Will a Low-Fat Dairy Habit Boost Parkinson’s Risk

 

The Scientific Approach to Nutrition 2018

Video taken from the channel: SELF Principle


 

Preventing Parkinson’s Disease With Diet

Video taken from the channel: NutritionFacts.org


 

Can Milk and Dairy cause Parkinson’s Disease?

Video taken from the channel: SELF Principle


 

Could Lactose Explain the Milk Parkinson’s Disease Link?

Video taken from the channel: NutritionFacts.org


 

Dr Hilary Reports That Low Fat Milk Is Linked to Parkinson’s Disease | Lorraine

Video taken from the channel: Lorraine


 

Low-fat dairy and parkinson’s disease

Video taken from the channel: The Surg


 

SNN: Low-Fat Dairy May Be Linked To Parkinson’s

Video taken from the channel: Suncoast News Network


After 25 years, more than 1,000 people developed Parkinson’s, a progressive neurodegenerative illness affecting coordination and movement. Those who consumed at least three servings of low-fat. After 25 years, more than 1,000 people developed Parkinson’s, a progressive neurodegenerative illness affecting coordination and movement. Those who consumed at least three servings of low-fat dairy a day had a 34 percent. Those who consumed at least three servings of low-fat dairy a day had a 34 percent higher risk of getting the disorder than those who only consumed one serving a day.

Though you might think eating low-fat dairy foods is a healthy move, new research suggests the habit is tied to a slight rise in the risk of developing Parkinson’s disease. Experts. Those who consumed at least three servings of low-fat dairy a day had a 34 percent higher risk of getting the disorder than those who only consumed one serving a day. Looking specifically at.

As compared to people who didn’t consume dairy, people who consumed at least three servings of low-fat dairy a day had a 34 percent increased risk of developing Parkinson’s. Among types. Consuming at least three servings of low-fat dairy per day is enough to increase the risk of developing Parkinson’s disease by 34 percent, compared to consuming less than. Consuming three or more servings of low-fat dairy each day was associated with a higher risk of being diagnosed with Parkinson’s disease (PD) in a large study of U.S. men and wome. Whole milk is known for containing moderately high amounts of fat, steering people to choose its low-fat counterpart.

However, according to new research, low-fat dairy. All three studies generally found that calcium and vitamin D were positively associated with Parkinson’s disease risk only when they were from dairy foods, and fat from.

List of related literature:

Several studies have shown a relationship between dairy consumption and Parkinson’s disease.

“Stop Alzheimer's Now!: How to Prevent and Reverse Dementia, Parkinson's, ALS, Multiple Sclerosis, and Other Neurodegenerative Disorders” by Bruce Fife, Russell L Blaylock
from Stop Alzheimer’s Now!: How to Prevent and Reverse Dementia, Parkinson’s, ALS, Multiple Sclerosis, and Other Neurodegenerative Disorders
by Bruce Fife, Russell L Blaylock
Piccadilly Books, 2016

Eating dairy also increases the risk of Parkinson’s disease.

“By Any Greens Necessary: A Revolutionary Guide for Black Women Who Want to Eat Great, Get Healthy, Lose Weight, and Look Phat” by Tracye Lynn McQuirter
from By Any Greens Necessary: A Revolutionary Guide for Black Women Who Want to Eat Great, Get Healthy, Lose Weight, and Look Phat
by Tracye Lynn McQuirter
Chicago Review Press, Incorporated, 2010

n-3 LC-PUFA-enriched dairy products are able to reduce cardiovascular risk factors: a double-blind, cross-over study.

“Nuts and Seeds in Health and Disease Prevention” by Victor R. Preedy, Ronald Ross Watson
from Nuts and Seeds in Health and Disease Prevention
by Victor R. Preedy, Ronald Ross Watson
Elsevier Science, 2011

Not all studies have reported positive associations between dairy consumption and the metabolic syndrome, but negative findings are remarkably few.

“Dairy-Derived Ingredients: Food and Nutraceutical Uses” by M Corredig
from Dairy-Derived Ingredients: Food and Nutraceutical Uses
by M Corredig
Elsevier Science, 2009

It cannot be ruled out that people who have high dairy intakes might also have other lifestyle characteristics, e.g., regular exercise habits, which have not been controlled for, and which might account for the relationship with cognitive health.

“Omega-3 Fatty Acids in Brain and Neurological Health” by Ronald Ross Watson
from Omega-3 Fatty Acids in Brain and Neurological Health
by Ronald Ross Watson
Elsevier Science, 2014

Dairy is also linked to an increased risk of prostate cancer, ovarian cancer, type 1 diabetes, and multiple sclerosis.

