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

Sturgeon Bay, WI (PRWEB) July 23, 2013

Nearly 1 million Americans suffer from Parkinson’s disease, with over 50,000 new cases diagnosed yearly according to the National Parkinson Foundation. Parkinson’s is a degenerative disease affecting the brain, and is characterized by muscular tremors, stiffness affecting the arms, legs, and trunk; slow movements, and balance problems. Researchers have noted a decreased risk of developing Parkinson’s among smokers and other users of tobacco. Sturgeon Bay, Wisconsin Chiropractor and Naturopath Dr. J G Moellendorf, DC, ND, LCP questions whether nicotine or some other chemical could provide some type of protection against Parkinson’s.

A research team led by Dr. Susan Searles Nielsen of the University of Washington—Seattle, looked into this question by testing whether eating peppers, tomatoes, and potatoes, which are in the same plant family Solanaceae as tobacco, would lower the risk of developing Parkinson’s.

A group of 490 patients newly diagnosed with Parkinson’s disease of unknown origin during 1992 to 2008, was compared to 644 neurologically normal patients. The patient’s self-reported consumption of peppers, tomatoes, tomato juice, and potatoes (Solanaceae vegetables) was examined to determine if there were any differences in the development of Parkinson’s. The consumption of Solanaceae vegetables was then adjusted for the consumption of other vegetables, tobacco and caffeine use, age, sex, and ethnic background.

It was found that the consumption of all of the Solanaceae vegetables combined decreased the risk of developing Parkinson’s by 19% compared to all other vegetables com
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