Antioxidants Vitamin C and Vitamin E Linked to Lower Risk of Parkinson’s
MINNEAPOLIS - People who consume high levels of vitamin C and E in their diet may have a lower risk of Parkinson’s disease than people who get only small amounts of these nutrients, according to a new study published in the January 6, 2021, online issue of
®, the medical journal of the American Academy of Neurology.
“Improving diet is a known way to improve overall health, but the research on exactly how diet affects a person’s risk of Parkinson’s disease has been somewhat mixed,” said study author Essi Hantikainen, Ph.D., of University of Milano-Bicocca in Milan, Italy. “Our large study found that vitamin C and vitamin E were each linked to a 32% lower risk of Parkinson’s disease, and we found the association may be even stronger when intake of both vitamin C and E is high.”