Each year, more than 1 million Americans suffer from Parkinson’s
disease, a degenerative condition affecting movement and balance.
The chances of developing this disease increases with dietary iron
imbalances, which negatively affect healthy cells, spurring a reaction
of cellular events in the brain. Although too little iron can pose
a problem, too much iron is a much bigger concern.
Researchers conducted experiments where mice were fed varying amounts
of iron. This was done in order to discover the levels that triggered
or sped up symptoms linked to Parkinson’s disease, such as
tremors and balance problems. High levels of iron not only prompted
Parkinson’s-like symptoms in healthy mice, but also led to
the decline and death in those mice already diagnosed with the disease.
However, when researchers tested low levels of iron on the mice
they discovered mixed results. Although low levels delayed the onset
and slowed progress of the disease in high risk and infected mice,
healthy mice experienced reverse effects.
It seemed that iron deficiencies in healthy mice led to decreasing
levels of dopamine, a neurotransmitter crucial to relaying brain
messages that help control movement and balance. Researchers concluded
that iron deficiency, as well as toxicity, lead to dopamine shortages,
which in turn are responsible for the onset of Parkinson’s
disease.
Some natural dietary sources containing
iron include:
- Red meats
- Dried fruits
- Dark leafy greens
- Tofu
- Cooked dried beans
- Wheat germ
EurekAlert
October 12, 2004
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