Habitual intake of dietary flavonoids and risk of Parkinson disease.

Regular consumption of flavonoid-rich foods, such as berries, may decrease the likelihood of developing Parkinson disease.

This research work was carried out to determine the effect of dietary exposure to flavonoids on Parkinson disease risk. Using validated food frequency questionnaires, researchers examined the flavonoid intake of 129617 men and women recruited from the Nurses’ Health Study and the Health Professionals Follow-Up Study. The Parkinson disease odds ratio of each participant in this study was also estimated.

Researchers observed that high intake flavonoid-rich foods, such as berries, lowered the risk of developing Parkinson disease. The findings of this study suggest that consistent consumption of diets high in flavonoids may contribute positively in the prevention of Parkinson disease.

Research Summary Information

  • 2012
  • Gao X, Cassidy A, Schwarzschild MA, Rimm EB, Ascherio A.
  • Channing Laboratory, Department of Medicine, Brigham and Women’s Hospital, and Harvard Medical School,Boston, MA, USA. xiang.gao@channing.harvard.edu
  • Yes, Free full text of study was found:
  • No source of funding disclosure found
  • No potential conflicts disclosure found
Rate this blog entry:
Preventive role of dietary fiber in gastric cardia...
Dietary flavonols intake and risk of esophageal an...

Related Posts


Comments (0)

Rated 0 out of 5 based on 0 voters
There are no comments posted here yet

Leave your comments

Posting comment as a guest. Sign up or login to your account.
Attachments (0 / 3)
Share Your Location