Higher intake of vitamins C and E was found to be linked with a decreased risk for Parkinsons disease (PD) in an analysis of a national cohort study.

Higher intake of both the vitamins, in contrast to one, strengthened the association with reduced PD risk. Furthermore, body mass index (BMI) and coffee consumption appeared to affect the magnitude of the effect of these vitamins on PD risk. Dietary beta-carotene and dietary nonenzymatic antioxidant capacity (NEAC) were found to have no impact on this risk. According to EssiHantikainen, PhD, a postdoctoral researcher at the University of Milano-Bicocca, Milan, Italy, the study suggests that the protective effect of dietary vitamins on PD risk might be restricted to specific vitamins, such as vitamin E and C. The findings were published online in Neurology… (Medscape)