Numerous studies* going back several years have found an association between dairy consumption and a higher incidence of Parkinson’s disease. Now “Intake of dairy foods and risk of Parkinson disease”, a new study published this week in Neurology, the Official Journal of the American Academy of Neurology, has gone further, concluding that there is, in fact, a greater risk of developing Parkinson’s in individuals who consume three or more servings of some dairy products per day over those individuals who consume less than a single serving per day.
The large-scale study, conducted through the Harvard University T.H. Chan School of Public Health in conjunction with the National Institutes of Health and published June 7, 2017 found specifically
- Consuming at least three servings of low-fat dairy a day is associated with a greater risk of developing Parkinson’s disease compared to consuming less than one serving a day, and
- Drinking more than one serving of low-fat or skim milk per day is associated with a greater risk of developing Parkinson’s disease compared to drinking less than one serving per week
The study, as described by researcher Katherine C. Hughes, ScD, of the Harvard Chan School of
Public Health, was the largest analysis yet done investigating the relationship of dairy and Parkinson’s and included 80,736 women and 48,610 men, and analyzed data compiled over a 25 year period. Continue reading