A nutritious diet is important for a functioning immune system. In addition, vitamins C and E in particular should also be able to help prevent serious illnesses – including Parkinson’s.
In the winter months when colds are suspected – and especially in times of the corona pandemic – many of us probably attach importance to a diet rich in vitamins and thus to strengthening the immune system. As far as vitamins C and E are concerned, it can be a little more. At least that’s what researchers from Sweden think. Apparently, people who consume a lot of vitamins C and E are less likely to develop Parkinson’s disease.
What is Parkinson’s?
Parkinson’s disease is a neurodegenerative disease. The patients are on average 60 years old at the time of diagnosis – but at this point in time they have often been ill for several years or even decades. This means that a large number of nerves have already irrevocably atrophied.
Why don’t they notice it for so long? Because symptoms that laypeople associate with Parkinson’s – such as limited mobility and tremors – usually only appear in the advanced stages. Research is therefore always striving for improved early detection. And of course it would be even better if people didn’t get Parkinson’s in the first place.
Also interesting: Possible early symptoms of Parkinson’s
Proper nutrition should protect against Parkinson’s disease
Ylva Trolle Lagerros, who conducts research at the Karolinska Institute in Solna, Sweden, led the study (currently published in the specialist journal «Neurology»). Accordingly, the supply of vitamins C and E in particular should have an influence on the risk of Parkinson’s disease. The research team did not find a connection between the disease and the supply of other vitamins (such as beta-carotene).
The result is based on the analysis of around 43,800 health data. These came from adult women and men of all ages who had completed nutritional questionnaires between 1997 and 2016. 465 of them suffered from Parkinson’s disease during their lifetime – people whose diet, according to the evaluation, suffered from insufficient amounts of vitamins C and E. Conversely, the study participants with a higher intake of those vitamins are said to have been affected less often.
Always critically assess nutritional studies
Nutritional tests are usually based on the information provided by the subjects. It is difficult to judge objectively how honest they are – with themselves and with the questionnaire. In other words, the results of the study should not be overestimated. Especially since it is a bold assumption to say that a serious illness can be prevented simply by taking vitamins.
In conclusion, even research director Lagerros speaks of “establishing a healthier lifestyle” in an article by the food portal “Eat This, Not That!”. And that certainly can’t hurt.
To that end, she recommends a generous diet of fruit (especially berries) and vegetables and nuts—all valuable sources of vitamins C and E. «If you’re still using butter for frying, try vegetable oil.» , so her tip, «or at least half and half.»