To investigate whether high dietary intake of antioxidants decreases the risk of Parkinson disease (PD).
The community-based Rotterdam Study, the Netherlands.
The cross-sectional study formed part of a large community-based study in which all participants were individually screened for parkinsonism and were administered a semiquantitative food frequency questionnaire. The study population consisted of 5342 independently living individuals without dementia between 55 and 95 years of age, including 31 participants with PD (Hoehn-Yahr stages 1-3).
The odds ratio for PD was 0.5 (95% confidence interval [CI], 0.2-0.9) per 10-mg daily dietary vitamin E intake, 0.6 (95% CI, 0.3-1.3) per 1-mg beta carotene intake, 0.9 (95% CI, 0.4-1.9) per 100-mg vitamin C intake, and 0.9 (95% CI, 0.7-1.2) per 10-mg flavonoids intake, all adjusted for age, sex, smoking habits, and energy intake. The association with vitamin E intake was dose dependent (P for trend=.03). To assess whether the association was different in participants with more advanced disease, we excluded those with PD who had a Hoehn-Yahr stage of 2.5 or 3. This did not fundamentally alter the results.
Our data suggest that a high intake of dietary vitamin E may protect against the occurrence of PD.
de Rijk MC, Breteler MMB, den Breeijen JH, et al. Dietary Antioxidants and Parkinson Disease: The Rotterdam Study. Arch Neurol. 1997;54(6):762–765. doi:10.1001/archneur.1997.00550180070015
Coronavirus Resource Center
Customize your JAMA Network experience by selecting one or more topics from the list below.
Create a personal account or sign in to: