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标题：Milk and Fermented Milk Intake and Parkinson’s Disease: Cohort Study
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作者：Erika Olsson ; Liisa Byberg ; Jonas Höijer 等
期刊名称：Nutrients
电子版ISSN：2072-6643
出版年度：2020
卷号：12
期号：9
页码：2763-2772
DOI：10.3390/nu12092763
出版社：MDPI Publishing
摘要：Milk and fermented milk consumption has been linked to health and mortality but the association with Parkinson’s disease (PD) is uncertain. We conducted a study to investigate whether milk and fermented milk intakes are associated with incident PD. This cohort study included 81,915 Swedish adults (with a mean age of 62 years) who completed a questionnaire, including questions about milk and fermented milk (soured milk and yogurt) intake, in 1997. PD cases were identified through linkage with the Swedish National Patient and Cause of Death Registers. Multivariable-adjusted hazard ratios were obtained from Cox proportional hazards regression models. During a mean follow-up of 14.9 years, 1251 PD cases were identified in the cohort. Compared with no or low milk consumption (400 mL/day. Fermented milk intake was not associated with PD. We found a weak association between milk intake and increased risk of PD but no dose–response relationship. Fermented milk intake was not associated with increased risk of PD.
关键词：milk; Parkinson’s disease; risk factors milk ; Parkinson’s disease ; risk factors