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At this point, you probably already know that you should be eating lots of foods rich in vitamins C and E. Besides supporting your immune system, do you know what other powers they have?
Vitamin C, for example, can help with wound healing, keep your eyesight sharp, ward off heart disease, treat colds, and even reduce the risk of developing unwanted symptoms from COVID-19. Vitamin E, on the other hand, can promote skin health and reduce free radical damage in the body, which could in part decrease your chances of getting certain cancers. (Related: Unique Vitamin Doctors Urge Everyone To Take Now.)
Now, there is another main reason to fill up on foods rich in two vitamins. As it turns out, Vitamins C and E can lower your risk of Parkinson’s disease. According to a new study published in the journal Neurology, “Dietary vitamin E and C intake is inversely associated with Parkinson’s risk.”
The study looked at the health records of more than 43,800 adults aged 18 to 94 from 1997 to 2016 and analyzed their responses to a diet questionnaire, and the results – to say the least – were revealing.
“Your diet matters,” explains Ylva Trolle Lagerros, study researcher, MD, PhD, MPH, doctor at the Stockholm Obesity Center and Associate Professor at the Karolinska Institutet. Eat this, not that! “If you choose foods rich in vitamins E and C, such as vegetable oils, nuts and seeds or citrus fruits or berries, it could help prevent the development of Parkinson’s disease later in life.”
So what should you eat? Trolle Lagerros recommends aiming for 500 grams, or just over a pound, of fruits and vegetables each day.
“Fruits, vegetables, berries, seeds and vegetable oil… this is a good starting point for a new healthy lifestyle. If you’re still using butter in your pan, try vegetable oil, or at least try half and half, ”she adds.
According to these results, the more you include these plant-based foods in your diet, the lower your risk of developing Parkinson’s disease.
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