ParkinsonCanadaV1, Main, Exploration, bibRecord, 002243

Diet, Urate, and Parkinson's Disease Risk in Men

Identifieur interne : 002243 ( Main/Exploration ); précédent : 002242; suivant : 002244

Diet, Urate, and Parkinson's Disease Risk in Men

Auteurs : Xiang Gao [États-Unis] ; Honglei Chen [États-Unis] ; Hyon K. Choi [États-Unis, Canada] ; Gary Curhan [États-Unis] ; Michael A. Schwarzschild [États-Unis] ; Alberto Ascherio [États-Unis]

Source :

American Journal of Epidemiology [ 0002-9262 ] ; 2008-03-07.

RBID : ISTEX:619F3BDDE19D2C09C7DD50874E0918767F4C2743

Abstract

The authors examined whether a diet that increases plasma urate level is also related to reduced risk of Parkinson's disease (PD). The study population comprised 47,406 men in the Health Professionals Follow-up Study. The potential effect of diet on plasma urate level was estimated by regressing plasma urate on intakes of selected foods and nutrients in a subsample of 1,387 men. Coefficients of this regression model were then used to calculate a dietary urate index for all cohort participants. Multivariate relative risks of PD were estimated by means of Cox proportional hazards models. After 14 years of follow-up (19862000), the authors documented 248 incident cases of PD. A higher dietary urate index was associated with a lower risk of PD (top quintile vs. bottom: relative risk 0.47, p-trend 0.0008), after adjustment for age, smoking, caffeine intake, and other potential confounders. This association remained strong and significant after further adjustment for each component of the index individually (p-trend < 0.02 for each). These data support urate as a potentially protective factor in PD and suggest that dietary changes expected to increase plasma urate level may contribute to lower risk of PD. These potential benefits, however, should be weighed against expected adverse effects on risk of gout and other chronic diseases.

Url:

DOI: 10.1093/aje/kwm385

Affiliations:

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<front><div type="abstract">The authors examined whether a diet that increases plasma urate level is also related to reduced risk of Parkinson's disease (PD). The study population comprised 47,406 men in the Health Professionals Follow-up Study. The potential effect of diet on plasma urate level was estimated by regressing plasma urate on intakes of selected foods and nutrients in a subsample of 1,387 men. Coefficients of this regression model were then used to calculate a dietary urate index for all cohort participants. Multivariate relative risks of PD were estimated by means of Cox proportional hazards models. After 14 years of follow-up (19862000), the authors documented 248 incident cases of PD. A higher dietary urate index was associated with a lower risk of PD (top quintile vs. bottom: relative risk 0.47, p-trend 0.0008), after adjustment for age, smoking, caffeine intake, and other potential confounders. This association remained strong and significant after further adjustment for each component of the index individually (p-trend < 0.02 for each). These data support urate as a potentially protective factor in PD and suggest that dietary changes expected to increase plasma urate level may contribute to lower risk of PD. These potential benefits, however, should be weighed against expected adverse effects on risk of gout and other chronic diseases.</div>
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La maladie de Parkinson au Canada (serveur d'exploration)

Diet, Urate, and Parkinson's Disease Risk in Men

Diet, Urate, and Parkinson's Disease Risk in Men

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Abstract

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	La maladie de Parkinson au Canada (serveur d'exploration)
	Attention, ce site est en cours de développement ! Attention, site généré par des moyens informatiques à partir de corpus bruts. Les informations ne sont donc pas validées.