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The Michael J. Fox Foundation’s Efforts to Mitigate Parkinson’s Risk

Colorful assortment of fresh vegetables including carrots, bell peppers, tomatoes, and green leafy vegetables, arranged neatly, symbolizing healthy eating and nutrition.

From: Michael J. Fox Foundation for Parkinson’s Research – www.michaeljfox.org by Rachel Dolhun, MD on January 6, 2021 

A new study in the journal Neurology, led by Essi Hantikainen, PhD, of the University of Milano-Bicocca in Italy, links higher Vitamin C and E consumption to a lower risk of Parkinson’s disease (PD).

For the study, researchers asked more than 41,000 adults without Parkinson’s about their diet during the previous year. They then extracted data on Vitamin C and E intake and followed participants over an average of 18 years. They found that 465 people (one percent) developed Parkinson’s and that groups with the highest levels of dietary Vitamin C and E each had a 32 percent decreased risk of PD compared to those with the lowest levels.

Vitamin C and E are antioxidants, which prevent or reduce cell damage and inflammation. A diet high in antioxidants, commonly found in fruits and vegetables, is important for general health. Good sources of Vitamin C include oranges and broccoli; almonds, avocado and spinach are high in Vitamin E. For a full list of antioxidant-containing foods, how best to fit them in your diet, and the right amounts for you (high levels of Vitamin E could interact with blood-thinning medications, for example), talk with a dietitian and your doctor. …

Read the complete Michael J. Fox Foundation for Parkinson’s Research article here …

For more Parkinson’s Research from michaeljfox.org, download MJFF’s free guide and listen to a webinar.