Iron-rich diet may increase risk of developing Parkinson’s disease

PEOPLE with high levels of iron in their diet are more likely to develop Parkinson’s disease, new research suggests.

A study found that high levels of manganese and iron could make people twice as likely to fall victim to the degenerative condition as those with low levels of the minerals.

But the author of the University of Washington study, Harvey Checkoway, said the benefits of eating foods rich in the minerals still outweighed the risks of developing Parkinson's.