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Dietary Vitamin E Reduces Risk of Parkinson’s Disease


Moderate amounts of vitamin E in dietary foods can reduce patients’ risk of developing Parkinson’s disease (PD), according to data from the Nurses’ Health Study and the Health Professionals Follow-up Study. Use of vitamin E supplements—which typically begins later in life—had no effect on PD risk, leading the authors to speculate on several explanations for the effectiveness of dietary, but not supplementary, intake.


Zhang SM et al. Intakes of vitamins E and C, carotenoids, vitamin supplements, and PD risk. Neurology. 2002;59:1161–9.