Consumption of milk can significantly increase the risk of developing Parkinson’s disease, indicates the findings from a new Swedish study.
However, the intake of other milk products including soured milk and yogurt does not pose a direct risk of Parkinson’s, the large study involving 81,889 adults found.
The study “Milk, Yogurt, and Soured Milk Consumption and Risk of Parkinson’s Disease,” by researchers at Uppsala University, included 36,618 Swedish women and 45,271 men belonging to 45-83 age-group without Parkinson’s diseases at baseline in 1997.
The participants completed a validated 96-item food frequency questionnaire including questions about milk and soured milk and yogurt consumption. Incident Parkinson’s disease was identified by linkage with the Swedish National Patient and Cause of Death Registers.
Analysis of the data showed milk intake of 40 ml or more a day was associated with a higher risk of Parkinson’s compared with low consumption of milk.
The researchers found no difference between the estimates when analysing women and men separately. A mean follow-up of 13.9 years of data identified a total of 1,251 cases of Parkinson’s disease during the period.
Parkinson’s disease is a complex neurologic disorder characterised by tremor, muscle stiffness, postural instability, gait difficulties and cognitive problems.