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Dairy foods intake and risk of Parkinson's disease: a dose-response meta-analysis of prospective cohort studies.
Regular consumers of dairy foods are much more prone to develop Parkinson's disease than individuals who rarely consume or totally avoid dairy products.
This study investigated the link between regular intake of dairy foods, such as milk and cheese, and the likelihood of developing Parkinson's disease. Researchers reviewed data extracted from 7 results from prospective studies that examined 304,193 subjects and 1,083 cases of Parkinson's disease.
The team of researchers discovered that subjects who regularly consumed generous amounts of dairy foods exhibited a higher Parkinson's disease risk than rare- and non-consumers of dairy products. The incidence of Parkinson's disease was found to increase by 13% for every 10g per day increment in cheese intake and 17% for every 200g per day increment in milk intake. The findings of this meta-analysis suggest that higher consumption of dairy foods is associated with a greater risk of Parkinson's disease.
Research Summary Information
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2014
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Jiang W, Ju C, Jiang H, Zhang D.
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Department of Epidemiology and Health Statistics, Qingdao University Medical College, Dongzhou Road, No.38, Qingdao, 266021, Shandong, People's Republic of China, jiangwjqd@aliyun.com.
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No, Free full text of study was not found.
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No. Source of funding disclosure not found
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No. Potential conflicts disclosure not found
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