Does Diet Protect Against Parkinson's Disease? Does Diet Protect Against Parkinson's Disease?

Does diet protect against Parkinson's disease?

Part 4 - vitamins and minerals

Significance

Parkinson's disease, which is a neurodegenerative disease results from damage to cells in the brain that normally produce a neurotransmitter called dopamine. This chemical is responsible for controlling muscle tension and movement and lack of it can lead to the shaking and involuntary movement typically experienced by sufferers of Parkinson's disease.

Parkinson's disease is a stressful condition, and stress can create destructive free radicals which are implicated in Parkinson's disease. "Oxidative stress is believed to be a key factor in the development of Parkinson's disease and antioxidant vitamins A, C, Niacin and Selenium may have a role in preventing oxidative stress mediated cell damage" (Brown, 2004).

Research Performance

The studies collected dietary information on individuals who were diagnosed with Parkinson's disease and compared with those who were asymptomatic from Parkinson's disease, age and gender were also considered. Dietary information was collected by food frequency questionnaires, which ranged from consumption of foods on the specified frequency to how many serving per day and portion size.

Does diet protect against Parkinson's disease? 2

Data from numerous studies were used to conclude that vitamin C was found to reduce the risk of Parkinson's disease by 40% and Niacin by 70%, although vitamin A and selenium had no significant effect (Brown, 2004).

Findings

One antioxidant study indicated that vitamin C given in conjunction with vitamin E, was able to delay the onset of severe symptoms of Parkinson's for up to 2.5 years (Brown, 2004). Other studies also show the benefits of vitamin E supplementation, better results were achieved when vitamin E and vitamin C were combined together. People with early Parkinson's disease who took vitamin E and C were able to postpone taking medication for symptoms longer than people not getting these vitamins (Prevention, 1993). Niacin, found in eggs, bread, meat and vegetables is also important in fighting free radicals. A deficiency of this vitamin can increase free radical production. Daily intake of foods with a high Niacin content was associated with at least 70% reduced risk of Parkinson's disease in a number of studies (Brown, 2004). However, more research is needed to identify what role selenium and vitamin A play in Parkinson's disease.

The bottom line is that antioxidants may protect against Parkinson's disease but the amount required either in diet or via supplementation are not known clearly enough to draw significant conclusion.

Importance of this research

As a nursing student, this research is important to me because Parkinson's disease affects many men and women in this country.

Does diet protect against Parkinson's disease?

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