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Eating a diet too high in iron puts you at an increased risk
of developing Parkinson’s disease, according to a study.
People with the highest levels of iron were 1.7 more likely
to develop the disease than those with the lowest iron intake.
Further, people with high levels of both iron and manganese
were almost two times as likely to develop Parkinson’s.
Iron and manganese contribute to oxidative stress in the
body, which may lead to a degeneration of brain cells that
are affected by Parkinson’s disease. Foods such as spinach,
legumes, nuts and whole grains are rich in both iron and manganese,
but researchers stress that the benefits of such foods outweigh
the risks of developing Parkinson’s disease.
Neurology June 10, 2003
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