Dairy foods intake and risk of Parkinson’s disease

Authors: Wenjie Jiang Chuanxia Ju Hong Jiang Dongfeng Zhang

Publish Date: 2014/06/04

Volume: 29, Issue: 9, Pages: 613-619

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Abstract

Dairy foods have been linked to Parkinson’s disease PD and a metaanalysis of prospective cohort studies on dairy foods intake and PD risk was conducted Eligible studies were identified in a literature search of EMBASE and PubMed up to April 2014 Seven results from prospective studies were included including 1083 PD cases among 304193 subjects The combined risk of PD for highest vs lowest level of dairy foods intake was 140 120–163 overall 166 129–214 for men and 115 085–156 for women For highest vs lowest level the PD risk was 145 123–173 for milk 126 099–160 for cheese 095 076–120 for yogurt and 076 051–113 for butter The linear dose–response relationship showed that PD risk increased by 17  117 106–130 for every 200 g/day increment in milk intake Pfor nonlinearity = 022 and 13  113 091–140 for every 10 g/day increment in cheese intake Pfor nonlinearity = 039 The absolute risk differences were estimated to be 2–4 PD cases per 100000 personyears for every 200 g/day increment in milk intake and 1–3 PD cases per 100000 personyears for every 10 g/day increment in cheese intake Dairy foods milk cheese might be positively associated with increased risk of PD especially for men

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