Adult nutrient intake as a risk factor for Parkinson's disease
Adult nutrient intake as a risk factor for Parkinson's disease
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DOI：
10.1093/ije/28.6.1102
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发表时间：
1999-12-01
影响因子：
7.7
通讯作者：
Peterson, EL
中科院分区：
文献类型：
--
作者：
Johnson, CC;Gorell, JM;Peterson, EL
背景 这项基于人群的病例对照研究评估了底特律大都市年龄大于或等于 50 岁人群的营养摄入作为帕金森病 (PD) 危险因素的情况。方法 病例 (n = 126) 于 1991 年至 1995 年间诊断并经神经科医生证实。对照组 (n = 432) 的性别、年龄 (+/-5 岁) 和种族进行频率匹配。使用标准化食物频率调查问卷，受试者报告他们在过去一年中吃过的食物。 结果 估计 PD 与处于最高与最低摄入四分位的风险之间的关联，总脂肪（OR 1.94，95% 置信区间 [CI]：1.05-3.58）、胆固醇（OR 2.11，95% CI：1.14-3.90）、叶黄素的比值比升高 （OR 2.52，95% CI：1.32-4.84）和铁（OR 1.88，95% CI：1.05-3.38）。 结论 这些结果表明 PD 与高摄入总脂肪、饱和脂肪、胆固醇、叶黄素和铁有关。
Background This population-based case-control study evaluated nutrient intake as a risk factor for Parkinson's disease (PD) among people aged greater than or equal to 50 years in metropolitan Detroit.Methods Cases (n = 126) were diagnosed between 1991 and 1995 and neurologist-confirmed. Controls (n = 432) were frequency-matched for sex, age (+/-5 years) and race. Using a standardized food frequency questionnaire, subjects reported the foods they ate within the past year.Results Estimating the association between PD and risk of being in the highest versus the lowest intake quartile, there were elevated odds ratios for total fat (OR 1.94, 95% confidence interval [CI] : 1.05-3.58), cholesterol (OR 2.11, 95% CI : 1.14-3.90), lutein (OR 2.52, 95% CI : 1.32-4.84) and iron (OR 1.88, 95% CI : 1.05-3.38).Conclusions These results suggest an association of PD with high intake of total fat, saturated fats, cholesterol, lutein and iron.