Health24 - Eating Peppers Tied to Lower Parkinson's Risk

New York, NY
 – May 10, 2013  –– 

Eating vegetables that naturally contain nicotine, such as peppers and tomatoes, may reduce your risk of developing Parkinson's disease, according to a new study published May 9 in the journal Annals of Neurology. Although the study found an association between consumption of certain nicotine-containing foods and lower risk of Parkinson's, it could not prove a cause-and-effect relationship. The study “provides further evidence of how diet can influence our susceptibility to neurological disease – specifically Parkinson's disease," said Dr. Kelly Changizi, co-director of the Center for Neuromodulation at the Mount Sinai Parkinson and Movement Disorders Center.
-Dr. Barbara Kelly Changizi, Assistant Professor, Neurology, The Mount Sinai Medical Center
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