Those who drink and eat low-fat dairy products like skimmed and semi-skimmed milk, yoghurt and cheese more than once a day are 39% more likely to develop Parkinson's disease than those who do so less than once a week, according to a report from scientists at Harvard University. If we can understand more about how and why dietary factors influence Parkinson's, it could reveal exciting opportunities for developing urgently needed treatments that can slow, stop or even prevent the condition.' The same link was not found for those consuming full-fat milk. A study published in the journal Neurology last year showed that people with Parkinson’s had higher levels of an enzyme called alpha-synuclein, which is involved in regulating brain cell function.
Those who drink and eat low-fat dairy products like skimmed and semi-skimmed milk, yoghurt and cheese more than once a day are 39% more likely to develop Parkinson's disease than those who do so less than once a week, according to a report from scientists at Harvard University. The same link was not found for those consuming full-fat milk. A study published in the journal Neurology last year showed that people with Parkinson’s had higher levels of an enzyme called alpha-synuclein, which is involved in regulating brain cell function.