The jury is still out on the cause of Parkinson’s Disease – a devastating illness that affects thousands of Australians each year – but researchers at Boston’s Harvard School of Public Health may have come across a clue.
The study tracked the diets of 124,200 men and women over 12 to 14 years, and found that those who ate at least 10 IU of vitamin E per day had a 30 per cent lower risk of contracting Parkinson’s than those who ate the least amount of E. Vegetable oils, nuts and seeds – especially sunflower seeds and almonds – wholegrains, and greens are all good sources of vitamin E.
