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Habitual intake of dietary flavonoids and risk of Parkinson disease.
Neurology. 2012 Apr 10; 78(15):1138-45.Neur

Abstract

OBJECTIVE

To prospectively examine whether higher intakes of total flavonoids and their subclasses (flavanones, anthocyanins, flavan-3-ols, flavonols, flavones, and polymers) were associated with a lower risk of developing Parkinson disease (PD).

METHODS

In the current analysis, we included 49,281 men in the Health Professional Follow-up Study and 80,336 women from the Nurses' Health Study. Five major sources of flavonoid-rich foods (tea, berry fruits, apples, red wine, and orange/orange juice) were also examined. Flavonoid intake was assessed using an updated food composition database and a validated food frequency questionnaire.

RESULTS

We identified 805 participants (438 men and 367 women) who developed PD during 20-22 years of follow-up. In men, after adjusting for multiple confounders, participants in the highest quintile of total flavonoids had a 40%lower PD risk than those in the lowest quintile (hazard ratio [HR] = 0.60; 95% confidence interval 0.43, 0.83; p trend = 0.001). No significant relationship was observed in women (p trend = 0.62) or in pooled analyses (p trend = 0.23). In the pooled analyses for the subclasses, intakes of anthocyanins and a rich dietary source, berries, were significantly associated with a lower PD risk (HR comparing 2 extreme intake quintiles were 0.76 for anthocyanins and 0.77 for berries, respectively; p trend < 0.02 for both).

CONCLUSIONS

Our findings suggest that intake of some flavonoids may reduce PD risk, particularly in men, but a protective effect of other constituents of plant foods cannot be excluded.

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Authors+Show Affiliations

Gao X
Channing Laboratory, Department of Medicine, Brigham and Women’s Hospital, and Harvard Medical School,Boston, MA, USA. xiang.gao@channing.harvard.edu
Cassidy A
No affiliation info available
Schwarzschild MA
No affiliation info available
Rimm EB
No affiliation info available
Ascherio A
No affiliation info available

MeSH

AdultAgedAnthocyaninsBeveragesCitrus sinensisConfounding Factors, EpidemiologicFeeding BehaviorFemaleFlavanonesFlavonesFlavonoidsFlavonolsFollow-Up StudiesFruitHealth PersonnelHumansIncidenceMaleMalusMiddle AgedOdds RatioParkinson DiseaseProspective StudiesRisk AssessmentSurveys and QuestionnairesTeaWine

Pub Type(s)

Journal Article
Research Support, N.I.H., Extramural

Language

eng

PubMed ID

22491871

Citation

Gao, X, et al. "Habitual Intake of Dietary Flavonoids and Risk of Parkinson Disease." Neurology, vol. 78, no. 15, 2012, pp. 1138-45.
Gao X, Cassidy A, Schwarzschild MA, et al. Habitual intake of dietary flavonoids and risk of Parkinson disease. Neurology. 2012;78(15):1138-45.
Gao, X., Cassidy, A., Schwarzschild, M. A., Rimm, E. B., & Ascherio, A. (2012). Habitual intake of dietary flavonoids and risk of Parkinson disease. Neurology, 78(15), 1138-45. https://doi.org/10.1212/WNL.0b013e31824f7fc4
Gao X, et al. Habitual Intake of Dietary Flavonoids and Risk of Parkinson Disease. Neurology. 2012 Apr 10;78(15):1138-45. PubMed PMID: 22491871.
* Article titles in AMA citation format should be in sentence-case
TY - JOUR T1 - Habitual intake of dietary flavonoids and risk of Parkinson disease. AU - Gao,X, AU - Cassidy,A, AU - Schwarzschild,M A, AU - Rimm,E B, AU - Ascherio,A, Y1 - 2012/04/04/ PY - 2012/4/12/entrez PY - 2012/4/12/pubmed PY - 2012/6/2/medline SP - 1138 EP - 45 JF - Neurology JO - Neurology VL - 78 IS - 15 N2 - OBJECTIVE: To prospectively examine whether higher intakes of total flavonoids and their subclasses (flavanones, anthocyanins, flavan-3-ols, flavonols, flavones, and polymers) were associated with a lower risk of developing Parkinson disease (PD). METHODS: In the current analysis, we included 49,281 men in the Health Professional Follow-up Study and 80,336 women from the Nurses' Health Study. Five major sources of flavonoid-rich foods (tea, berry fruits, apples, red wine, and orange/orange juice) were also examined. Flavonoid intake was assessed using an updated food composition database and a validated food frequency questionnaire. RESULTS: We identified 805 participants (438 men and 367 women) who developed PD during 20-22 years of follow-up. In men, after adjusting for multiple confounders, participants in the highest quintile of total flavonoids had a 40%lower PD risk than those in the lowest quintile (hazard ratio [HR] = 0.60; 95% confidence interval 0.43, 0.83; p trend = 0.001). No significant relationship was observed in women (p trend = 0.62) or in pooled analyses (p trend = 0.23). In the pooled analyses for the subclasses, intakes of anthocyanins and a rich dietary source, berries, were significantly associated with a lower PD risk (HR comparing 2 extreme intake quintiles were 0.76 for anthocyanins and 0.77 for berries, respectively; p trend < 0.02 for both). CONCLUSIONS: Our findings suggest that intake of some flavonoids may reduce PD risk, particularly in men, but a protective effect of other constituents of plant foods cannot be excluded. SN - 1526-632X UR - https://www.unboundmedicine.com/medline/citation/22491871/full_citation L2 - http://www.neurology.org/cgi/pmidlookup?view=long&amp;pmid=22491871 DB - PRIME DP - Unbound Medicine ER -