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
N1 - Funding Information:
This study was supported by Health and Labour Sciences Research Grants, Research on Intractable Diseases, Research Committee on Epidemiology of Intractable Diseases from the Ministry of Health, Labour, and Welfare, Japan.
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.
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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 -