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<record><TEI><teiHeader><fileDesc><titleStmt><title xml:lang="en">Habitual intake of dietary flavonoids and risk of Parkinson disease</title><author><name sortKey="Gao, X" sort="Gao, X" uniqKey="Gao X" first="X." last="Gao">X. Gao</name></author><author><name sortKey="Cassidy, A" sort="Cassidy, A" uniqKey="Cassidy A" first="A." last="Cassidy">A. Cassidy</name></author><author><name sortKey="Schwarzschild, M A" sort="Schwarzschild, M A" uniqKey="Schwarzschild M" first="M. A." last="Schwarzschild">M. A. Schwarzschild</name></author><author><name sortKey="Rimm, E B" sort="Rimm, E B" uniqKey="Rimm E" first="E. B." last="Rimm">E. B. Rimm</name></author><author><name sortKey="Ascherio, A" sort="Ascherio, A" uniqKey="Ascherio A" first="A." last="Ascherio">A. Ascherio</name></author></titleStmt><publicationStmt><idno type="wicri:source">PMC</idno><idno type="pmid">22491871</idno><idno type="pmc">3320056</idno><idno type="url">http://www.ncbi.nlm.nih.gov/pmc/articles/PMC3320056</idno><idno type="RBID">PMC:3320056</idno><idno type="doi">10.1212/WNL.0b013e31824f7fc4</idno><date when="2012">2012</date><idno type="wicri:Area/Pmc/Corpus">000C80</idno></publicationStmt><sourceDesc><biblStruct><analytic><title xml:lang="en" level="a" type="main">Habitual intake of dietary flavonoids and risk of Parkinson disease</title><author><name sortKey="Gao, X" sort="Gao, X" uniqKey="Gao X" first="X." last="Gao">X. Gao</name></author><author><name sortKey="Cassidy, A" sort="Cassidy, A" uniqKey="Cassidy A" first="A." last="Cassidy">A. Cassidy</name></author><author><name sortKey="Schwarzschild, M A" sort="Schwarzschild, M A" uniqKey="Schwarzschild M" first="M. A." last="Schwarzschild">M. A. Schwarzschild</name></author><author><name sortKey="Rimm, E B" sort="Rimm, E B" uniqKey="Rimm E" first="E. B." last="Rimm">E. B. Rimm</name></author><author><name sortKey="Ascherio, A" sort="Ascherio, A" uniqKey="Ascherio A" first="A." last="Ascherio">A. Ascherio</name></author></analytic><series><title level="j">Neurology</title><idno type="ISSN">0028-3878</idno><idno type="eISSN">1526-632X</idno><imprint><date when="2012">2012</date></imprint></series></biblStruct></sourceDesc></fileDesc><profileDesc><textClass></textClass></profileDesc></teiHeader><front><div type="abstract" xml:lang="en"><sec><title>Objective:</title><p>To prospectively examine whether higher intakes of total flavonoids and their subclasses (flavanones, anthocyanins, flavan-3-ols, flavonols, flavones, and polymers) were associated with a lower risk of developing Parkinson disease (PD).</p></sec><sec><title>Methods:</title><p>In the current analysis, we included 49,281 men in the Health Professional Follow-up Study and 80,336 women from the Nurses' Health Study. Five major sources of flavonoid-rich foods (tea, berry fruits, apples, red wine, and orange/orange juice) were also examined. Flavonoid intake was assessed using an updated food composition database and a validated food frequency questionnaire.</p></sec><sec><title>Results:</title><p>We identified 805 participants (438 men and 367 women) who developed PD during 20–22 years of follow-up. In men, after adjusting for multiple confounders, participants in the highest quintile of total flavonoids had a 40%lower PD risk than those in the lowest quintile (hazard ratio [HR] = 0.60; 95% confidence interval 0.43, 0.83; <italic>p</italic> trend = 0.001). No significant relationship was observed in women (<italic>p</italic> trend = 0.62) or in pooled analyses (<italic>p</italic> trend = 0.23). In the pooled analyses for the subclasses, intakes of anthocyanins and a rich dietary source, berries, were significantly associated with a lower PD risk (HR comparing 2 extreme intake quintiles were 0.76 for anthocyanins and 0.77 for berries, respectively; <italic>p</italic> trend < 0.02 for both).</p></sec><sec><title>Conclusions:</title><p>Our findings suggest that intake of some flavonoids may reduce PD risk, particularly in men, but a protective effect of other constituents of plant foods cannot be excluded.</p></sec></div></front></TEI><pmc article-type="research-article"><pmc-comment>The publisher of this article does not allow downloading of the full text in XML form.</pmc-comment>
