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Dietary factors in Parkinson's disease: the role of food groups and specific foods.

Abstract

PURPOSE

The association between self-reported past food intake and Parkinson's disease (PD) was investigated in a case-control study of men and women aged 40-89 years.

METHODS

Newly diagnosed idiopathic PD cases were ascertained from neurologists, and from outpatient and pharmacy computerized databases, at the Group Health Cooperative (GHC) clinics in the Puget Sound region of Washington state. Control subjects were chosen from the GHC patient roster and had no reported history of diagnosed neurodegenerative disease. Dietary data were obtained from structured questionnaires.

RESULTS

An increase in PD risk with increasing intake was noted for foods that contain animal fat and foods containing vitamin D. Intake of fruits, vegetables, meats, bread and cereals, or foods containing vitamins A, C, E, or iron was not significantly related to PD risk. Vitamin use, in general, was also not found to be related to PD risk, although a significant trend of increasing risk of PD was noted for intake of vitamin A supplements.

CONCLUSIONS

Although these data support previous findings of no association of past intake with most food groups and PD risk, they confirm an increased risk of PD associated with foods containing animal fat.

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    MeSH

    Adult
    Aged
    Aged, 80 and over
    Animals
    Case-Control Studies
    Diet Records
    Dietary Fats
    Female
    Food Habits
    Humans
    Male
    Middle Aged
    Parkinson Disease
    Risk Factors
    Vitamin A
    Vitamin D

    Pub Type(s)

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

    Language

    eng

    PubMed ID

    9918340

    Citation

    TY - JOUR T1 - Dietary factors in Parkinson's disease: the role of food groups and specific foods. AU - Anderson,C, AU - Checkoway,H, AU - Franklin,G M, AU - Beresford,S, AU - Smith-Weller,T, AU - Swanson,P D, PY - 1999/1/26/pubmed PY - 1999/1/26/medline PY - 1999/1/26/entrez SP - 21 EP - 7 JF - Movement disorders : official journal of the Movement Disorder Society JO - Mov. Disord. VL - 14 IS - 1 N2 - PURPOSE: The association between self-reported past food intake and Parkinson's disease (PD) was investigated in a case-control study of men and women aged 40-89 years. METHODS: Newly diagnosed idiopathic PD cases were ascertained from neurologists, and from outpatient and pharmacy computerized databases, at the Group Health Cooperative (GHC) clinics in the Puget Sound region of Washington state. Control subjects were chosen from the GHC patient roster and had no reported history of diagnosed neurodegenerative disease. Dietary data were obtained from structured questionnaires. RESULTS: An increase in PD risk with increasing intake was noted for foods that contain animal fat and foods containing vitamin D. Intake of fruits, vegetables, meats, bread and cereals, or foods containing vitamins A, C, E, or iron was not significantly related to PD risk. Vitamin use, in general, was also not found to be related to PD risk, although a significant trend of increasing risk of PD was noted for intake of vitamin A supplements. CONCLUSIONS: Although these data support previous findings of no association of past intake with most food groups and PD risk, they confirm an increased risk of PD associated with foods containing animal fat. SN - 0885-3185 UR - https://www.unboundmedicine.com/medline/citation/9918340/full_citation L2 - http://www.scholaruniverse.com/ncbi-linkout?id=9918340 ER -