For Parkinson’s, Vitamin E from food may be better

In pill form, antioxidants may not do much to prevent Parkinson’s disease, new research indicates, but at least one shows promise when eaten in food.

When researchers analyzed the food frequency questionnaires and supplement records of more than 100,000 participants in an ongoing health study, they discovered that getting large amounts of antioxidants from pills, even when combined with food sources, didn’t help prevent Parkinson’s disease. However, those who had higher intakes of vitamin E from food sources, particularly nuts, had a 32% lower risk of Parkinson’s than those who consumed the least amount.

It may be that there is some component in vitamin E-rich foods other than vitamin E that prevents degeneration, the researchers said. Another theory is that consuming adequate amounts of antioxidants from an early age protects against disease. People usually don’t begin taking vitamin E supplements until they are older.

The research was done at Harvard School of Public Health, Brigham and Women’s Hospital and Harvard Medical School.

-- Dianne Partie Lange

Neurology, Oct. 22, Volume 59, Pages 1,161-1,169.