膳食维生素E和维生素C，或有助于降低帕金森病风险 | 热心肠日报
Dietary antioxidants and the risk of Parkinson Disease - The Swedish National March Cohort
膳食抗氧化剂与帕金森病风险
10.1212/WNL.0000000000011373
01-06, Article
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Objective To determine whether high baseline dietary antioxidants and total non-enzymatic antioxidant capacity (NEAC) is associated with a lower risk of Parkinson disease in men and women, we prospectively studied 43,865 men and women from a large Swedish cohort.Methods In the Swedish National March Cohort 43,865 men and women aged 18–94 years were followed through record linkages to National Health Registries from 1997 until 2016. Baseline dietary vitamin E, C and beta-carotene intake, as well as NEAC, were assessed by a validated food frequency questionnaire collected at baseline. All exposure variables were adjusted for energy intake and categorized into tertiles. Multivariable Cox proportional hazard regression models were fitted to estimate hazard ratios (HRs) with 95% confidence intervals (CIs) for Parkinson disease.Results After a mean follow-up time of 17.6 years we detected 465 incidence cases of Parkinson disease. In the multivariable adjusted model, dietary vitamin E (HR: 0.68: 95% CI: 0.52–0.90; p for trend: 0.005) and C (HR: 0.68; 95% CI: 0.52–0.89; p for trend: 0.004) were inversely associated with the risk of Parkinson disease, when comparing subjects in the highest to the lowest tertiles of the exposure. No association was found with estimated intake of dietary beta-carotene or NEAC.Conclusion Our findings suggest that dietary vitamin E and C intake might be inversely associated with the risk of Parkinson disease. No association was found with dietary beta-carotene or NEAC.Classification of evidence This study provides Class III evidence that dietary vitamin E and C intake are inversely associated with the risk of Parkinson disease.
All Authors:
Essi Hantikainen,Ylva Trolle Lagerros,Weimin Ye,Mauro Serafini,Hans-Olov Adami,Rino Bellocco,Stephanie Bonn