Nuts and lettuce 'may reduce risk of Parkinson's'

EATING more nuts, wheat germ and lettuce may protect against Parkinson’s disease, scientists said today.

Experts came to the conclusion after pooling data from eight studies looking at the effects of vitamins E and C, and the nutrient beta carotene.

A rich diet of vitamin E - an antioxidant obtained from foods such as nuts, whole grains, wheat germ and lettuce - appeared to reduce the risk of Parkinson’s.

Dr Mayhar Etminan, from the Royal Victoria Hospital, Quebec, who led the research, said: "No definite conclusions regarding the benefits of supplemental vitamin E can be made.

"Neither vitamin C nor beta carotene seems to have a neuroprotective effect. Given that these data are observational, confirmation from well-designed randomised controlled trial is necessary before suggesting changes in routine clinical practice."