Eating foods high in vitamins C and E, such as broccoli, seeds, and red peppers, can cut your risk of developing Parkinson’s by one-third, a new study finds.
Researchers at the University of Milano-Bicocca followed 41,000 adults in Sweden for an average of 18 years and recorded their vitamin intake, BMI and activity level.
None of the participants had Parkinson’s at the start of the study, but 465 people had been diagnosed with the disease by the end.
Those in the highest third of the vitamin intake were 32 percent less prone to the disease, according to the researchers.
In Parkinson’s, the brain does not produce enough dopamine – the hormone that controls movement – leading to problems with speech, walking, and balance.
It is believed that antioxidants, such as vitamins C and E, can help counteract unstable molecules and the resulting oxidative stress that can lead to dopamine loss.
“Our large study found that vitamin C and vitamin E were each linked to a 32 percent lower risk of Parkinson’s disease,” said lead author Dr. Essi Hantikainen.
Antioxidants, which are abundant in vitamins C and E, are believed to help counteract unstable molecules and the resulting oxidative stress that depletes dopamine.
The devastating condition is a growing problem worldwide. Famous patients include Sir Billy Connolly, Sweet Caroline singer Neil Diamond and actor Michael J Fox
Vitamin C is found in a wide variety of fruits and vegetables, including broccoli, peppers, sweet potatoes, oranges, and strawberries.
Broccoli is also rich in Vitamin E – along with olive oil, nuts, seeds, spinach and grains – and combined they have an even greater impact in reducing the risk of Parkinson’s.
The devastating condition is a growing problem worldwide.
Famous patients include Sir Billy Connolly, Sweet Caroline singer Neil Diamond and actor Michael J Fox.
Dr. Hantikainen said improving diet is a known way to improve overall health, but research on how exactly this affects Parkinson’s risk has been mixed.
He continued, “The ability to reduce the risk of Parkinson’s disease simply by eating the food is encouraging news.”
In the study, participants completed questionnaires about medical history, height, weight, and lifestyle factors such as diet and amount of exercise. Their BMI was also calculated.
They had to report how often they consumed different foods and drinks in the past year, including portion sizes. Supplements were not considered.
For vitamin consumption, they were divided into three equal groups depending on their intake.
During the project, 465 people were diagnosed with Parkinson’s – with those in the highest third being 32 percent less prone to the disease than those in the lowest.
This was after adjustment for factors such as age, gender, BMI and physical activity. Plus, the results were pretty much exactly the same – for both vitamins.
Vitamin C is found in a wide variety of fruits and vegetables, including broccoli, peppers, sweet potatoes, oranges, and strawberries
Broccoli is also rich in Vitamin E – along with olive oil, nuts, seeds, spinach and grains, and combined they have an even greater impact in reducing the risk of Parkinson’s.
Dr. Hantikainen said it underscores the importance of increasing the amounts of healthy foods we consume to protect our health.
But he also pointed out that excessive intake of some vitamins can be harmful. For example, too much vitamin E from supplements has been linked to certain cancers or stroke.
Dr. Hantikainen added, “More research is needed to explore the exact amounts of vitamins C and E that may be most beneficial for reducing Parkinson’s risk.”
The findings are published in the journal Neurology.