Summary
This study, executed by the University of Osaka, Japan, investigated the relationship between the dietary intake of selected antioxidant vitamins, vegetables, and fruits and the risk of Parkinson’s disease in Japan. 249 patients and 368 people without neurodegenerative diseases participated in this study. Dietary intake was recorded by questionnaires. The results showed that higher consumption of vitamin E and beta carotene (vitamin A) was significantly associated with a reduced risk of Parkinson’s disease. Further details can be found in the study.
References
Miyake et al.