Low-fat dairy consumption may increase chances of developing Parkinson's

Low-fat dairy consumption may increase chances of developing Parkinson's

WSFA/NBC - At least one million Americans live with Parkinson's disease and new research suggests the type of milk we use may contribute to that number.

Cutting calories with skim milk, low fat cheese, or nonfat yogurt may save you a pound or two, but at what price?

Neurologist Dr. Dean Sutherland said, "If you have dairy products, especially low fat dairy products three times a day or more for most of your life, you have a higher risk of getting Parkinson's."

Sutherland cites the Harvard study concerning those who consume a lot of low-fat dairy products and says the results are not surprising.

Uric acid is a normal product in your blood. The higher you have levels of uric acid in your blood, the less likely you are to get Parkinson's, according to Sutherland.

Sutherland says all milk products lower uric acid. He also says pesticides, herbicides, fungicides, even some cleaning solutions like in the dry cleaning business have been associated with Parkinson's.

There is good news, however. The study found no correlation between full-fat dairy and Parkinson's. So, if you're exercising often and watching your dairy intake, you may be in the clear.

Researchers emphasized the study does not mean low-fat dairy is a direct "cause" of Parkinson's, but the link between the two is concerning and more research should be done.

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