Parkinson’s disease: The foods that can slash your risk of the disease by half

Studies have shown that those who follow a Mediterranean diet, high in fruits, vegetables, legumes, whole grains and saturated fat, are less likely to develop symptoms.

One study, led by researchers at the University of Tokyo, uncovered this link by comparing the eating habits of newly diagnosed Parkinson’s patients with those of healthy volunteers.

The sample was split into different groups, and each was assigned one of three diets; a healthy diet, a western diet or light meals.

A healthy diet, which consisted of fresh fruit, vegetables, fish, pulses and mushrooms, was shown to have the most prominent effects.

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