Vitamin E Lowers Parkinsons Risk
Reported May 20, 2005
(Ivanhoe Newswire) — A diet rich in vitamin E may help decrease the risk for developing Parkinsons disease, according to an analysis of various studies.
Researchers in Canada conducted a meta-analysis of studies from 1966 to March 2005 to determine whether vitamin C, vitamin E, and beta carotene could decrease one’s risk for Parkinsons.
Combining the results from eight studies, the researchers found diets high in vitamin E appeared to decrease the risk for Parkinsons disease. Vitamin C and beta carotene did not have the same risk-lowering effects.
Analysis of another study shows synthetic vitamin E supplement does not have the same effect as dietary vitamin E. Researchers believe this may be due to synthetic vitamin E being less bioactive and, thus, less able to penetrate the brain. Another possibility is vitamin E may be less effective after Parkinsons symptoms become present.
Authors conclude, Our data suggest that diets rich in vitamin E protect against the development of [Parkinsons Disease]. No definite conclusions regarding the benefits of supplemental vitamin E can be made. Neither vitamin C nor beta carotene seems to have a neuroprotective effect. Given that these data are observational, confirmation from well-designed randomized controlled trials is necessary before suggesting changes in routine clinical practice.
SOURCE: The Lancet Neurology, 2005;4:362-325