Abstract
The present case-control study examined the relationship between dietary intake of individual fatty acids and the risk of Parkinson's disease (PD) in Japan. Included were 249 cases within 6 years of onset of PD. Controls were 368 inpatients and outpatients without a neurodegenerative disease. Information on dietary factors was collected using a validated self-administered diet history questionnaire. Compared with arachidonic acid intake in the first quartile, consumption of that in the fourth quartile was significantly related to an increased risk of PD: the adjusted odds ratio between extreme quartiles was 2.09 (95% confidence interval: 1.21-3.64, P for trend = 0.008). Cholesterol intake was also significantly positively associated with the risk of PD: the adjusted odds ratio between extreme quartiles was 1.78 (95% confidence interval: 1.04-3.05, P for trend = 0.01). Consumption of total fat, saturated fatty acids, monounsaturated fatty acids, n-3 polyunsaturated fatty acids, α-linolenic acid, eicosapentaenoic acid, docosahexaenoic acid, n-6 polyunsaturated fatty acids, and linoleic acid and the ratio of n-3 to n-6 polyunsaturated fatty acid intake were not associated with PD. Higher consumption of arachidonic acid and cholesterol may be related to an increased risk of PD.
| Original language | English |
|---|---|
| Pages (from-to) | 117-122 |
| Number of pages | 6 |
| Journal | Journal of the Neurological Sciences |
| Volume | 288 |
| Issue number | 1-2 |
| DOIs | |
| Publication status | Published - Jan 15 2010 |
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All Science Journal Classification (ASJC) codes
- Neurology
- Clinical Neurology
Cite this
Dietary fat intake and risk of Parkinson's disease : A case-control study in Japan. / Miyake, Yoshihiro; Sasaki, Satoshi; Tanaka, Keiko; Fukushima, Wakaba; Kiyohara, Chikako; Tsuboi, Yoshio; Yamada, Tatsuo; Oeda, Tomoko; Miki, Takami; Kawamura, Nobutoshi; Sakae, Nobutaka; Fukuyama, Hidenao; Hirota, Yoshio; Nagai, Masaki.
In: Journal of the Neurological Sciences, Vol. 288, No. 1-2, 15.01.2010, p. 117-122.Research output: Contribution to journal › Article
}
TY - JOUR
T1 - Dietary fat intake and risk of Parkinson's disease
T2 - A case-control study in Japan
AU - Miyake, Yoshihiro
AU - Sasaki, Satoshi
AU - Tanaka, Keiko
AU - Fukushima, Wakaba
AU - Kiyohara, Chikako
AU - Tsuboi, Yoshio
AU - Yamada, Tatsuo
AU - Oeda, Tomoko
AU - Miki, Takami
AU - Kawamura, Nobutoshi
AU - Sakae, Nobutaka
AU - Fukuyama, Hidenao
AU - Hirota, Yoshio
AU - Nagai, Masaki
PY - 2010/1/15
Y1 - 2010/1/15
N2 - The present case-control study examined the relationship between dietary intake of individual fatty acids and the risk of Parkinson's disease (PD) in Japan. Included were 249 cases within 6 years of onset of PD. Controls were 368 inpatients and outpatients without a neurodegenerative disease. Information on dietary factors was collected using a validated self-administered diet history questionnaire. Compared with arachidonic acid intake in the first quartile, consumption of that in the fourth quartile was significantly related to an increased risk of PD: the adjusted odds ratio between extreme quartiles was 2.09 (95% confidence interval: 1.21-3.64, P for trend = 0.008). Cholesterol intake was also significantly positively associated with the risk of PD: the adjusted odds ratio between extreme quartiles was 1.78 (95% confidence interval: 1.04-3.05, P for trend = 0.01). Consumption of total fat, saturated fatty acids, monounsaturated fatty acids, n-3 polyunsaturated fatty acids, α-linolenic acid, eicosapentaenoic acid, docosahexaenoic acid, n-6 polyunsaturated fatty acids, and linoleic acid and the ratio of n-3 to n-6 polyunsaturated fatty acid intake were not associated with PD. Higher consumption of arachidonic acid and cholesterol may be related to an increased risk of PD.
AB - The present case-control study examined the relationship between dietary intake of individual fatty acids and the risk of Parkinson's disease (PD) in Japan. Included were 249 cases within 6 years of onset of PD. Controls were 368 inpatients and outpatients without a neurodegenerative disease. Information on dietary factors was collected using a validated self-administered diet history questionnaire. Compared with arachidonic acid intake in the first quartile, consumption of that in the fourth quartile was significantly related to an increased risk of PD: the adjusted odds ratio between extreme quartiles was 2.09 (95% confidence interval: 1.21-3.64, P for trend = 0.008). Cholesterol intake was also significantly positively associated with the risk of PD: the adjusted odds ratio between extreme quartiles was 1.78 (95% confidence interval: 1.04-3.05, P for trend = 0.01). Consumption of total fat, saturated fatty acids, monounsaturated fatty acids, n-3 polyunsaturated fatty acids, α-linolenic acid, eicosapentaenoic acid, docosahexaenoic acid, n-6 polyunsaturated fatty acids, and linoleic acid and the ratio of n-3 to n-6 polyunsaturated fatty acid intake were not associated with PD. Higher consumption of arachidonic acid and cholesterol may be related to an increased risk of PD.
UR - http://www.scopus.com/inward/record.url?scp=70949097459&partnerID=8YFLogxK
UR - http://www.scopus.com/inward/citedby.url?scp=70949097459&partnerID=8YFLogxK
U2 - 10.1016/j.jns.2009.09.021
DO - 10.1016/j.jns.2009.09.021
M3 - Article
C2 - 19819467
AN - SCOPUS:70949097459
VL - 288
SP - 117
EP - 122
JO - Journal of the Neurological Sciences
JF - Journal of the Neurological Sciences
SN - 0022-510X
IS - 1-2
ER -