Indication: Parkinson’s disease

Source: Neurology, October 2002;59(8):1161-9

Research: The purpose of the study was to examine prospectively the associations between intakes of vitamins E and C, carotenoids and vitamin supplements and risk of Parkinson’s disease. Researchers documented the occurrence of Parkinson’s disease within two large cohorts of men and women who completed detailed and validated semiquantitative food frequency questionnaires.

Results: A total of 371 incident Parkinson’s disease cases were ascertained in the Nurse’s Health Study, which comprised 76,890 women who were followed for 14 years, and the Health Professionals Follow-Up Study, which comprised 47,331 men who were followed for 12 years. Neither intake of total vitamins E or C or use of vitamin E or C supplements or multivitamins was significantly associated with risk of Parkinson’s disease. The risk of Parkinson’s disease, however, was significantly reduced among men and women with high intake of dietary vitamin E (from food only). Researchers concluded that use of vitamin supplements and high intake of carotenoids do not appear to reduce the risk of Parkinson’s disease. The reduction risk of Parkinson’s disease associated with high dietary vitamin E intake suggests that other constituents of foods rich in vitamin E may be protective. Alternatively, moderate amounts of vitamin E may reduce the risk of Parkinson’s disease, but this benefit may be lost with higher intakes.