- Individuals in the general population with high dietary intakes of vitamins C and E have lower risks for Parkinson’s disease (PD), even after adjustment for potential confounders.
Why this matters
- Limited options are available for prevention and treatment of PD.
- Lifestyle factors amenable to intervention are attractive.
- During a mean 17.6-year follow-up, 465 participants developed PD.
- Multivariate risk (HR, 95% CIs) was lower for top vs bottom tertile of dietary intake for:
- Vitamin C: 0.68 (0.52-0.89; P for trend=.004).
- Vitamin E: 0.68 (0.52-0.90; P for trend=.005).
- A slight additional benefit was detected for participants in the top tertile for both vs bottom tertile for both:
- HR, 0.62 (95% CI, 0.43-0.89; P for trend=.005).
- In stratified analysis:
- Benefit of higher dietary vitamin C intake was limited to participants with BMI ≥25 kg/m2 and low coffee intake.
- Benefit of higher dietary vitamin E intake was limited to participants with BMI ≥25 kg/m2.
- No significant associations detected for dietary beta-carotene, dietary total nonenzymatic antioxidant capacity.
- Population-based, prospective cohort study of 43,865 men and women ages 18-94 years followed during 1997-2016 (Swedish National March Cohort).
- Main outcome: Parkinson’s disease.
- Funding: Swedish Cancer Society; ICA AB; Telefonaktiebolaget LM Ericsson.
- Diet was self-reported.
- Dietary intake assessed once, at baseline.
- Potential residual, unmeasured confounding.
- Unknown generalizability.