Are people with diabetes and/or heart disease more likely than others to consume low-fat dairy products instead of the full-fat versions? Is there statistical evidence of this? The question is important because a recent study indicates a correlation between consumption of low-fat dairy products and the incidence of Parkinson's. Getting evidence of the involvement of other factors would throw valuable light on the issue. 

I don't want to be frightened away from low-fat yogurt unnecessarily!  

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