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.