Study finds low-fat dairy increases risk of Parkinson’s Disease

We often think of low-fat dairy as a healthy option, but a new study has found a link between the reduced-fat products and Parkinson’s Disease.

Researchers from the Harvard T.H. Chan School of Public Health say eating too much low-fat dairy can increase the risk of the degenerative condition.

The finding supports other studies that have made similar claims and is an important step towards developing a cure for the disease.

The study compared the dairy intake of 120,000 people over 25 years, with participants recording their intake of low-fat and full-fat dairy products over the period.

After analysing the data, researchers concluded that subjects who consumed at least three servings of low-fat dairy daily had a 34 per cent greater risk of developing Parkinson’s disease.

While health experts recommend between 2-4 serves of dairy per day, it seems the low-fat variety could be doing more harm than good in some cases.

However, study co-author Katherine C. Hughes say more research is needed before people start changing their diet.

“The results provide evidence of a modest increased risk of Parkinson’s with greater consumption of low-fat dairy products,” she said.

“Such dairy products, which are widely consumed, could potentially be a modifiable risk factor for the disease.”

There has been plenty of talk around reduced fat products in the past with one study finding those who consume low-fat dairy are no less likely to develop cardiovascular disease and Type 2 diabetes than people chowing down on the full-fat version.

Experts recommended low-fat dairy for years as a way to retain the calcium and protein intake while cutting down of fat, however, a number of studies have found that those who consume full-fat dairy are less likely to gain weight or develop obesity.

Do you buy low-fat dairy? Or prefer the full-cream version?