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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.

Links

Authors+Show Affiliations

,

University of Washington School of Public Health and Community Medicine, Department of Epidemiology, Seattle 98195, USA.

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Source

MeSH

Adult
Aged
Aged, 80 and over
Animals
Case-Control Studies
Diet Records
Dietary Fats
Feeding Behavior
Female
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

* When formatting your citation, note that all book, journal, and database titles should be italicized* Article titles in AMA citation format should be in sentence-case
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 - https://medlineplus.gov/parkinsonsdisease.html DB - PRIME DP - Unbound Medicine ER -