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LOW FAT DAIRY & PARKINSON’S DISEASE

 

Source: Parkinson’s News Today

 

A recently published study led by Dr Katherine C. Hughes at Harvard’s T.H. Chan School of Public Health provides evidence of a positive correlation between consumption of low-fat dairy products and risk of developing Parkinson’s, a serious autoimmune disease. Subjects who consumed three or more servings of low-fat dairy a day were found to have a 34% greater risk of developing Parkinson’s compared to those who consumed less than one serving a day.  Dr Hughes study is the largest analysis of dairy and Parkinson’s to date. (Hughes, 2017) & (Parkinson’s Disease Foundation, 2017)

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