Background

Following progressive aging of the population worldwide, the prevalence of Parkinson disease is expected to increase in the next decades. Primary prevention of the disease is hampered by limited knowledge of preventable causes. Recent evidence regarding diet and Parkinson disease is inconsistent and suggests that dietary habits such as fat intake may have a role in the etiology.

Objective

To investigate the association between intake of total and specific types of fat with the incidence of Parkinson disease.

Methods

Participants from the Swedish National March Cohort were prospectively followed-up from 1997 to 2016. Dietary intake was assessed at baseline using a validated food frequency questionnaire. Food items intake was used to estimate fat intake, i.e. the exposure variable, using the Swedish Food Composition Database. Total, saturated, monounsaturated and polyunsaturated fat intake were categorized into quartiles. Parkinson disease incidence was ascertained through linkages to Swedish population-based registers. Cox proportional hazards regression models were used to estimate hazard ratios (HR) with 95% confidence intervals (CI) of the association between fat intake from total or specific types of fats and the incidence of Parkinson disease. The lowest intake category was used as reference. Isocaloric substitution models were also fitted to investigate substitution effects by replacing energy from fat intake with other macronutrients or specific types of fat.

Results

41,597 participants were followed up for an average of 17.6 years. Among them, 465 developed Parkinson disease. After adjusting for potential confounders, the highest quartile of saturated fat intake was associated with a 41% increased risk of Parkinson disease compared to the lowest quartile (HR Q4 vs. Q1: 1.41; 95% CI: 1.04–1.90; p for trend: 0.03). Total, monounsaturated or polyunsaturated fat intake were not significantly associated with Parkinson disease. The isocaloric substitution models did not show any effect.

Conclusions

We found that a higher consumption of large amounts of saturated fat might be associated with an increased risk of Parkinson disease. A diet low in saturated fat might be beneficial for disease prevention.

中文翻译：

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膳食脂肪摄入量和帕金森病风险：瑞典国家三月队列研究结果

背景

随着全球人口的逐渐老龄化，帕金森病的患病率预计将在未来几十年内增加。由于对可预防原因的了解有限，该疾病的初级预防受到了阻碍。最近关于饮食和帕金森病的证据不一致，表明饮食习惯如脂肪摄入可能在病因中起作用。

客观的

调查总脂肪和特定类型脂肪的摄入与帕金森病发病率之间的关系。

方法

瑞典国家三月队列的参与者从 1997 年到 2016 年进行了前瞻性随访。使用经过验证的食物频率问卷在基线评估膳食摄入量。食品摄入量用于估计脂肪摄入量，即暴露变量，使用瑞典食品成分数据库。总、饱和、单不饱和和多不饱和脂肪摄入量分为四分位数。帕金森病的发病率是通过与瑞典人口登记的联系来确定的。Cox 比例风险回归模型用于估计风险比 (HR) 与 95% 置信区间 (CI) 的总或特定类型脂肪的脂肪摄入量与帕金森病发病率之间的关联。最低摄入量类别用作参考。

结果

41,597 名参与者平均随访 17.6 年。其中，465人患上帕金森病。在调整了潜在的混杂因素后，与最低四分位数相比，饱和脂肪摄入的最高四分位数与帕金森病风险增加 41% 相关（HR Q4 与 Q1：1.41；95% CI：1.04-1.90；p趋势： 0.03)。总的、单不饱和或多不饱和脂肪的摄入与帕金森病没有显着相关性。等热量替代模型没有显示任何效果。

结论

我们发现，大量饱和脂肪的摄入量增加可能与帕金森病风险增加有关。低饱和脂肪的饮食可能有利于疾病预防。