Parkinson’s disease: Two dietary supplements shown to ‘protect against the development’

Fitness & Health:

It’s thought around one in 500 people are affected by Parkinson’s disease, according to the NHS. The disease is known to affect the brain, and well-known symptoms include problems like a tremor. According to studies, taking two vitamins could help to lower your risk in later life.

People who consume high levels of dietary vitamin C and E may lower their risk for Parkinson’s disease by almost a third, a study suggests.

The study published in the journal Neurology, led by Doctor Essi Hantikainen, of the University of Milano-Bicocca in Italy, found that higher vitamin C and E consumption led to a lower risk of Parkinson’s disease.

For the study, researchers asked more than 41,000 adults without Parkinson’s about their diet during the previous year. They then extracted data on Vitamin C and E intake and followed participants over an average of 18 years.


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They found that 465 people (one percent) developed Parkinson’s and that groups with the highest levels of dietary vitamin C and E each had a 32 percent decreased risk of Parkinson’s compared to those with the lowest levels.

Vitamin C and E are antioxidants, which prevent or reduce cell damage and inflammation.

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A diet high in antioxidants, commonly found in fruits and vegetables, is important for general health.


Early symptoms of the disease may include:

  • Involuntary shaking of particular parts of the body (tremor)
  • Slow movement
  • Stiff and inflexible muscles
  • Depression and anxiety
  • Balance problems (this may increase the chances of a fall)
  • Loss of sense of smell (anosmia)
  • Problems sleeping (insomnia)
  • Memory problems.

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