Dietary fat intake and risk of Parkinson's disease: a case-control study in Japan

J Neurol Sci. 2010 Jan 15;288(1-2):117-22. doi: 10.1016/j.jns.2009.09.021. Epub 2009 Oct 12.


The present case-control study examined the relationship between dietary intake of individual fatty acids and the risk of Parkinson's disease (PD) in Japan. Included were 249 cases within 6 years of onset of PD. Controls were 368 inpatients and outpatients without a neurodegenerative disease. Information on dietary factors was collected using a validated self-administered diet history questionnaire. Compared with arachidonic acid intake in the first quartile, consumption of that in the fourth quartile was significantly related to an increased risk of PD: the adjusted odds ratio between extreme quartiles was 2.09 (95% confidence interval: 1.21-3.64, P for trend=0.008). Cholesterol intake was also significantly positively associated with the risk of PD: the adjusted odds ratio between extreme quartiles was 1.78 (95% confidence interval: 1.04-3.05, P for trend=0.01). Consumption of total fat, saturated fatty acids, monounsaturated fatty acids, n-3 polyunsaturated fatty acids, alpha-linolenic acid, eicosapentaenoic acid, docosahexaenoic acid, n-6 polyunsaturated fatty acids, and linoleic acid and the ratio of n-3 to n-6 polyunsaturated fatty acid intake were not associated with PD. Higher consumption of arachidonic acid and cholesterol may be related to an increased risk of PD.

Publication types

  • Multicenter Study
  • Research Support, Non-U.S. Gov't

MeSH terms

  • Aged
  • Case-Control Studies
  • Cholesterol, Dietary
  • Diet Surveys
  • Dietary Fats*
  • Fatty Acids
  • Fatty Acids, Omega-3
  • Feeding Behavior / physiology*
  • Female
  • Humans
  • Japan / epidemiology
  • Logistic Models
  • Male
  • Middle Aged
  • Odds Ratio
  • Parkinson Disease / epidemiology*
  • Socioeconomic Factors
  • Surveys and Questionnaires


  • Cholesterol, Dietary
  • Dietary Fats
  • Fatty Acids
  • Fatty Acids, Omega-3