Low-Fat Dairy Increases Risk for Parkinson’s Disease

Before now, there was no proven connection between Parkinson’s Disease and dairy products, low-fat or otherwise. But after analyzing data where participants consumed dairy products for up to 26 years, researcher Katherine C. Hughes, Sc.D., from the Harvard T.H. Chan School of Public Health, speaks about the link and what those concerned about their risk for the disease should do.

Read more