Vitamin "E"

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            Foods Rich in Vitamin May Reduce Parkinson's Disease Risk



            NEW YORK (Reuters Health) Nov 06 - While vitamin E supplementation 
does not appear to influence the risk of Parkinson's disease (PD), dietary 
intake of vitamin E from food does appear to reduce PD risk. The study 
investigators speculate that other factors in foods rich in vitamin E may be 
protective.

            Dr. Shumin Zhang from the Harvard School of Public Health in Boston 
and colleagues collected data on the 76,890 women in the Nurses' Health Study 
and 47,331 men in the Health Professionals Follow-Up Study. These subjects had 
completed food frequency questionnaires. Among the men and women in these 
cohorts, there were 371 incident PD cases.

            Supplementation with vitamin E, vitamin C, or multivitamins was not 
significantly associated with PD risk, they report in the October 22nd issue of 
Neurology.

            However, there was a significant reduction in risk for PD 
associated with a high intake of foods rich in vitamin E. Compared with 
individuals in the lowest quintile of vitamin E intake, the pooled relative 
risk of developing PD in the highest quintile was 0.68, the researchers note.

            Eating nuts was also associated with a significantly reduced risk 
of PD, while vitamin C supplementation and a high dietary intake of carotenoids 
was not.

            The researchers speculate that "the reduction in risk of PD 
associated with high dietary vitamin E intake suggests that other constituents 
of foods rich in vitamin E may be protective. Alternatively, moderate amounts 
of vitamin E may reduce risk of PD, but this benefit may be lost with higher 
intakes."
           
     


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