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Low-fat dairy tied to higher risk of Parkinson’s disease

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Eating larger amounts of low-fat dairy might improve the danger of creating Parkinson’s illness, in response to a current large-scale research.

Those that eat three servings or more of low-fat dairy a day carried a 34% larger danger of creating the illness in comparison with those that consumed less than one serving. No such hyperlink exists with full-fat dairy, researchers discovered.

What’s more, consuming more than a serving of skim or low-fat milk each day coincided with a 39% larger danger in contrast with consuming lower than one serving per week.

As many as one million People reside with Parkinson’s, a neurological dysfunction that affects movement, in response to the Parkinson’s Disease Foundation.

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