Increased risk of Parkinson’s from milk and dairy products – healing practice

Milk increases the risk of Parkinson’s

In a comprehensive study of the diet’s effects on Parkinson-Risk it turned out that that drink milk apparently associated with an increased risk of disease.

In the new study involving experts from the University of Milano-Bicocca in Italy it was examined what effects the nutrition on the onset and progression of Parkinson’s disease. The results were published in the journal “Nutritional Neuroscience”.

Several large databases were evaluated

For the ongoing study, the team conducted an evaluation of existing research, taking into account data from 2000 onwards. Only randomized clinical trials, case-control observational studies and follow-up studies were considered.

Ultimately, according to the team 52 investigations identified that it met the required inclusion criteria. Most of these examined the effects of malnutrition and the Mediterranean diet on the onset and progression of Parkinson’s.

The researchers report that other studies have provided clues to the role of the microbiota, vitamins, polyphenols, dairy products, coffee and alcohol consumption.

Parkinson’s due to improper diet?

Of all environmental factors, nutrition is the most versatile factor influencing Parkinson’s disease, and the connections have therefore been intensively studied. In the studies, for example, compliance with the a Mediterranean diet been associated with delayed onset and progression of Parkinson’s disease.

Eliminating malnutrition and strengthening the intestinal microbiota (intestinal flora) have similar positive effects in relation to Parkinson’s.

Polyphenols, fatty acids and coffee protect against Parkinson’s

It was also found that other factors such as Polyphenols, polyunsaturated fatty acids and coffee consumption even one potentially protective effect entail, the researchers report.

Milk increases the risk of Parkinson’s disease

However, some nutritional factors have also been identified It increases the risk of developing Parkinson’s disease. Then it increases Milk and milk derivatives the risk of disease, experts warn.

pay more attention to nutrition

The researchers point out that nutritional measures in neurology could make a significant contribution to improving clinical outcomes. The new findings are an important step in understanding how the Diet promotes the development of Parkinson’s disease or may protect against disease. (how)

Information on the author and source

This text corresponds to the specifications of the specialist medical literature, medical guidelines and current studies and has been verified by medical professionals.

Sources:

  • Vittorio Emanuele Bianchi, Laura Rizzi, Fahad Somaa: The role of nutrition in Parkinson’s disease: a systematic review; in: Nutritional Neuroscience (veröffentlicht 22.06.2022), Nutritional Neuroscience

Important note:
This article contains general advice only and is not to be used for self-diagnosis or treatment. It cannot replace a visit to the doctor.

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