Department of Statistics and Quantitative Methods, University of Milano-Bicocca, 20126, Milan, Italy.
Institute for Biomedicine, (Affiliated to the University of Lübeck), Eurac Research, 39100, Bolzano, Italy.
Eur J Epidemiol. 2022 Jun;37(6):603-613. doi: 10.1007/s10654-022-00863-8. Epub 2022 Apr 13.
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.
To investigate the association between intake of total and specific types of fat with the incidence of Parkinson disease.
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.
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.
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.
随着全球人口的老龄化进程不断推进，预计未来几十年帕金森病的患病率将会增加。由于对可预防病因的了解有限，这种疾病的一级预防受到阻碍。最近有关饮食与帕金森病的证据并不一致，表明脂肪摄入等饮食习惯可能在病因学中发挥作用。
研究总脂肪和特定类型脂肪的摄入量与帕金森病发病之间的关系。
参与者来自瑞典全国 3 月队列研究，从 1997 年到 2016 年进行前瞻性随访。在基线时使用经过验证的食物频率问卷评估饮食摄入情况。通过瑞典食物成分数据库，使用食物摄入量来估计脂肪摄入量，即暴露变量。总脂肪、饱和脂肪、单不饱和脂肪和多不饱和脂肪的摄入量分为四分位数。通过与瑞典基于人群的登记处的链接来确定帕金森病的发病率。使用 Cox 比例风险回归模型来估计脂肪总摄入量或特定类型脂肪摄入量与帕金森病发病之间的关联的风险比（HR）及其 95%置信区间（CI）。最低摄入量类别用作参考。还拟合了等热量替代模型，以研究通过用其他宏量营养素或特定类型的脂肪替代脂肪摄入的能量来产生替代效应。
41597 名参与者平均随访 17.6 年。其中，465 人患有帕金森病。在调整了潜在混杂因素后，与最低四分位相比，饱和脂肪摄入量最高的四分位数与帕金森病的风险增加 41%相关（HR Q4 与 Q1：1.41；95%CI：1.04-1.90；趋势检验的 p 值：0.03）。总脂肪、单不饱和脂肪或多不饱和脂肪的摄入量与帕金森病无显著相关性。等热量替代模型没有显示出任何效果。
我们发现，大量摄入饱和脂肪可能与帕金森病的风险增加有关。低饱和脂肪的饮食可能有益于疾病预防。