<front><journal-meta><journal-id journal-id-type="nlm-ta">Neurology</journal-id><journal-id journal-id-type="iso-abbrev">Neurology</journal-id><journal-id journal-id-type="hwp">neurology</journal-id><journal-id journal-id-type="publisher-id">neur</journal-id><journal-id journal-id-type="pmc">neurology</journal-id><journal-id journal-id-type="publisher-id">WNL</journal-id><journal-title-group><journal-title>Neurology</journal-title></journal-title-group><issn pub-type="ppub">0028-3878</issn><issn pub-type="epub">1526-632X</issn><publisher><publisher-name>Lippincott Williams & Wilkins</publisher-name><publisher-loc>Hagerstown, MD</publisher-loc></publisher></journal-meta><article-meta><article-id pub-id-type="pmid">22491871</article-id><article-id pub-id-type="pmc">3320056</article-id><article-id pub-id-type="publisher-id">WNL203596</article-id><article-id pub-id-type="doi">10.1212/WNL.0b013e31824f7fc4</article-id><article-categories><subj-group subj-group-type="hwp-journal-coll"><subject>52</subject><subject>54</subject><subject>57</subject><subject>165</subject></subj-group><subj-group subj-group-type="heading"><subject>Articles</subject></subj-group></article-categories><title-group><article-title>Habitual intake of dietary flavonoids and risk of Parkinson disease</article-title></title-group><contrib-group><contrib contrib-type="author" corresp="yes"><name><surname>Gao</surname><given-names>X.</given-names></name><degrees>MD, PhD</degrees></contrib><contrib contrib-type="author"><name><surname>Cassidy</surname><given-names>A.</given-names></name><degrees>PhD</degrees></contrib><contrib contrib-type="author"><name><surname>Schwarzschild</surname><given-names>M.A.</given-names></name><degrees>MD, PhD</degrees></contrib><contrib contrib-type="author"><name><surname>Rimm</surname><given-names>E.B.</given-names></name><degrees>ScD</degrees></contrib><contrib contrib-type="author"><name><surname>Ascherio</surname><given-names>A.</given-names></name><degrees>MD, DrPH</degrees></contrib><aff>From the Channing Laboratory (X.G., E.B.R., A.A.), Department of Medicine, Brigham and Women's Hospital, and Harvard Medical School, Boston; Departments of Nutrition (X.G., E.B.R., A.A.) and Epidemiology (E.B.R., A.A.), Harvard University School of Public Health, Boston, MA; Department of Nutrition (A.C.), Norwich Medical School, University of East Anglia, Norwich, UK; and Department of Neurology (M.A.S.), Massachusetts General Hospital, Boston.</aff></contrib-group><author-notes><corresp>Correspondence & reprint requests to Dr. Gao: <email>xiang.gao@channing.harvard.edu</email></corresp><fn fn-type="other"><p><italic>Study funding:</italic> Supported by <funding-source>NIH/NINDS</funding-source> grant <award-id>R01 NS048517</award-id>, <funding-source>NIH</funding-source><award-id>R01 NS061858</award-id>, and <funding-source>NIH</funding-source><award-id>K24NS060991</award-id>. None of the sponsors participated in the design of this study or in the collection, analysis, or interpretation of the data.</p></fn></author-notes><pub-date pub-type="ppub"><day>10</day><month>4</month><year>2012</year></pub-date><pub-date pub-type="pmc-release"><day>10</day><month>4</month><year>2013</year></pub-date><pmc-comment> PMC Release delay is 12 months and 0 days and was based on the
<volume>78</volume><issue>15</issue><fpage>1138</fpage><lpage>1145</lpage><history><date date-type="received"><day>28</day><month>1</month><year>2011</year></date><date date-type="accepted"><day>13</day><month>9</month><year>2011</year></date></history><permissions><copyright-statement>Copyright © 2012 by AAN Enterprises, Inc.</copyright-statement><copyright-year>2012</copyright-year><copyright-holder>AAN Enterprises, Inc.</copyright-holder></permissions><self-uri xlink:title="pdf" xlink:type="simple" xlink:href="znl01512001138.pdf"></self-uri><abstract><sec><title>Objective:</title><p>To prospectively examine whether higher intakes of total flavonoids and their subclasses (flavanones, anthocyanins, flavan-3-ols, flavonols, flavones, and polymers) were associated with a lower risk of developing Parkinson disease (PD).</p></sec><sec><title>Methods:</title><p>In the current analysis, we included 49,281 men in the Health Professional Follow-up Study and 80,336 women from the Nurses' Health Study. Five major sources of flavonoid-rich foods (tea, berry fruits, apples, red wine, and orange/orange juice) were also examined. Flavonoid intake was assessed using an updated food composition database and a validated food frequency questionnaire.</p></sec><sec><title>Results:</title><p>We identified 805 participants (438 men and 367 women) who developed PD during 20–22 years of follow-up. In men, after adjusting for multiple confounders, participants in the highest quintile of total flavonoids had a 40%lower PD risk than those in the lowest quintile (hazard ratio [HR] = 0.60; 95% confidence interval 0.43, 0.83; <italic>p</italic> trend = 0.001). No significant relationship was observed in women (<italic>p</italic> trend = 0.62) or in pooled analyses (<italic>p</italic> trend = 0.23). In the pooled analyses for the subclasses, intakes of anthocyanins and a rich dietary source, berries, were significantly associated with a lower PD risk (HR comparing 2 extreme intake quintiles were 0.76 for anthocyanins and 0.77 for berries, respectively; <italic>p</italic> trend < 0.02 for both).</p></sec><sec><title>Conclusions:</title><p>Our findings suggest that intake of some flavonoids may reduce PD risk, particularly in men, but a protective effect of other constituents of plant foods cannot be excluded.</p></sec></abstract></article-meta></front></pmc></record>Pour manipuler ce document sous Unix (Dilib)
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