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Higher Vitamin C and E Intake Linked to Lower Parkinson’s Risk

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 …

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