Иранские ученые провели новое исследование, которое выявило взаимосвязь между болезнью Паркинсона и употреблением оливкового масла и майонеза
This article discusses a new study from Iran that suggests a correlation between Parkinson's disease and the consumption of mayonnaise and olive oil.
The main concept is that people with Parkinson's disease may have an increased preference for mayonnaise and olive oil compared to people without the disease.
The study found that patients with Parkinson's consumed less hydrogenated fat and more mayonnaise and olive oil. There doesn't appear to be a causal link though, as the consumption of these fats didn't affect the progression of the disease.
This article discusses a new study from Iran that suggests a correlation between Parkinson's disease and the consumption of mayonnaise and olive oil. The main concept is that people with Parkinson's disease may have an increased preference for mayonnaise and olive oil compared to people without the disease. The study found that patients with Parkinson's consumed less hydrogenated fat and more mayonnaise and olive oil. There doesn't appear to be a causal link though, as the consumption of these fats didn't affect the progression of the disease.
