Low-Fat Dairy Food Consumption May Increase Risk of Developing Parkinson’s Disease

Parkinson's disease results from a loss of nerve cells in the part of the brain, also known as the "substantia nigra."

According to the National Health Service or NHS, nerve cells in this particular part of the brain are in charge of the production of chemicals, also called "dopamine."

Dopamine, the health agency, explained, "Acts as a messenger between the parts of the brain and the nervous system" that help regulate and coordinate movements of the body.

In connection with this condition, researchers have identified a connection between the consumption of full-fat dairy products and the risk of Parkinson's disease.

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The Chance of Developing Parkinson's Disease

According to a recent study, those who ate at least three servings of low-fat dairy products every day had just one percent chance of developing the said disease over the 25-year study period, compared to 0.6 percent in those who ate less than one serving each day.

Commenting on the research results, Parkinson's UK head of Research Communications and Engagement Claire Bale said, the research underscores a possibly interesting link between dairy products and Parkinson's disease. However, it "fails to tell us how the two might be connected."

Bale also said, it is certainly essential to put emphasis on the risk of developing the said disease "was still very low" at roughly one in every 100, even in people who ate lots of dairy products, so she finds no reason "for people to make changes" in terms of diet if this research is their basis.

Other Risk Factors to Consider

It has been proposed that pesticides and herbicides usually used in farming and traffic or industrial pollution may be other factors for the development of Parkinson's

Nevertheless, according to the NHS, the evidence connecting "environmental factors to Parkinson's disease is inconclusive."

Furthermore, genetic factors have also provided a more conclusive association, even though precisely how such links make some people more vulnerable to the condition remains unclear.

Meanwhile, according to the Parkinson's Foundation, "Over the years, scientists have examined DNA from people who have Parkinson's," having their genes compared.

PF also said, even when an individual has a gene mutation linked to Parkinson's, the possibility of developing the illness is low.

The researchers have just started to understand the role genes play in the disease, like if certain genes lead to Parkinson's and how "other genes may shield some people from developing it."

Furthermore, explained PF, presently, it is known in the field that inherited genetics, environmental impacts, and lifestyle choices jointly determine if an individual is likely to develop Parkinson's disease.

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Diet Among People with Parkinson's

According to neurologist Michal Gostkowski, DO, some information about Parkinson's disease and diet "is based on the outdated or inaccurate study." Or, he added, it may not have any scientific evidence to back it up.

However, the neurologist explained, there is some solid advice in terms of diet. Specifically, Gostkowski recommended eating plenty of protein, although not when an individual is taking "levodopa medications."

For those taking the drug, the doctor might advise them to avoid protein when taking the medicines. According to the expert, both plant and animal protein can inhibit the absorption of levodopa drugs.

Nevertheless, continued Dr. Gostkowski, one should eat a lot of protein, although the expert advice being tactical with the timing.

For proper taking of the medicine, Gostkowski said one should not take levodopa drugs along with meals. He added, it should be taken on an empty stomach, either half-an-hour before a meal or an hour after.

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