Study Shows 32% Lower Risk of Parkinson's Linked to Vitamin C and E

According to a new, large study of Parkinson's, consuming high levels of vitamin C and vitamin E may lower your risk of development by as much as 30%.
The study was designed to look at dietary vitamin supplements that contain antioxidants that are known to reduce cell inflammation and damage. The investigation included eating habits of over 41,000 Swedish adults over a span of 18 years. It's also important to note that none of the participants had Parkinson's at the beginning of the study.
During the course of the study, 465 people were given a Parkinson's diagnoses. After taking into account various factors like age, sex, BMI, and activity levels, the study showed that individuals who consumed the highest amounts of vitamin C and E had a 32% lower risk of developing Parkinson's. These numbers come from comparing the group that consumed the most to those that were in the lowest-consuming group. On top of that, the risk appeared even lower for those that had the highest intake of both vitamins.
 

 
It's been thought that antioxidants counteract molecular stress and loss of dopamine, a telltale sign of Parkinson's. Vitamin C is commonly found in foods such as oranges, strawberries, broccoli, and brussels sprouts. As for vitamin E, it can be found in spinach, collard greens, pumpkins, and various types of nuts.
While it's not a definitive solution, it is encouraging to know that you can reduce your risk by simply adding certain foods to your diet. On the other hand, some doctors note that too much vitamin E from supplements has been linked to higher risks of certain cancers or stroke. This study was not based on vitamin supplements, but rather just looked at the average diet of the Swedish participants.
You can read more about the study here: https://n.neurology.org/content/early/2021/01/06/WNL.0000000000011373