From the Research
Consuming soursop may increase the risk of developing Parkinson's disease, particularly in areas where it is regularly consumed as part of the traditional diet. The most recent and highest quality study on this topic is from 2007 1, which found that consumption of soursop was significantly greater in patients with atypical parkinsonism than in controls and Parkinson's disease patients. Key points to consider include:
- Soursop contains compounds called annonacin and other acetogenins that can be neurotoxic and damage dopamine-producing neurons in the brain, similar to the damage seen in Parkinson's disease 2, 3.
- Research has found that people who consume large amounts of soursop fruit or tea over extended periods may have a higher risk of developing Parkinson-like symptoms or atypical parkinsonism 2, 3, 1.
- The connection between soursop consumption and Parkinson's disease appears strongest in areas where soursop is regularly consumed as part of the traditional diet, such as in the Caribbean and parts of Africa 2, 3, 1.
- If you're concerned about this risk, it would be prudent to moderate your consumption of soursop products, particularly if you have a family history of Parkinson's disease or other neurological disorders.
- However, occasional consumption in small amounts is likely safe for most people.
- If you already have Parkinson's disease or related symptoms, you might want to discuss soursop consumption with your healthcare provider. It's also worth noting that while there is evidence suggesting a link between soursop consumption and Parkinson's disease, the exact relationship between the two is still not fully understood and more research is needed to confirm these findings 4.