Higher consumption of saturated fat and cholesterol associated with a lower risk of Parkinsons Disease

This study was published in Neurology 2005 Jun 28;64(12):2040-5

 

Study title and authors:

Dietary fatty acids and the risk of Parkinson disease: the Rotterdam study.

de Lau LM, Bornebroek M, Witteman JC, Hofman A, Koudstaal PJ, Breteler MM.

Department of Epidemiology and Biostatistics, Erasmus Medical Center, Rotterdam, The Netherlands.

 

This study can be accessed at: http://www.ncbi.nlm.nih.gov/pubmed/15985568

This study investigated the association of fat intake with the risk of Parkinson disease. The study lasted for six years and included 5,289 subjects, (aged 55 years and over), who were free of dementia and Parkinsons at the start of the study.

The study found:
(a) For every 13.2 grams daily increase in fat consumption there was a 31% decreased risk of Parkinsons Disease.
(b) For every 7.2 grams daily increase in saturated fat consumption there was a 18% decreased risk of Parkinsons Disease.
(c) For every 60 mg daily increase in cholesterol consumption there was a 19% decreased risk of Parkinsons Disease.

A higher consumption of saturated fat and cholesterol is associated with a lower risk of Parkinsons Disease.