Low-Fat Dairy Could Increase Risk of Parkinson’s Disease

Eating higher amounts of low-fat dairy could increase the risk of developing Parkinson’s disease, according to a recent large-scale study.

Those who consume three servings or more of low-fat dairy a day carried a 34% higher risk of developing the disease compared to those who consumed less than one serving. No such link exists with full-fat dairy, researchers found.

Read more: https://www.usatoday.com/story/news/nation-now/2017/06/13/low-fat-dairy-tied-higher-risk-parkinsons-disease/390567001/

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