According to a new study, consuming higher amounts of low-fat dairy may raise the risk of Parkinson’s disease.
Researchers found that the risk of Parkinson’s disease was greater for adults who consumed at least three servings of low-fat dairy products every day, compared with those who consumed just one serving.
Study co-author Katherine C. Hughes, of the Harvard T.H. Chan School of Public Health in Boston, MA, and colleagues recently reported their findings in the journal Neurology.
The researchers used the latter to assess what types of low-fat and full-fat dairy products subjects consumed – including milk, cream, cheese, butter, ice cream, and sherbet – as well as the frequency of dairy intake.