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Dietary antioxidants and other dietary factors in the etiology of Parkinson's disease.
Mov Disord. 1997 Mar; 12(2):190-6.MD

Abstract

It has been suggested that dietary antioxidants reduce Parkinson's disease (PD) risk by neutralizing free radicals, thus preventing injury to neurons in the substantia nigra. This case-control study examined the possible role of long-term dietary antioxidant intake in PD etiology. Cases (n = 57) were males 45-79 years old with at least two cardinal signs of PD and no evidence of other forms of parkinsonism or dementia. Age-matched friend controls (n = 50) were chosen from lists provided by the cases. Usual dietary intake 20 years ago, including vitamins E and C and carotenoids, was assessed by a 102-item food frequency questionnaire. Odds ratios and 95% confidence intervals were calculated using conditional logistic regression. Antioxidant intake, adjusted for age, education, smoking, rural living, and total energy intake, was not associated with reduced PD risk. Trends toward greater PD risk were associated with higher intakes of vitamin C and carotenoids, especially xanthophylls, reflecting higher intakes by PD cases of fruit and certain vegetables. Intakes of sweet foods, including fruit, were associated with higher PD risk, suggesting that the observed trends may be due to a preference for sweet foods. This study does not provide support for a protective effect of long-term dietary antioxidant intake on PD risk.

Authors+Show Affiliations

Department of Social and Preventive Medicine, State University of New York at Buffalo 14214, USA.No affiliation info availableNo affiliation info availableNo affiliation info availableNo affiliation info availableNo affiliation info available

Pub Type(s)

Journal Article

Language

eng

PubMed ID

9087977

Citation

Scheider, W L., et al. "Dietary Antioxidants and Other Dietary Factors in the Etiology of Parkinson's Disease." Movement Disorders : Official Journal of the Movement Disorder Society, vol. 12, no. 2, 1997, pp. 190-6.
Scheider WL, Hershey LA, Vena JE, et al. Dietary antioxidants and other dietary factors in the etiology of Parkinson's disease. Mov Disord. 1997;12(2):190-6.
Scheider, W. L., Hershey, L. A., Vena, J. E., Holmlund, T., Marshall, J. R., & Freudenheim, . (1997). Dietary antioxidants and other dietary factors in the etiology of Parkinson's disease. Movement Disorders : Official Journal of the Movement Disorder Society, 12(2), 190-6.
Scheider WL, et al. Dietary Antioxidants and Other Dietary Factors in the Etiology of Parkinson's Disease. Mov Disord. 1997;12(2):190-6. PubMed PMID: 9087977.
* Article titles in AMA citation format should be in sentence-case
TY - JOUR T1 - Dietary antioxidants and other dietary factors in the etiology of Parkinson's disease. AU - Scheider,W L, AU - Hershey,L A, AU - Vena,J E, AU - Holmlund,T, AU - Marshall,J R, AU - Freudenheim,, PY - 1997/3/1/pubmed PY - 1997/3/1/medline PY - 1997/3/1/entrez SP - 190 EP - 6 JF - Movement disorders : official journal of the Movement Disorder Society JO - Mov Disord VL - 12 IS - 2 N2 - It has been suggested that dietary antioxidants reduce Parkinson's disease (PD) risk by neutralizing free radicals, thus preventing injury to neurons in the substantia nigra. This case-control study examined the possible role of long-term dietary antioxidant intake in PD etiology. Cases (n = 57) were males 45-79 years old with at least two cardinal signs of PD and no evidence of other forms of parkinsonism or dementia. Age-matched friend controls (n = 50) were chosen from lists provided by the cases. Usual dietary intake 20 years ago, including vitamins E and C and carotenoids, was assessed by a 102-item food frequency questionnaire. Odds ratios and 95% confidence intervals were calculated using conditional logistic regression. Antioxidant intake, adjusted for age, education, smoking, rural living, and total energy intake, was not associated with reduced PD risk. Trends toward greater PD risk were associated with higher intakes of vitamin C and carotenoids, especially xanthophylls, reflecting higher intakes by PD cases of fruit and certain vegetables. Intakes of sweet foods, including fruit, were associated with higher PD risk, suggesting that the observed trends may be due to a preference for sweet foods. This study does not provide support for a protective effect of long-term dietary antioxidant intake on PD risk. SN - 0885-3185 UR - https://www.unboundmedicine.com/medline/citation/9087977/Dietary_antioxidants_and_other_dietary_factors_in_the_etiology_of_Parkinson's_disease_ L2 - https://doi.org/10.1002/mds.870120209 DB - PRIME DP - Unbound Medicine ER -