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Dietary factors in the etiology of Parkinson's disease.

Abstract

Parkinson's disease (PD) is the second most common neurodegenerative disorder. The majority of cases do not arise from purely genetic factors, implicating an important role of environmental factors in disease pathogenesis. Well-established environmental toxins important in PD include pesticides, herbicides, and heavy metals. However, many toxicants linked to PD and used in animal models are rarely encountered. In this context, other factors such as dietary components may represent daily exposures and have gained attention as disease modifiers. Several in vitro, in vivo, and human epidemiological studies have found a variety of dietary factors that modify PD risk. Here, we critically review findings on association between dietary factors, including vitamins, flavonoids, calorie intake, caffeine, alcohol, and metals consumed via food and fatty acids and PD. We have also discussed key data on heterocyclic amines that are produced in high-temperature cooked meat, which is a new emerging field in the assessment of dietary factors in neurological diseases. While more research is clearly needed, significant evidence exists that specific dietary factors can modify PD risk.

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  • Authors+Show Affiliations

    ,

    School of Health Sciences, Purdue University, 550 Stadium Mall Dr., West Lafayette, IN 47907, USA.

    School of Health Sciences, Purdue University, 550 Stadium Mall Dr., West Lafayette, IN 47907, USA.

    Source

    BioMed research international 2015: 2015 pg 672838

    MeSH

    Alcohols
    Animals
    Diet
    Disease Models, Animal
    Environmental Exposure
    Flavonoids
    Humans
    Metals, Heavy
    Mice
    Parkinson Disease
    Pesticides
    Vitamins

    Pub Type(s)

    Journal Article
    Research Support, N.I.H., Extramural
    Research Support, Non-U.S. Gov't
    Review

    Language

    eng

    PubMed ID

    25688361

    Citation

    TY - JOUR T1 - Dietary factors in the etiology of Parkinson's disease. AU - Agim,Zeynep S, AU - Cannon,Jason R, Y1 - 2015/01/20/ PY - 2014/5/9/received PY - 2014/11/7/revised PY - 2014/11/8/accepted PY - 2015/1/20/epublish PY - 2015/2/18/entrez PY - 2015/2/18/pubmed PY - 2015/10/16/medline SP - 672838 EP - 672838 JF - BioMed research international JO - Biomed Res Int VL - 2015 N2 - Parkinson's disease (PD) is the second most common neurodegenerative disorder. The majority of cases do not arise from purely genetic factors, implicating an important role of environmental factors in disease pathogenesis. Well-established environmental toxins important in PD include pesticides, herbicides, and heavy metals. However, many toxicants linked to PD and used in animal models are rarely encountered. In this context, other factors such as dietary components may represent daily exposures and have gained attention as disease modifiers. Several in vitro, in vivo, and human epidemiological studies have found a variety of dietary factors that modify PD risk. Here, we critically review findings on association between dietary factors, including vitamins, flavonoids, calorie intake, caffeine, alcohol, and metals consumed via food and fatty acids and PD. We have also discussed key data on heterocyclic amines that are produced in high-temperature cooked meat, which is a new emerging field in the assessment of dietary factors in neurological diseases. While more research is clearly needed, significant evidence exists that specific dietary factors can modify PD risk. SN - 2314-6141 UR - https://www.unboundmedicine.com/medline/citation/25688361/full_citation L2 - http://dx.doi.org/10.1155/2015/672838 ER -