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Dietary factors in the etiology of Parkinson's disease.
Biomed Res Int 2015; 2015:672838BR

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.

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.

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

Agim, Zeynep S., and Jason R. Cannon. "Dietary Factors in the Etiology of Parkinson's Disease." BioMed Research International, vol. 2015, 2015, p. 672838.
Agim ZS, Cannon JR. Dietary factors in the etiology of Parkinson's disease. Biomed Res Int. 2015;2015:672838.
Agim, Z. S., & Cannon, J. R. (2015). Dietary factors in the etiology of Parkinson's disease. BioMed Research International, 2015, p. 672838. doi:10.1155/2015/672838.
Agim ZS, Cannon JR. Dietary Factors in the Etiology of Parkinson's Disease. Biomed Res Int. 2015;2015:672838. PubMed PMID: 25688361.
* Article titles in AMA citation format should be in sentence-case
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 - 2014/05/09/received PY - 2014/11/07/revised PY - 2014/11/08/accepted 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 - https://dx.doi.org/10.1155/2015/672838 DB - PRIME DP - Unbound Medicine ER -