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