Higher consumption of saturated fat and cholesterol associated with a lower risk of Parkinsons Disease

This study was published in Neurology 2005 Jun 28;64(12):2040-5

 

Study title and authors:

Dietary fatty acids and the risk of Parkinson disease: the Rotterdam study.

de Lau LM, Bornebroek M, Witteman JC, Hofman A, Koudstaal PJ, Breteler MM.

Department of Epidemiology and Biostatistics, Erasmus Medical Center, Rotterdam, The Netherlands.

 

This study can be accessed at: http://www.ncbi.nlm.nih.gov/pubmed/15985568

This study investigated the association of fat intake with the risk of Parkinson disease. The study lasted for six years and included 5,289 subjects, (aged 55 years and over), who were free of dementia and Parkinsons at the start of the study.

The study found:
(a) For every 13.2 grams daily increase in fat consumption there was a 31% decreased risk of Parkinsons Disease.
(b) For every 7.2 grams daily increase in saturated fat consumption there was a 18% decreased risk of Parkinsons Disease.
(c) For every 60 mg daily increase in cholesterol consumption there was a 19% decreased risk of Parkinsons Disease.

A higher consumption of saturated fat and cholesterol is associated with a lower risk of Parkinsons Disease.

High consumption of cholesterol and saturated fat is associated with a decreased risk of Parkinson's Disease

This study was published in Parkinsonism and Related Disorders 2009 Jan;15(1):47-52

Study title and authors:
Dietary fats, cholesterol and iron as risk factors for Parkinson's disease.

Powers KM, Smith-Weller T, Franklin GM, Longstreth WT Jr, Swanson PD, Checkoway H.
Department of Environmental and Occupational Health Sciences, University of Washington, Seattle, WA 98195-7234, USA.

This study can be accessed at: http://www.ncbi.nlm.nih.gov/pubmed/18424169

This study evaluated the risk between diet and Parkinson's Disease. The dietary habits of 420 patients with Parkinson's were compared with 560 control subjects.

The study found:
(a) Those who consumed the most cholesterol (more than 312 mg per day per 2000 calories) had a 25% reduced risk of Parkinson's compared to those who consumed the least cholesterol (less than 192 mg per day per 2000 calories).
(b)  Those who consumed the most saturated fat (more than 27.5 g per day per 2000 calories) had a 19% reduced risk of Parkinson's compared to those who consumed the least saturated fat (less than 19.9 g per day per 2000 calories).
(c) Those who consumed the most total fat (more than 77.9 g per day per 2000 calories) had an 11% reduced risk of Parkinson's compared to those who consumed the least total fat (less than 60.8 g per day per 2000 calories).
(d) Those who consumed the most polyunsaturated fat (more than 15.1 g per day per 2000 calories) had a 28% INCREASED risk of Parkinson's compared to those who consumed the least polyunsaturated fat (less than 9.8 g per day per 2000 calories).

A high consumption of cholesterol and saturated fat is associated with a decreased risk of Parkinson's Disease.