Dietary lipids and antioxidants in Parkinson's disease: A population-based, case-control study

Authors

  • Giancarlo Logroscino MD, MS,

    1. Gertrude H. Sergievsky Center, New York
    2. Department of Neurology, College of Physicians and Surgeons, New York
    3. Division of Epidemiology, School of Public Healrh at Columbia University, New York, New York
    4. Divisione di Neurologia, Ospedale Miulli Acquaviva (Bari), Italy
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  • Karen Marder MD, MPH,

    1. Gertrude H. Sergievsky Center, New York
    2. Department of Neurology, College of Physicians and Surgeons, New York
    3. Center for Alzheimer's Disease Research in the City of New York, New York
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  • Lucien Cote MD,

    1. Department of Neurology, College of Physicians and Surgeons, New York
    2. Center for Alzheimer's Disease Research in the City of New York, New York
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  • Ming-Xin Tang PhD,

    1. Gertrude H. Sergievsky Center, New York
    2. Department of Neurology, College of Physicians and Surgeons, New York
    3. Center for Alzheimer's Disease Research in the City of New York, New York
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  • Steven Shea MD,

    1. Department of Medicine, College of Physicians and Surgeons, New York
    2. Division of Epidemiology, School of Public Healrh at Columbia University, New York, New York
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  • Dr. Richard Mayeux MD, MS

    Corresponding author
    1. Gertrude H. Sergievsky Center, New York
    2. Department of Neurology, College of Physicians and Surgeons, New York
    3. Department of Psychiatry, College of Physicians and Surgeons, New York
    4. Center for Alzheimer's Disease Research in the City of New York, New York
    5. Division of Epidemiology, School of Public Healrh at Columbia University, New York, New York
    • Gertrude H. Sergievsky Center, 630 West 168th Street, New York, NY 10032
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Abstract

Oxidative stress plays an important role in the pathogenesis of Parkinson's disease (PD). In a population-based, case-control study we examined whether dietary intake of antioxidants and other oxidative compounds was associated with PD. Dietary intake was assessed by a semiquantitative food-frequency questionnaire in 110 PD case patients and 287 control subjects. A higher caloric intake was observed in patients with PD and did not vary with increasing duration of symptoms. Energy-adjusted fat intake was significantly higher among patients with PD than control subjects (p for trend = 0.007). Intake of protein (p for trend = 0.17) and carbohydrates (p for trend = 0.46) did not differ in patients and control subjects. Analyses of the primary sources of fat indicated that increasing intake of animal fats was strongly related to PD (odds ratio, 5.3; 95% confidence interval, 1.8–15.5; p for trend = 0.001). No significant differences were observed for intake of vitamins with antioxidant activity. An increase in the consumption of animal fats among patients with PD is consistent with the hypothesis that oxidative stress and lipid peroxidation are important in the pathogenesis of this disease. No effect of vitamins with antioxidant activity, either from food or supplements, was observed.

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