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Mediterranean Diets Linked To Delayed Onset Of Parkinson’s Disease


“New research from the University of British Columbia in Canada has added to a growing body of evidence linking Mediterranean diets with slower neurodegeneration.” [Source:]


Based on the regular consumption of fruits, vegetables, nuts, seeds, olive oil, whole grains, fish, and other natural foods, the Mediterranean diet is rich in vitamins and other essential micronutrients. Research has consistently linked consumption of this diet with a lower incidence of chronic diseases and a longer lifespan.

Significantly, therefore, there is now clear evidence that micronutrient intake plays a role in Parkinson’s disease. A study published in 2015 found that a higher intake of vitamin B6 was associated with a decreased risk of Parkinson’s. At the same time, Parkinson’s disease patients were also shown to have lower levels of vitamin B12. Research published in 2018 confirmed the link with vitamin B12, finding that lower levels of it may worsen the condition and that taking a daily multivitamin may slow patients’ deterioration. Low levels of vitamin D are also known to be associated with an increased risk of Parkinson’s. Promisingly, research suggests that nicotinamide riboside – a form of vitamin B3 – may offer a possible treatment for the disease.

To learn about a recent scientific review which confirmed that vitamins may have benefits in the treatment of Parkinson’s disease, see this article on our website.