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Vitamin C and E tied to reduce the risk of Parkinson’s disease

People who eat a diet rich in vitamins C and E may have a lower risk of Parkinson’s disease.

The researchers followed 41,058 Swedish men and women for an average of 18 years and collected health and dietary data. They evaluated vitamins C and E, beta-carotene intake, and a measurement called NEAC that took into account all antioxidants from food and their interactions.

In the course of a study published in Neurology, there were 465 cases of Parkinson’s disease.

After adjusting for characteristics such as age, gender, BMI, education, smoking, and drinking, one-third of those with the highest intake of vitamin C or E compared to one-third of those with the lowest intake. 1 reduced the risk of Parkinson’s disease by 32%. One-third of the people who consumed the most of both vitamins had a 38% reduction in risk. There was no effect on beta-carotene or NEAC readings.

Essi Hantikainen, the lead author who was a researcher at the University of Milan Bikokka when the work was done, further before drawing definitive conclusions or providing advice on diet and supplement use and the risk of Parkinson’s disease. He said he needed to do some research.

Still, she said: “Practicing a diet that contains foods rich in vitamins C and E can help prevent the onset of Parkinson’s disease in later years. In any case, eating a healthy diet is no mistake. “

Vitamin C and E tied to reduce the risk of Parkinson’s disease

Source link Vitamin C and E tied to reduce the risk of Parkinson’s disease

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