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.