Dietary fat intake and risk for Parkinson’s disease
Identifieur interne : 000417 ( Pmc/Corpus ); précédent : 000416; suivant : 000418Dietary fat intake and risk for Parkinson’s disease
Auteurs : Jing Dong ; John D. Beard ; David M. Umbach ; Yikyung Park ; Xuemei Huang ; Aaron Blair ; Freya Kamel ; Honglei ChenSource :
- Movement disorders : official journal of the Movement Disorder Society [ 0885-3185 ] ; 2014.
Abstract
Previous epidemiological studies have generated inconsistent results regarding the associations between dietary fat intakes and risk for Parkinson’s disease (PD). We therefore prospectively examined these associations in the NIH-AARP Diet and Health Study.
A 124-item food frequency questionnaire was administered at baseline in 1995–1996, and PD diagnosis was self-reported at the follow-up survey in 2004–2006. A total of 1,087 cases with a PD diagnosis between 2000 and 2006 and 299,617 controls were included in the analyses.
Overall, intakes of fats and other macronutrients were not associated with PD risk. However, we found a weak positive association between n-6 polyunsaturated fatty acids (PUFA) and the risk for PD. After adjusting for potential confounders, the odds ratio (OR) and 95% confidence interval (CI) between extreme quintiles of n-6 PUFA intake was 1.23 (95% CI=1.02–1.49,
Our study suggests that fat intake in general is not related to the risk for PD. The weak positive association between intake of n-6 PUFA and PD risk needs further investigation.
Url:
DOI: 10.1002/mds.26032
PubMed: 25186946
PubMed Central: 4216604
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