Low-fat milk can increase your risk of developing Parkinson's

Low-fat milk is often used as a healthier alternative to full cream milk for dieters. But maybe you should read this article first before drinking your glass of milk. Label low-fat on your milk cartons could just be the master weapon of your health in the long run. The reason is, according to a new study, drinking too much low-fat milk can increase your risk of Parkinson's disease. How come? Read more here.

Parkinson's disease at a glance

Parkinson's disease is a progressive (ongoing) nervous system disorder, which ultimately affects the person's ability to move. Generally, Parkinson's attacks elderly people over 50 years. One in 100 parents aged 65 years and over suffer from Parkinson's. Research shows that men have a higher risk of contracting Parkinson's than women.

This disease begins with a small tremor in the hand or usually the muscles feel stiff. This series of symptoms will continue to worsen over time in an annual period. In everyday life, people with Parkinson's will find it difficult to move and speak. The initial symptoms that are visible on the outside are slowed movement, slurred speech, and frequent loss of balance.

Parkinson's attacks 4 million people in the world every year. It has even been estimated that by 2030, Parkinson's sufferers globally could reach 6.17 million people. In Indonesia alone, the number of people with Parkinson's disease in Indonesia reaches 400,000 people per year 2015 based on data from the association of neuroscientists in Indonesia, reported from BeritaSatu. This figure can continue to increase along with the increasing number of elderly population in the country.

There are no specific tests or medical tests to diagnose Parkinson's, so the case is sometimes unpredictable.

Why can low-fat milk trigger Parkinson's disease?

According to a study published in Medical Journal of the American Academy of Neurology , people who consumed at least three servings of low-fat milk per day had a 34 percent greater risk of developing Parkinson's disease when compared with people who, on average, only consumed one serving of low-fat milk per day. This study collected and analyzed data on diet and development of health conditions from 129,346 participants over 25 years. The researchers also assessed the frequency and type of processed dairy products consumed by the participants. During that time, 1,036 people developed Parkinson's characteristic symptoms.

Based on these findings, the researchers concluded that intake of low-fat dairy products may be associated with an increased risk of Parkinson's disease. However, they stated that their study was purely observational, so they could not explain the cause and effect of this conjecture. More in-depth research is needed to ascertain what is the cause of this link.

Low-fat milk is not necessarily healthier

Although it is not known what is the reason behind the increased risk of Parkinson's disease from drinking mostly low-fat milk, this dietary alternative milk is not necessarily healthier than regular milk. The reason is, the original animal fat content in low-fat milk will be replaced by the producers with fats of plant origin, which are basically unsaturated fats.

The processing of milk then causes the vegetable fat to be hydrogenated. The hydrogenation process results in the conversion of vegetable fats in food into trans fats which are very dangerous if they enter the body. As is well known, trans fats can increase cholesterol and the risk of heart disease. Hence, food labeled low-fat not always low in fat.

No need to abstain from drinking low-fat milk

It's okay to consume low-fat milk as an alternative to full-cream milk as long as it's still within reasonable limits. Doctor Kathleen Shannon, head of the University of Wisconsin department of neurology, said the results found by the above study regarding the risk of Parkinson's disease did not have a very big impact overall. "The increase in risk is only about 30 percent, and not a twofold increase," he said.

The same thing was said by James Beck, PhD, chief doctor of the scientific section of the Parkinson's disease foundation in America. Beck says that the increased risk is still fairly small and not something that requires someone to stop drinking low-fat milk altogether.

The head of Parkinson's disease research in the UK, Claire Bale, argued that although the results of this study were surprising, individuals should not change their diet simply out of fear of reading the results of the study. "The benefits of calcium, vitamin D, and protein in milk still outweigh the potential harm or increased risk of developing Parkinson's disease," he argued.

It is true that anything excess is bad for itself. So, limit the consumption of low-fat milk appropriately.