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Wine drinking linked to Parkinson's disease Healthcare News 30/10/2008 New study raises questions about the purported health benefits of regular wine consumption. People who drink wine regularly may be at an increased risk of developing Parkinson's disease or cancer, new research suggests. Many wines contain relatively high levels of metals which could be harmful to health over time, according to the study published in Chemistry Centre Journal. Of those tested, only wines from Italy, Argentina and Brazil were found to have acceptably low target hazard quotients (THQ). "These values are concerning, in that they are mainly above the THQ value of 1.0," said Professor Declan Naughton. Based on one 250 millilitre glass of wine a day for a female, the researchers found both red and white wines had typical THQ of between 30 and 80. The latest findings come after a separate report was released last week in the US which suggested that individuals can dramatically reduce their risk of developing Parkinson's or Alzheimer's disease by making lifestyle changes. Dietary patterns, exposure to toxic chemicals and lack of exercise were among the contributory factors cited by authors of the Environmental Threats to Healthy Ageing report, which was published jointly by Greater Boston Physicians for Social Responsibility and the Science and Environmental Health Network. ---------------------------------------------------------------------- To sign-off Parkinsn send a message to: mailto:[log in to unmask] In the body of the message put: signoff parkinsn