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Can Eating Peppers Lower the Risk of Parkinson’s Disease?
Date:7/23/2013

bined. The decreased risk was even greater among the vegetables with the highest nicotine concentration. Peppers showed the highest benefits overall. Those eating peppers twice weekly had a 30% lower risk of Parkinson’s, while those eating peppers more than 5 times weekly decreased their risk almost 50%, compared to those who ate peppers less than once a week. The results were not as clear with tomatoes. The potentially protective benefits were most notable among those who had never used or smoked tobacco in the past 10 years.

Publishing their findings in the May 9, 2013 edition of Annals of Neurology, the researchers noted that dietary nicotine or other constituents in tobacco and peppers may reduce the risk of acquiring Parkinson’s disease, but more research needs to be done to confirm these findings and extend their results to possible dietary interventions for prevention of the disease. While these findings are promising, they stress that an association has been found, but this is not necessarily a cause and effect.

Although the research on the benefits of peppers is promising, there are other research studies with proven results in decreasing the risk of Parkinson’s and even improving the symptoms. Following are 4 findings.

1) Decrease (or eliminate) NSAIDs
According to the journal Neurology, April 22, 2009, there is a 66% increased risk of dementias such as Parkinson’s and Alzheimer’s when daily taking one NSAID (such as ibuprofen or naproxen) for 16 months. Earlier studies suggested that NS
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