High saturated fat and cholesterol consumption associated with a slight decreased risk of Parkinsons

This study was published in the American Journal of Epidemiology 2003 Jun 1;157(11):1007-14

 

Study title and authors:

Dietary intakes of fat and risk of Parkinson's disease.

Chen H, Zhang SM, Hernán MA, Willett WC, Ascherio A.

Department of Nutrition, Harvard School of Public Health, Boston, MA 02115, USA. hchen@hsph.harvard.edu

 

This paper can be accessed at: http://www.ncbi.nlm.nih.gov/pubmed/12777364

This study investigated the associations between fat intakes and risk of Parkinson's disease. The study included 135,894 subjects who were followed for up to 18 years.

The data from the study found:
(a) Those that consumed the most animal fat had a 2% decreased risk of Parkinson's compared to those who consumed the least animal fat.
(b) Those that consumed the most saturated fat had a 1% decreased risk of Parkinson's compared to those who consumed the least saturated fat.
(c) Those that consumed the most cholesterol had a 5% decreased risk of Parkinson's compared to those who consumed the least cholesterol.

High saturated fat and cholesterol consumption associated with a slight decreased risk of Parkinsons.