date:Jan 08, 2021
People who include high levels of vitamin C and E in their diet may have a lower risk of Parkinsons disease, according to a new study from University of Milano-Bicocca, Italy, and Karolinska Institutet, that was published in Neurology.
Improving [your] diet is a known way to improve overall health, but the research on exactly how diet affects a persons risk of Parkinsons disease has been somewhat mixed, says study author Essi Hantikainen, Ph.D., of University of Milano-Bicocca in Milan, Italy.