Consuming this wholesome meals might improve your threat of Parkinson’s, says one research
If, like most people, you’re trying to stay healthy, there’s a good chance you’ve made some changes to your diet. After all, being aware of what you’re putting into your body can be one of the best ways to avoid heart disease, diabetes, or other serious health problems. But research from Harvard University has shown that a type of food marketed as good for your health may actually increase your risk for Parkinson’s disease (PD). Read on to see what elements you might want to trim down.
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Three or more servings of low-fat dairy products a day can increase your risk of Parkinson’s.
Devoted frozen yogurt fans may want to prepare for bad news. A large study conducted by Harvard University’s TH Chan School of Public Health in 2017 analyzed a data set of health and nutritional information from more than 48,000 men and 80,000 women spanning more than 25 years. During the course of the study, 1,036 participants were diagnosed with Parkinson’s disease.
The researchers then analyzed the types of dairy products each participant consumed, such as yogurt, milk, and butter, and whether the products were high-fat, low-fat, or fat-free. The results, published in the journal Neurology, showed that while there was no association between high-fat dairy products and the development of Parkinson’s disease, those who ate three or more servings of low-fat dairy products a day, such as frozen yogurt or skimmed milk, were 34 percent more likely to developing the disease compared to those who had less than one serving a day.
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Even modest consumption of low-fat dairy products can increase your risk of Parkinson’s.
While the results might point to excessive consumption of low-fat dairy products as a potential precursor to an increased risk of Parkinson’s, a deeper look at the data proved the opposite. Even people who consumed only one serving of low-fat dairy products per day were still 39 percent more likely to develop the neurological disorder than those who consumed less than one serving per week.
The story goes on
“Our study is the largest analysis of dairy products and Parkinson’s to date,” study author Katherine C. Hughes, ScD said in a statement. “The results show a modest increased risk of Parkinson’s disease when consuming more low-fat dairy products. Such dairy products, which are consumed on a large scale, could potentially be a modifiable risk factor for the disease. “
Hughes also found that a study published in the journal Annals of Neurology in 2002 linked dairy consumption to a slightly increased risk of Parkinson’s in men, but did not find the same correlation in women.
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Still, the researchers said it was unlikely that low-fat dairy products actually caused Parkinson’s disease.
The researchers concluded by stating that regular consumption of low-fat dairy products was unlikely to actually cause Parkinson’s disease. Instead, they suggest that the correlation the study discovered between the two deserves further research.
“The differences in absolute risk are modest, as the overall risk of developing Parkinson’s is low. I think doctors should keep this in mind when advising their patients, ”Hughes told MedPage Today. “And for patients who already have Parkinson’s, unfortunately, our results cannot tell whether or not dairy products may be linked to progression [the] Disease, ”she added.
Other recent studies have shown that certain vitamins can reduce the risk of developing Parkinson’s.
Other recent research shows diet can affect your risk of Parkinson’s, but in some cases, it’s for the better. A study published in Neurology in January tracked the health of 41,058 men and women ages 18 to 94 for an average of 17.6 years. None of the participants were previously diagnosed with Parkinson’s disease. Study participants were divided into three vitamin consumption groups, divided according to highest intake, moderate intake, and lowest intake.
The resulting data led the researchers to conclude that vitamin C and vitamin E may reduce your risk of Parkinson’s disease, with members of the group with the highest consumption of both vitamins being 32 percent less likely to develop the disease . “Our large study found that vitamin C and vitamin E were each linked to a lower risk of Parkinson’s disease, and we found that the association might be even stronger when both vitamin C and E intakes are high “, Co-author of the study Essi Hantikainen, PhD, said in a statement.
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