Research: ANDERSON and colleagues,

Listed in Issue 42

Abstract

ANDERSON and colleagues, University of Washington School of Public Health and Community Medicine, Department of Epidemiology, Seattle 98195 USA write that the association between self-reported past food intake and Parkinsons disease (PD) was investigated.

Background

Methodology

The authors conducted a case-control study of men and women aged 40-89 years. Newly diagnosed idiopathic PD cases were recruited from neurologists, from outpatient and pharmacy computerised databases in the Puget Sound region of Washington state. Control subjects had no reported history of diagnosed neurodegenerative disease. Dietary data were obtained from structured questionnaires.

Results

There was an increase in PD risk with increased intake of foods containing animal fat and foods containing vitamin D. Consumption of fruits, vegetables, meats, bread and cereals, or foods containing vitamins A, C, E and iron was not significantly related to PD risk. Vitamin use in general was also not found to be related to PD risk; however a significant trend of increasing risk of PD was found for intake of vitamin A supplements.

Conclusion

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

References

Anderson C et al. Dietary factors in Parkinsons disease: the role of food groups and specific foods. Mov Disord 14(1): 21-7. Jan 1999.

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