“The Keto Diet: The Complete Guide to a High-Fat Diet, with More Than 125 Delectable Recipes and 5 Meal Plans to Shed Weight, Heal Your Body, and Regain Confidence” by Leanne Vogel
from The Keto Diet: The Complete Guide to a High-Fat Diet, with More Than 125 Delectable Recipes and 5 Meal Plans to Shed Weight, Heal Your Body, and Regain Confidence
by Leanne Vogel
Victory Belt Publishing, 2017

Recent studies have proven a moderate intake of dairy products to be beneficial in lowering high blood pressure and helping to regulate weight, while earlier studies link dairy products to an increased risk of prostate and breast cancers.

“Cracking the Metabolic Code: The Nine Keys to Peak Health” by James B. Lavalle, Stacy Lundin Yale
from Cracking the Metabolic Code: The Nine Keys to Peak Health
by James B. Lavalle, Stacy Lundin Yale
Basic Health Publications, Incorporated, 2004

We also know that dairy products, because of their high fat content (49% of the caloric value of whole milk is fat), are sometimes the cause of, not the cure for, calcic disorders.

“Healing with Whole Foods: Asian Traditions and Modern Nutrition” by Paul Pitchford
from Healing with Whole Foods: Asian Traditions and Modern Nutrition
by Paul Pitchford
North Atlantic Books, 2002

Studies show a possible link between low-fat dairy milk and the reduced risk of colorectal cancer, coronary heart disease, hypertension, and obesity.

“Culinary Nutrition: The Science and Practice of Healthy Cooking” by Jacqueline B. Marcus
from Culinary Nutrition: The Science and Practice of Healthy Cooking
by Jacqueline B. Marcus
Elsevier Science, 2013

In CMPA, besides stopping cow’s milk the attention should be paid to foods containing milk-proteins such as biscuits, dairy products, butter, ghee, etc. as even a minute quantity of milk proteins can cause persistence or flare of the disease.

“IAP Textbook of Pediatrics” by A Parthasarathy, PSN Menon, MKC Nair
from IAP Textbook of Pediatrics
by A Parthasarathy, PSN Menon, MKC Nair
Jaypee Brothers,Medical Publishers Pvt. Limited, 2019

Oktay Kutluk

Kutluk Oktay, MD, FACOG is one of the world's foremost experts in fertility preservation as well as ovarian stimulation and in vitro fertilization for infertility treatments. He developed and performed the world's first ovarian transplantation procedures as well as pioneered new ovarian stimulation protocols for embryo and oocyte freezing for breast and endometrial cancer patients.

Mail: [email protected]
Telephone: +1 (877) 492-3666

Biography: https://medicine.yale.edu/profile/kutluk_oktay/
Bibliography: oktay_bibliography

View all posts

8 comments

Your email address will not be published. Required fields are marked *

  • I knew milk increased risk of parkinson’s like a 2 month ago when i noticed my grandpa with Parkinson’s always drank milk and one day i looked and dairy consumption and it correlation with parkinson’s and it seemed the more dairy that was consumed the more of the people had parkinson’s

  • Helmets are always a good idea to prevent skull fractures and should always be used in sports and biking; but they do not prevent actual concussions

  • this is interesting, my grandmother never liked dairy and is fine mentally, has lived the longest, and doesn’t have Parkinson’s. (I know this is anecdotal and I am using confirmation bias I just said it was interesting)

  • Here we go with the milk haters, sounds inconclusive to me. How about researching lactose intolerant people and I guarantee you they get Parkinson’s as well.

  • Typical vegan, talk about milk but never differentiate raw vs pasteurized.  Raw milk is good for the bones, and everything else.  Its much better than eating carrots and beans all day.

  • I would be really interested to hear more studies regarding Huntington Disease if you’re aware of any! My friend and both his siblings have it and it seems there is very little information on whether there is a way to reduce or slow the deterioration and symptoms. He has recently started taking medication which also worries me as he seems to have deteriorated much faster in the past month.

  • This is just speculation from the doctor without any proof.

    Besides, people have been fermenting milk which reduces lactose for thousands of years. If you are afraid of milk because of this make Kefir or yogurt. A lot of European cultures that are known for long life attribute this to eating a lot of yogurt.

  • it’s all very speculative… maybe those who decend from Europeans that are most lactose tolerant are those which are most susceptible to Parkinson’s for unknown reasons. after all there are zero causal factors identified in these studies.