Habitual intake of dietary flavonoids and risk of Parkinson disease
Habitual intake of dietary flavonoids and risk of Parkinson disease
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DOI：
10.1212/wnl.0b013e31824f7fc4
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发表时间：
2012-04-01
期刊：
影响因子：
9.9
通讯作者：
Ascherio, A.
中科院分区：
文献类型：
--
作者：
Gao, X.;Cassidy, A.;Ascherio, A.
目的：为了前瞻性地研究是否较高的总黄酮及其亚类（黄烷酮，花青素，黄烷-3-醇，黄酮醇，黄酮，和聚合物）的摄入量与发展帕金森病（PD）的风险较低相关方法：在目前的分析中，我们包括49,281名男性的健康专业随访研究和80,336名女性的护士健康研究。五个主要来源的类黄酮丰富的食物（茶，浆果，苹果，红葡萄酒，和橙子/橙子汁）也进行了检查。使用更新的食物成分数据库和验证的食物频率questionnaire.Results：我们确定了805名参与者（438名男性和367名女性）谁开发PD在20-22年的随访。在男性中，调整多个混杂因素后，总黄酮含量最高的五分之一参与者的PD风险比最低的五分之一参与者低40%（风险比[HR] = 0.60; 95%置信区间0.43，0.83; p趋势= 0.001）。在女性（p趋势= 0.62）或汇总分析（p趋势= 0.23）中未观察到显著相关性。在亚类的汇总分析中，花青素和丰富的饮食来源浆果的摄入量与较低的PD风险显著相关（花青素和浆果的两个极端摄入量五分位数的HR比较分别为0.76和0.77;两者的p趋势< 0.02）。我们的研究结果表明，摄入一些类黄酮可能会降低PD风险，特别是在男性中，但不能排除植物性食物的其他成分的保护作用。神经病学（R）2012;78：1138-1145
Objective: To prospectively examine whether higher intakes of total flavonoids and their subclasses (flavanones, anthocyanins, flavan-3-ols, flavonols, flavones, and polymers) were associated with a lower risk of developing Parkinson disease (PD).Methods: In the current analysis, we included 49,281 men in the Health Professional Follow-up Study and 80,336 women from the Nurses' Health Study. Five major sources of flavonoid-rich foods (tea, berry fruits, apples, red wine, and orange/orange juice) were also examined. Flavonoid intake was assessed using an updated food composition database and a validated food frequency questionnaire.Results: We identified 805 participants (438 men and 367 women) who developed PD during 20-22 years of follow-up. In men, after adjusting for multiple confounders, participants in the highest quintile of total flavonoids had a 40% lower PD risk than those in the lowest quintile (hazard ratio [HR] = 0.60; 95% confidence interval 0.43, 0.83; p trend = 0.001). No significant relationship was observed in women (p trend = 0.62) or in pooled analyses (p trend = 0.23). In the pooled analyses for the subclasses, intakes of anthocyanins and a rich dietary source, berries, were significantly associated with a lower PD risk (HR comparing 2 extreme intake quintiles were 0.76 for anthocyanins and 0.77 for berries, respectively; p trend < 0.02 for both).Conclusions: Our findings suggest that intake of some flavonoids may reduce PD risk, particularly in men, but a protective effect of other constituents of plant foods cannot be excluded. Neurology (R) 2012;78:1138-1145