Foods Rich in Vitamin May Reduce Parkinson's Disease Risk
NEW YORK (Reuters Health) Nov 06 - While vitamin E supplementation does not appear to influence the risk of Parkinson's disease (PD), dietary intake of vitamin E from food does appear to reduce PD risk. The study investigators speculate that other factors in foods rich in vitamin E may be protective.
Dr. Shumin Zhang from the Harvard School of Public Health in Boston and colleagues collected data on the 76,890 women in the Nurses' Health Study and 47,331 men in the Health Professionals Follow-Up Study. These subjects had completed food frequency questionnaires. Among the men and women in these cohorts, there were 371 incident PD cases.
Supplementation with vitamin E, vitamin C, or multivitamins was not significantly associated with PD risk, they report in the October 22nd issue of Neurology.
However, there was a significant reduction in risk for PD associated with a high intake of foods rich in vitamin E. Compared with individuals in the lowest quintile of vitamin E intake, the pooled relative risk of developing PD in the highest quintile was 0.68, the researchers note.
Eating nuts was also associated with a significantly reduced risk of PD, while vitamin C supplementation and a high dietary intake of carotenoids was not.
The researchers speculate that "the reduction in risk of PD associated with high dietary vitamin E intake suggests that other constituents of foods rich in vitamin E may be protective. Alternatively, moderate amounts of vitamin E may reduce risk of PD, but this benefit may be lost with higher intakes."
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