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 citas
Etiquetas de revisión
Cuestionario de frecuencia de consumoSin ajuste declarado por estilo de vidaDatos neutrales que nuestra revisión registró sobre cómo se hizo este estudio. Describen el método, nunca si nos gusta el resultado.
Cómo se estudió
- Diseño
- Estudio de cohortes (indexado por PubMed)
- Estudiado en
- Personas
- Resultado principal
- Eventos clínicos como enfermedad o muerte
- Consumo medido con
- Cuestionario de frecuencia de consumo
Quién lo pagó
- Financiación
- Financiación independiente
- Gobierno
- Ministry of Health -Singapore
- Universidad u hospital
- National University of Singapore
- Gobierno
- National Institutes of Health
- Universidad u hospital
- Cancer Institute, University of Pittsburgh
- Gobierno
- National Cancer Institute
- Gobierno
- NCI NIH HHS
- Subvenciones
- National Cancer Institute (R01 CA080205); National Cancer Institute (R01CA144034); National Cancer Institute (UM1 CA182876)
Según 6 financiadores declarados.
Publicación
- Publicado
- 2015-02-10 · J Neurol Neurosurg Psychiatry · vol. 87 · número 1 · págs. jnnp–2014
- Editorial
- BMJ
- Citado
- 41 citas · más que el 89% de estudios similares · 2.2× el promedio de su campo
- Referencias
- 42 trabajos
- Acceso
- Acceso abierto (copia en repositorio)
- Áreas de investigación
- Fatty Acid Research and Health · Parkinson's Disease Mechanisms and Treatments · Nutritional Studies and Diet
- Palabras clave
- 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 autores
- Louis Tan🇸🇬 · autor de correspondenciaNational Neuroscience Institute
- Kulthida Methawasin🇸🇬National Neuroscience Institute
- Eng‐King Tan🇸🇬Duke-NUS Medical School; National Neuroscience Institute
- June H. Tan🇸🇬National University Health System
- Wing‐Lok Au🇸🇬Duke-NUS Medical School; National Neuroscience Institute
- Jian‐Min Yuan🇺🇸University of Pittsburgh; UPMC Hillman Cancer Center
- Woon‐Puay Koh🇸🇬National University of Singapore; Duke-NUS Medical School; National University Health System
Resumen
El texto original del estudio, en el idioma en que se publicó.
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.
Resumen vía Europe PMC. Los derechos de autor siguen siendo de los autores o la editorial.
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