Nutritional vitamins E, C inversely linked to the danger of Parkinson’s illness

Subjects ” Movement disorders

HealthDay News – According to a study published online Jan. 6 in Neurology, dietary intake of vitamins E and C may be inversely linked to the risk of Parkinson’s disease.

Essi Hantikainen, Ph.D., of the University of Milan-Bicocca in Milan, and colleagues prospectively studied 43,865 men and women from a large Swedish cohort, followed from 1997 to 2016, to see if they were having antioxidants high basic diet and whether they are overall non-enzymatic Antioxidant Capacity (NEAC) is linked to the risk of Parkinson’s disease. A validated food frequency questionnaire collected at baseline was used to assess dietary intake of vitamin E, vitamin C, beta-carotene, and NEAC.

The researchers discovered 465 cases of Parkinson’s disease after a mean follow-up of 17.6 years. When comparing subjects with the highest and lowest tertile exposure, vitamin E and vitamin C in the diet were inversely associated with the risk of Parkinson’s disease in the multivariably fitted model (hazard ratios, 0.68 and 0.68, respectively). No correlation was found with the estimated dietary intake of beta-carotene or NEAC.

“While increasing the amounts of healthy foods in our diet is beneficial, it’s important to note that excessive intake of some vitamins can be harmful,” Hantikainen said in a statement. “More research is needed to determine the exact amounts of vitamins C and E that are most beneficial for reducing the risk of Parkinson’s disease.”

Summary / full text (subscription or payment required)


Movement Disorders Parkinson’s Disease

Would you like to read more?

Please log in or register first to view this content.

Login Register

to open

Next post in Movement Disorders

Shut down

Related Articles