Associations of Dietary Intakes with Parkinson's Disease: Findings from a Cross-Sectional Study
Abstract
BACKGROUND
Parkinson's disease (PD) is a chronic progressive neurodegenerative disease, and the exact etiology of PD has not been fully elucidated. Changes in dietary patterns play an important role in the onset and progression of PD. However, the association between specific dietary factors and PD remains unclear.
METHODS
A total of 14,309 subjects from the National Health and Nutrition Examination Survey (NHANES) (2007-2016) were included. Logistic regression was used to analyze the association between 34 nutrients and PD. The regression model was adjusted for potential confounders and effect modifiers including age, gender, race, education, hypertension, and stroke.
RESULTS
The data showed negative associations of the intake of protein (0.99 (0.98, 1.00), p = 0.018), fiber (0.96 (0.93, 0.99), p = 0.003), vitamin E (0.91 (0.86, 0.97), p = 0.005), copper (0.55 (0.36, 0.86), p = 0.009) with PD. Alpha carotene (p = 0.042), beta-carotene (p = 0.006), phosphorus (p = 0.018), magnesium (p = 0.002), sodium (p = 0.035), potassium (p = 0.001) had a potential negative correlation with PD. The intake of carbohydrate, sugars, fat, cholesterol, vitamin A, beta-cryptoxanthin, lycopene, lutein zeaxanthin, vitamin B1, vitamin B2, niacin, vitamin B6, folate, vitamin B12, vitamin C, vitamin D, vitamin K, calcium, iron, zinc, selenium, caffeine, theobromine, alcohol was not associated with PD (p > 0.05).
CONCLUSIONS
Some specific dietary elements are associated with PD, and supplementation…
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