Eating healthy food that can increase your risk of Parkinson's, study says
A large study from Harvard shows that you may want to reconsider these foods called "healthy".
If you like most people try to stay healthy, you have made changes to your diet. After all, being aware of what you have put in your body can be one of the best ways toAVOID CARDICAL DISEASE, diabetes or other serious health conditions. But the research of Harvard University has shown that a type of food marketed as good for your health can actually increase your risk of Parkinson's disease (PD). Read on to see which elements you may want to reduce.
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Having three or more portions per day of low fat dairy products can increase the risk of your Parkinson.
The devoted fans of frozen yoghurt may want to prepare for a bad news. A vast study conducted in 2017 by Harvard's T.H. Chan School of Public Health analyzed a set of health data and food information on more than 48,000 men and 80,000 women who sold more than 25 years. During the study, 1,036 participants wereDiagnosed with Parkinson's disease.
The researchers then analyzed the types of dairy products that each participant consumed, such as yogurt, milk and butter, and if the items were fat, low fat or not fat. The results, published in the magazineNeurology, showed that although there was no connection between complete fatDairy products and develop Parkinson's disease, Those who have had three or more portions per day of low fat dairy products, such as frozen yogurt or skim milk, were 34% more likely to develop the disease compared to those who had less than one serving a day.
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Even the modest consumption of low fat dairy can still increase your risks of Parkinson.
Although the conclusions can indicate on the basis of low fat dairy as a potential precursor to increase the risk of Parkinson, a deeper dive into the data has proved otherwise. Even those who consumed a single portion of low-fat dairy products per day were still 39% more likely to develop neurological disorder compared to those who had less than one week.
"Our study is the biggest analysis ofDairy and Parkinson To date, "study authorKatherine C. Hughes, SCD, says in a statement. "The results provide evidence of an increased risk of Parkinson with greater consumption of low fat dairy products. These dairy products, widely consumed, could potentially be a modifiable risk factor for the disease."
Hughes also noted that a 2002 study published in the journalAnnals of neurology Related consumption of dairy products with aIncreased risk of Parkinson In men but did not find the same correlation in women.
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Nevertheless, researchers said it was unlikely that low fat dairy caused Parkinson's disease.
The researchers concluded by saying that it was unlikely that he did not regularly eat low fatDairy effectively causes Parkinson's disease, pointing out that only 60 of the 5,830 people who have consumed three daily portions - or less than a percentage - have developed the condition. Instead, they suggest that the correlation that the study discovered between the two merit of new research.
"The absolute risk differences are modest, since theGlobal risk of development of the PD is weak. I think doctors should keep this in mind when consulting their patients, "said Hughes at the medpage today." And for patients who already have PD, our results can not unfortunately not be able to talk dairy or not be associated with the progression of [the disease, "she added.
Other recent studies have shown that some vitamins can reduce your risk of developing Parkinson's disease.
Other recent research shows that the diet can affect the risk of your Parkinson, but in some cases it is for the better. A study published in January in the journalNeurologyMonitoring the health of 41,058 men and women aged 18 to 94 for an average of 17.6 years. None of the participants were beforeDiagnosed with Parkinson's disease. Study topics have been divided into three vitamin consumption groups, separating them with the highest consumption, moderate consumption and lowest consumption.
The resulting data led researchers to conclude that vitamin C and vitamin E canReduce your risk of Parkinson's disease, with members of the highest consumption cohort of the two vitamins being 32% less likely to develop the disease. "Our great study revealed that vitamin C and vitamin E were each linked to aLower risk of Parkinson's diseaseAnd we found that the association can be even stronger when the vitamin C and E consumption is high, "co-author of study Essi Hantikainen , PhD, says in a statement.
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