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Dietary fatty acids and the risk of Parkinson disease: the Rotterdam study.
Neurology. 2005 Jun 28; 64(12):2040-5.Neur

Abstract

BACKGROUND

Unsaturated fatty acids are important constituents of neuronal cell membranes and have neuroprotective, antioxidant, and anti-inflammatory properties.

OBJECTIVE

To determine if a high intake of unsaturated fatty acids might be associated with a lower risk of Parkinson disease (PD).

METHODS

In the Rotterdam Study, a prospective population-based cohort study of people ages > or =55, the association between intake of unsaturated fatty acids and the risk of incident PD was evaluated among 5,289 subjects who were free of dementia and parkinsonism and underwent complete dietary assessment at baseline. PD was assessed through repeated in-person examination, and the cohort was continuously monitored by computer linkage to medical records. The data were analyzed using Cox proportional hazards regression models.

RESULTS

After a mean follow-up of 6.0 years, 51 participants with incident PD were identified. Intakes of total fat, monounsaturated fatty acids (MUFAs), and polyunsaturated fatty acids (PUFAs) were significantly associated with a lower risk of PD, with an adjusted hazard ratio per SD increase of energy-adjusted intake of 0.69 (95% CI 0.52 to 0.91) for total fat, of 0.68 (95% CI 0.50 to 0.94) for MUFAs, and 0.66 (95% CI 0.46 to 0.96) for PUFAs. No associations were found for dietary saturated fat, cholesterol, or trans-fat.

CONCLUSION

These findings suggest that high intake of unsaturated fatty acids might protect against Parkinson disease.

Authors+Show Affiliations

Department of Epidemiology and Biostatistics, Erasmus Medical Center, Rotterdam, The Netherlands.No affiliation info availableNo affiliation info availableNo affiliation info availableNo affiliation info availableNo affiliation info available

Pub Type(s)

Journal Article
Research Support, Non-U.S. Gov't

Language

eng

PubMed ID

15985568

Citation

de Lau, L M L., et al. "Dietary Fatty Acids and the Risk of Parkinson Disease: the Rotterdam Study." Neurology, vol. 64, no. 12, 2005, pp. 2040-5.
de Lau LM, Bornebroek M, Witteman JC, et al. Dietary fatty acids and the risk of Parkinson disease: the Rotterdam study. Neurology. 2005;64(12):2040-5.
de Lau, L. M., Bornebroek, M., Witteman, J. C., Hofman, A., Koudstaal, P. J., & Breteler, M. M. (2005). Dietary fatty acids and the risk of Parkinson disease: the Rotterdam study. Neurology, 64(12), 2040-5.
de Lau LM, et al. Dietary Fatty Acids and the Risk of Parkinson Disease: the Rotterdam Study. Neurology. 2005 Jun 28;64(12):2040-5. PubMed PMID: 15985568.
* Article titles in AMA citation format should be in sentence-case
TY - JOUR T1 - Dietary fatty acids and the risk of Parkinson disease: the Rotterdam study. AU - de Lau,L M L, AU - Bornebroek,M, AU - Witteman,J C M, AU - Hofman,A, AU - Koudstaal,P J, AU - Breteler,M M B, PY - 2005/6/30/pubmed PY - 2006/1/27/medline PY - 2005/6/30/entrez SP - 2040 EP - 5 JF - Neurology JO - Neurology VL - 64 IS - 12 N2 - BACKGROUND: Unsaturated fatty acids are important constituents of neuronal cell membranes and have neuroprotective, antioxidant, and anti-inflammatory properties. OBJECTIVE: To determine if a high intake of unsaturated fatty acids might be associated with a lower risk of Parkinson disease (PD). METHODS: In the Rotterdam Study, a prospective population-based cohort study of people ages > or =55, the association between intake of unsaturated fatty acids and the risk of incident PD was evaluated among 5,289 subjects who were free of dementia and parkinsonism and underwent complete dietary assessment at baseline. PD was assessed through repeated in-person examination, and the cohort was continuously monitored by computer linkage to medical records. The data were analyzed using Cox proportional hazards regression models. RESULTS: After a mean follow-up of 6.0 years, 51 participants with incident PD were identified. Intakes of total fat, monounsaturated fatty acids (MUFAs), and polyunsaturated fatty acids (PUFAs) were significantly associated with a lower risk of PD, with an adjusted hazard ratio per SD increase of energy-adjusted intake of 0.69 (95% CI 0.52 to 0.91) for total fat, of 0.68 (95% CI 0.50 to 0.94) for MUFAs, and 0.66 (95% CI 0.46 to 0.96) for PUFAs. No associations were found for dietary saturated fat, cholesterol, or trans-fat. CONCLUSION: These findings suggest that high intake of unsaturated fatty acids might protect against Parkinson disease. SN - 1526-632X UR - https://www.unboundmedicine.com/medline/citation/15985568/Dietary_fatty_acids_and_the_risk_of_Parkinson_disease:_the_Rotterdam_study_ L2 - http://www.neurology.org/cgi/pmidlookup?view=long&pmid=15985568 DB - PRIME DP - Unbound Medicine ER -