A study evaluated the effect of vitamin C, vitamin E, and beta-carotene intake on the risk of Parkinson's disease ( PD ).

Researchers did a systematic review and meta-analysis of observational studies published between 1966 and March 2005 searching MEDLINE, EMBASE, and the Cochrane Library.

Eight studies were identified ( six case-control, one cohort, and one cross-sectional ).

Investigators found that dietary intake of vitamin E protects against Parkinson’s disease.

This protective influence was seen with both moderate intake ( relative risk: 0.81 ) and high intake ( 0·78 ) of vitamin E, although the possible benefit associated with high intake of vitamin E was not significant.

The studies did not suggest any protective effects associated with vitamin C or beta-carotene.
“ Dietary vitamin E may have a neuroprotective effect attenuating the risk of Parkinson’s disease. These results require confirmation in randomised controlled trials, “ authors conclude.

Source: Lancet Neurology, 2005

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