Search resultsDietary factors in the etiology of parkinson's disease
Title
Dietary factors in the etiology of parkinson's disease
Publication type
Journal Article
Year of Publication
2015
Authors
Journal
BioMed Research International
Volume
2015
Date published
2015
ISBN
23146133 (ISSN)
Keywords
alcohol, alcohol consumption, alpha tocopherol, Animalia, ascorbic acid, caffeine, calcium, caloric intake, carotenoid, dietary intake, environmental factor, fat intake, fatty acid, flavonoid, heterocyclic amine, human, Iron, magnesium, manganese, Parkinson disease, pathogenesis, retinol, review, risk assessment, supplementation, vitamin B group
Abstract
Parkinson's disease (PD) is the second most common neurodegenerative disorder. The majority of cases do not arise from purely genetic factors, implicating an important role of environmental factors in disease pathogenesis. Well-established environmental toxins important in PD include pesticides, herbicides, and heavy metals. However, many toxicants linked to PD and used in animal models are rarely encountered. In this context, other factors such as dietary components may represent daily exposures and have gained attention as disease modifiers. Several in vitro, in vivo, and human epidemiological studies have found a variety of dietary factors that modify PD risk. Here, we critically review findings on association between dietary factors, including vitamins, flavonoids, calorie intake, caffeine, alcohol, and metals consumed via food and fatty acids and PD. We have also discussed key data on heterocyclic amines that are produced in high-temperature cooked meat, which is a new emerging field in the assessment of dietary factors in neurological diseases. While more research is clearly needed, significant evidence exists that specific dietary factors can modify PD risk.