People who consume high levels of dietary vitamins C and E may have a third less risk of developing Parkinson’s disease, new research has found.
The study specifically looked at dietary vitamins containing antioxidants — micronutrients that are known to reduce or prevent cell damage and inflammation. To do so, investigators analyzed the self-reported eating habits of more than 41,000 adults in Sweden for an average of 18 years. None had Parkinson’s at the study’s start.
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