Dairy products have long been a subject of debate in the health community. One day, the media claims that dairy increases the risks of major health problems such as cancer; the very next day, headlines pronounce the advantages of dairy, such as increased protection from cardiovascular disease and obesity. So, where does the truth lie?
A recent study from Harvard speaks on the relationship between dairy and Parkinson’s disease, a debilitating neurological disorder. Interestingly, the study points to an increased risk of Parkinson’s associated with the consumption of low-fat dairy products, which have been stripped of their healthy fats.
In the largest dairy and Parkinson’s study to date, 80,736 women from the Nurses’ Health Study and 48,610 men from the Health Professionals’ Follow-up Study were researched over the course of 25 years. The participants filled health questionnaires biennially and nutrition questionnaires every four years. By the conclusion of the study, 1,036 participants had contracted Parkinson’s disease. Those who consumed at least three servings per day of low-fat dairy products had a 34% greater likelihood of being diagnosed with Parkinson’s, compared to individuals who consumed less than one serving per day.
When analyzing those who consumed low-fat and skim milk specifically, participants who consumed over one serving per day had a 39% higher risk of developing Parkinson’s, when compared to those consuming less than one serving per week. Notably, the consumption of full-fat dairy products did not result in an elevated risk. Based on these results, it appears that the “healthier” low-fat dairy products may not provide the essential fat nourishment required by the brain.
The disparity in the impact on our brains between low-fat and full-fat dairy products stems from the importance of healthy fats and cholesterol. The brain actually requires cholesterol for the creation and fueling of nerve cells. Indeed, cholesterol-lowering drugs have been tied to an increased risk of Parkinson’s disease as well. Full-fat dairy products contribute greatly to brain nutrition, while low-fat dairy products replace this missing fat with added sugars, which are detrimental to brain health.
To answer the question of whether dairy is beneficial or harmful, it depends on the type of dairy products one consumes. Stay away from processed low-fat options and choose whole dairy products (preferably grass-fed or organic) instead. Grass-fed dairy even contains higher doses of omega-3 fatty acids and CLA (Conjugated Linoleic Acid), which both significantly benefit brain health.
