Dairy Products and Parkinson’s Risk

The authors of this study investigate the link between dairy products and risk of Parkinson’s disease among 57,689 men and 73,175 women from the American Cancer Society’s Cancer Prevention Study II Nutrition Cohort. A total of 250 men and 138 women with Parkinson’s disease were identified during follow-up (1992–2001). Dairy product consumption was positively associated with risk of Parkinson’s disease:

Meta-analysis of all prospective studies confirmed a moderately elevated risk of Parkinson’s disease among persons with high dairy product consumption. These data suggest that dairy consumption may increase the risk of Parkinson’s disease, particularly in men. More studies are needed to further examine these findings and to explore underlying mechanisms.

Based on this evidence, it may be beneficial for those at risk for developing Parkinson’s disease or even though already diagnosed to avoid consumption of dairy.