Summary
This study by the Harvard Medical School, Boston, USA, examined whether a higher intake of flavonoids is associated with a lower risk of developing Parkinson’s disease. In this analysis, 49,281 men and 80,336 women were included. Besides flavonoid intake, five major sources of flavonoid-rich foods were also examined. Flavonoid intake was assessed using a food composition database and a questionnaire. Men with the highest flavonoid intake had a 40% lower risk of developing Parkinson’s disease after 20-22 years than participants who consumed the lowest amount of flavonoids. These findings suggest that the intake of flavonoids may reduce the risk of Parkinson’s disease, particularly in men. More details can be found in the study.
References
Gao et al.