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Dietary Fatty Acids and the Risk of Parkinson’s Disease
A molecule of gamma-linolenic acid The type and amount of fat in our diet have long been known to affect our health. Researchers have recently identified high levels of a particular type of fat—polyunsaturated fatty acids–as being linked to a lower risk of developing Parkinson’s disease.
 [FULL STORY]
 
Treating Parkinson’s Disease
The Results of the Michael J. Fox Foundation-Sponsored Harris Survey on Clinical Trials in Parkinson’s Disease

According to a recent survey, most physicians, including neurologists, do not discuss clinical trials with their patients, according to a new survey.


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  WE MOVE News is supported by an educational grant from the Medtronic Foundation.

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Judith Blazer, Executive Director  
Joy B. Leffler, Director of Education
Cate Murray and Richard Robinson, Medical Editors

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