Eating Flavonoids-Rich Foods May Protect Men Against Parkinson’s

Men who eat flavonoid-rich foods such as apples, berries, tea, and red wine considerably reduce their risk of developing Parkinson’s disease (PD).

Published April 4, 2012, in the journal Neurology, the study’s findings supplement the growing evidence that regular consumption of some flavonoids can have a distinct effect on health. Recent studies have shown that these compounds can provide protection against a wide range of diseases including heart disease, hypertension, various cancers, and dementia.

This latest study, conducted by investigators from by Harvard University (Cambridge, MA, USA) and the University of East Anglia (UEA; Norwich, UK) is the first study in humans to demonstrate that flavonoids can protect neurons against diseases of the brain such as Parkinson’s.

Approximately 130,000 men and women were enrolled in the study. More than 800 had developed PD within 20 years of follow-up. After a comprehensive analysis of their diets and adjusting for age and lifestyle, male participants who ate the most flavonoids were shown to be 40% less likely to develop the disease than those who ate the least. No similar association was found for total flavonoid intake in women.

The research was led by Dr. Xiang Gao of Harvard School of Public Health in collaboration with Prof. Aedin Cassidy, from the department of nutrition, Norwich Medical School at UEA. “These exciting findings provide further confirmation that regular consumption of flavonoids can have potential health benefits,” said Prof. Cassidy. “This is the first study in humans to look at the associations between the range of flavonoids in the diet and the risk of developing Parkinson’s disease and our findings suggest that a subclass of flavonoids called anthocyanins may have neuroprotective effects.”

Dr. Gao said, “Interestingly, anthocyanins and berry fruits, which are rich in anthocyanins, seem to be associated with a lower risk of Parkinson’s disease in pooled analyses. Participants who consumed one or more portions of berry fruits each week were around 25% less likely to develop Parkinson’s disease, relative to those who did not eat berry fruits. Given the other potential health effects of berry fruits, such as lowering risk of hypertension as reported in our previous studies, it is good to regularly add these fruits to your diet.”

Flavonoids are a group of naturally occurring, bioactive compounds found in many plant-based drinks and foods. In this study, the key protective effect was from higher intake of anthocyanins, which are present in berries and other fruits and vegetables including eggplant, blackcurrants, and blackberries. Those who consumed the most anthocyanins had a 24 per cent reduction in risk of developing PD and strawberries and blueberries were the top two sources in the diet in the United States.

The results must now be validated by other large epidemiologic studies and clinical trials, according to the investigators. PD is a progressive neurologic condition affecting one in 500 people, which equates to 127,000 people in the United Kingdom. There are few effective drug therapies available.

Dr. Kieran Breen, director of research at Parkinson’s UK (London), said, “This study raises lots of interesting questions about how diet may influence our risk of Parkinson’s and we welcome any new research that could potentially lead to prevention. “While these new results look interesting there are still a lot of questions to answer and much more research to do before we really know how important diet might be for people with Parkinson’s.”

Related Links:
Harvard University
University of East Anglia
Parkinson’s UK