By this point, you probably already know that you should be eating plenty of foods that are rich in vitamins C and E. Aside from supporting your immune system, do you know what other powers they hold?
Vitamin C, for example, can aid wound healing, keep your eyesight sharp, fend off heart disease, treat the common cold, and even lower your risk of experiencing adverse symptoms of COVID-19. Vitamin E, on the other hand, can promote skin health and reduce free radical damage in the body, which in part, could decrease your chances of getting certain cancers.
Now, there's another key reason to load up on foods rich in both vitamins. As it turns out, Vitamins C and E may lower your risk of Parkinson's disease. According to a new study published in the journal Neurology, "dietary vitamin E and C intake are inversely associated with the risk of Parkinson."
The study looked at health records of more than 43,800 adults ages 18-94 from 1997 to 2016 and analyzed their answers to a diet questionnaire, and the results—to say the least—were telling.
"Your diet matters," study researcher Ylva Trolle Lagerros, MD, PhD, MPH, physician at the Obesity Specialist Center in Stockholm and associate professor at the Karolinska Institutet, tells Eat This, Not That! "If you choose foods in the diet that are rich in vitamin E and C, such as vegetable oils, nuts and seeds or citrus fruits or berries, it might help to prevent the development of Parkinson's disease later in life."
So, what should you eat? Trolle Lagerros recommends aiming for 500 grams, or a little over one pound, of fruits and vegetables every single day.
"Fruits, vegetables, berries, seeds and vegetable oil…that is a good starting point for a new healthy lifestyle. If you still use butter in your frying pan, try vegetable oil, or at least try half and half," she adds.
According to these findings, the more you work these plant-based foods into your diet, the lower your risk of developing Parkinson's disease may be.
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