Dietary cholesterol, fats and risk of Parkinson's disease in the Singapore Chinese Health Study
Tan LC, Methawasin K, Tan EK, Tan JH, Au WL, Yuan JM, Koh WP
Journal of neurology, neurosurgery, and psychiatry · 36 citations
Review labels
Neutral facts our review recorded about how this study was done. They describe method, never whether we like the result.
How it was studied
- Design
- Cohort study (indexed by PubMed)
- Studied in
- People
- Main outcome
- Clinical events such as disease or death
- Intake measured by
- Food frequency questionnaire
Who paid for it
- Funding
- Independent funding
- Government
- Ministry of Health -Singapore
- University or hospital
- National University of Singapore
- Government
- National Institutes of Health
- University or hospital
- Cancer Institute, University of Pittsburgh
- Government
- National Cancer Institute
- Government
- NCI NIH HHS
- Grants
- National Cancer Institute (R01 CA080205); National Cancer Institute (R01CA144034); National Cancer Institute (UM1 CA182876)
Based on 6 listed funder(s).
Publication
- Published
- 2015-02-10 · J Neurol Neurosurg Psychiatry · vol. 87 · issue 1 · pp. jnnp–2014
- Publisher
- BMJ
- Cited
- 41 citations · more than 89% of similar papers · 2.6× the field average
- References
- 42 works
- Access
- Open access (repository copy)
- Research areas
- Fatty Acid Research and Health · Parkinson's Disease Mechanisms and Treatments · Nutritional Studies and Diet
- Keywords
- Guideline, Judgement, Relevance (law), Alternative medicine, Variety (cybernetics), Interpretation (philosophy), Disease, Medicine, Evidence-based medicine, Psychology, Political science, Law, Pathology, Philosophy, Computer science
- MeSH
- humans, parkinson disease, dietary fats, cholesterol, dietary, fatty acids, fatty acids, monounsaturated, patient discharge, diet, medical record linkage, risk, cohort studies, follow-up studies, prospective studies, dose-response relationship, drug, aged, middle aged, diet records, singapore, china, female, male, surveys and questionnaires
7 authors
From SG, US
- Louis Tan · correspondingNational Neuroscience Institute
- Kulthida MethawasinNational Neuroscience Institute
- Eng‐King TanDuke-NUS Medical School; National Neuroscience Institute
- June H. TanNational University Health System
- Wing‐Lok AuDuke-NUS Medical School; National Neuroscience Institute
- Jian‐Min YuanUniversity of Pittsburgh; UPMC Hillman Cancer Center
Abstract
Background
Prospective studies on lipids and risk of Parkinson's disease (PD) in Asian populations are sparse. This study prospectively examined the associations between dietary cholesterol and major fatty acids, and risk of PD among the Chinese in Singapore.
Methods
This study used data from the Singapore Chinese Health Study, a population-based prospective cohort of 63 257 men and women aged 45-74 years in Singapore enrolled in 1993-1998. Dietary intakes of cholesterol and fatty acids were derived from a validated semiquantitative food frequency questionnaire and the Singapore Food Composition Table. Incident PD cases were identified either through follow-up interviews or record linkage analysis with hospital discharge and PD outpatient registries.
Results
After an average of 14.6 years, 218 men and 193 women in the cohort developed PD. Dietary cholesterol was associated with statistically significantly lower risk of PD in a dose-dependent manner among men after adjustment for established risk factors for PD and intakes of major fatty acids. Compared to the lowest quartile, HR (95% CI) for the highest quartile was 0.53 (95% CI 0.33 to 0.84) (P for trend=0.006). Among women, dietary monounsaturated fatty acid was inversely associated with PD risk (P for trend=0.033). Compared to the lowest quartile, HR for the highest quartile was 0.44 (95% CI 0.22 to 0.88). There was no statistically significant association between dietary saturated, n-3 and n-6 fatty acids and PD risk.
Conclusions
Higher intakes of cholesterol and monounsaturated fatty acids may reduce risk of PD in men and women, respectively.
Abstract via Europe PMC. Copyright remains with the authors or publisher.
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