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Eating Froyo and Other Low-Fat Dairy Products Might Increase Your Risk of Parkinson’s Disease

The study was published in the journal Neurology

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Sherbet and frozen yogurt were specifically linked to a “modest increase.”

New research conducted by Harvard University’s Chan School of Public Health has revealed that eating more frozen yogurt and other low-fat dairy products might increase your risk of developing Parkinson’s disease, which affects more than 10 million people in the world according to the Parkinson ’s Disease Foundation.

In the study, data was collected over 25 years with a group of 80,736 women and 48,610 men. Participants were asked to fill out health and diet questionnaires every two years and four years, respectively. By the end of the study, 1,036 people had developed the disease.

Researchers examined the association between the disease and what kind of dairy each person consumed, including milk, cream, cheese, yogurt, ice cream, butter, margarine, and sherbet. Results showed that there was little to no association between the disease and those who consumed whole milk and other full-fat dairy products.

However, those who had at least three servings of low-fat dairy a day had a 34 percent greater chance of developing Parkinson’s disease in comparison to people who consumed less than one serving a day. Specifically, participants who consumed low-fat and skim dairy products had a 39 percent greater chance of developing the disease.

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To read about 10 reasons why dieticians won’t eat frozen yogurt, click here.