Dietary intake of antioxidant vitamins and risk of Parkinson's disease: a case-control study in Japan
Dietary intake of antioxidant vitamins and risk of Parkinson's disease: a case-control study in Japan
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DOI：
10.1111/j.1468-1331.2010.03088.x
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发表时间：
2011-01-01
影响因子：
5.1
通讯作者：
Nagai, M.
中科院分区：
文献类型：
--
作者：
Miyake, Y.;Fukushima, W.;Nagai, M.
背景：抗氧化维生素被认为可以通过中和活性氧的作用来保护细胞免受氧化损伤。然而，关于抗氧化维生素摄入量和帕金森病（PD）之间的关联的流行病学证据是有限的和不一致的。我们调查了饮食摄入量的选择抗氧化维生素，蔬菜和水果和PD在日本的风险之间的关系，使用数据从多中心医院为基础的病例对照研究。方法：包括249例患者在6年内发病的PD。对照组为368例无神经退行性疾病的住院和门诊患者。饮食因素的信息收集使用一个有效的自我管理的饮食史问卷。对性别、年龄、居住地区、吸烟包年数、受教育年限、体重指数、胆固醇、酒精、总乳制品和咖啡的膳食摄入量以及膳食血糖指数进行了调整。结果：在调整了研究中的混杂因素后，维生素E和β-胡萝卜素的摄入量增加与PD风险降低显著相关：最高四分位数的调整比值比为0.45（95%置信区间[CI]：0.25-0.79，趋势P = 0.009）和0.56（95% CI：0.33-0.97，趋势P = 0.03）。按性别分层，这种反向关联仅在女性中显著。维生素C、α-胡萝卜素、隐黄质、绿色和黄色蔬菜、其他蔬菜或水果的摄入量与PD的风险之间没有实质性关系。结论：较高的维生素E和β-胡萝卜素摄入量可能与PD风险降低有关。
Background:Antioxidant vitamins are expected to protect cells from oxidative damage by neutralizing the effects of reactive oxygen species. However, epidemiological evidence regarding the associations between antioxidant vitamin intake and Parkinson's disease (PD) is limited and inconsistent. We investigated the relationship between dietary intake of selected antioxidant vitamins, vegetables and fruit and the risk of PD in Japan using data from a multicenter hospital-based case-control study.Methods:Included were 249 patients within 6 years of onset of PD. Controls were 368 inpatients and outpatients without a neurodegenerative disease. Information on dietary factors was collected using a validated self-administered diet history questionnaire. Adjustment was made for sex, age, region of residence, pack-years of smoking, years of education, body mass index, dietary intake of cholesterol, alcohol, total dairy products, and coffee and the dietary glycemic index.Results:Higher consumption of vitamin E and beta-carotene was significantly associated with a reduced risk of PD after adjustment for confounders under study: the adjusted odds ratio in the highest quartile was 0.45 (95% confidence interval [CI]: 0.25-0.79, P for trend = 0.009) for vitamin E and 0.56 (95% CI: 0.33-0.97, P for trend = 0.03) for beta-carotene. Stratified by sex, such inverse associations were significant only in women. No material relationships were shown between intake of vitamin C, alpha-carotene, cryptoxanthin, green and yellow vegetables, other vegetables, or fruit and the risk of PD.Conclusions:Higher intake of vitamin E and beta-carotene may be associated with a decreased risk of PD.