According to a new study, berries, red wine, and other flavonoid-rich foods are linked to a lower risk for death among patients with Parkinsons disease (PD).The prospective analysis of over 1200 participants with an eventual diagnosis of PD noted that people who consumed three or more servings of foods rich in flavonoids in a week had a 70% lower mortality risk compared to those who consumed one or lesser servings of these foods per month. The study included participants from the ongoing Nurses Health Study (NHS) of female registered nurses, and male participants from the ongoing Health Professionals Follow-up Study (HPFS). Flavonoid intake was evaluated both prior to and after a PD diagnosis. After controlling for age, medical history, lifestyle behaviors, and total energy and caffeine intake, higher total flavonoid intake prior to PD diagnosis was tied to a lower risk for all-cause mortality after diagnosis in men (hazard ratio (HR) 0.53), on comparing highest and lowest quartiles (P for trend, <.001). In women, this association was not evident (HR 0.93). The pooled HR was 0.70 with significant heterogeneity (P = .01). The study is published online in Neurology.