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Low-fat dairy tied to higher 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.

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Dr. Sears Comments:

Dr. Barry Sears
There are far stronger links between gut dysbiosis and Parkinson’s (Liu et al. Vagotomy and Parkinson disease: A Swedish register–based matched-cohort study. Neurology, April 2017)  than this study.

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