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

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 were 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.

Authors+Show Affiliations

,

Gertrude H. Sergievsky Center, New York, NY 10032, USA.

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Source

Annals of neurology 39:1 1996 Jan pg 89-94

MeSH

Aged
Aged, 80 and over
Antioxidants
Ascorbic Acid
Case-Control Studies
Diet Surveys
Dietary Carbohydrates
Dietary Fats
Dietary Proteins
Energy Intake
Female
Humans
Lipid Peroxidation
Male
Odds Ratio
Parkinson Disease
Vitamin A
Vitamin E
Vitamins

Pub Type(s)

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

Language

eng

PubMed ID

8572672

Citation

TY - JOUR T1 - Dietary lipids and antioxidants in Parkinson's disease: a population-based, case-control study. AU - Logroscino,G, AU - Marder,K, AU - Cote,L, AU - Tang,M X, AU - Shea,S, AU - Mayeux,R, PY - 1996/1/1/pubmed PY - 1996/1/1/medline PY - 1996/1/1/entrez SP - 89 EP - 94 JF - Annals of neurology JO - Ann. Neurol. VL - 39 IS - 1 N2 - 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 were 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. SN - 0364-5134 UR - https://www.unboundmedicine.com/medline/citation/8572672/full_citation L2 - http://www.scholaruniverse.com/ncbi-linkout?id=8572672 ER -