Tea, berries and dark chocolate featured in a diet linked to lower Parkinson’s risk

Tea, berries and dark chocolate featured in a diet linked to lower Parkinson’s risk

A prospective UK Biobank study of 123,655 adults found that a dietary pattern richer in flavonoid-containing foods was modestly associated with a lower incidence of hospital-recorded Parkinson’s disease. The association was strongest among those with the highest flavonoid diet scores, while exploratory proteomic and transcriptomic analyses pointed to possible neuroimmune and cell-adhesion pathways but did not establish causality or mechanism.