Diet Quality and Risk of Parkinson’s Disease: The Rotterdam Study

The Mediterranean diet has been associated with the risk of Parkinson’s disease (PD), but limited research has been performed on other dietary patterns. We studied the relationship between overall diet quality and PD risk in the general population. We included 9414 participants from the Rotterdam St...

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Autores principales:	Anne J. Strikwerda, Lisanne J. Dommershuijsen, M. Kamran Ikram, Trudy Voortman
Formato:	article
Lenguaje:	EN
Publicado:	MDPI AG 2021
Materias:	diet quality Parkinson’s disease cohort study risk factors etiology Nutrition. Foods and food supply TX341-641
Acceso en línea:	https://doaj.org/article/584f8f93458c419fafcc77eb2889ca55
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spelling	oai:doaj.org-article:584f8f93458c419fafcc77eb2889ca552021-11-25T18:35:41ZDiet Quality and Risk of Parkinson’s Disease: The Rotterdam Study10.3390/nu131139702072-6643https://doaj.org/article/584f8f93458c419fafcc77eb2889ca552021-11-01T00:00:00Zhttps://www.mdpi.com/2072-6643/13/11/3970https://doaj.org/toc/2072-6643The Mediterranean diet has been associated with the risk of Parkinson’s disease (PD), but limited research has been performed on other dietary patterns. We studied the relationship between overall diet quality and PD risk in the general population. We included 9414 participants from the Rotterdam Study, a prospective population-based study in the Netherlands. Diet was defined using a Dutch diet quality score, a Mediterranean diet score and data-driven dietary patterns constructed with principal component analysis (PCA). During an average follow-up of 14.1 years, PD was diagnosed in 129 participants. We identified a ‘Prudent’, ‘Unhealthy’ and ‘Traditional Dutch’ pattern from the PCA. We found a possible association between the Mediterranean diet (Hazard ratio (HR) per standard deviation (SD) 0.89 (95% confidence interval (CI) 0.74–1.07)), the ‘Prudent’ pattern (HR per SD 0.81 (95% CI 0.61–1.08)) and the risk of PD. However, no associations with PD risk were found for the Dutch diet quality score (HR per SD 0.93 (95% CI 0.77–1.12)), the ‘Unhealthy’ pattern (HR per SD 1.05 (95% CI 0.85–1.29)) or the ‘Traditional Dutch’ pattern (HR per SD 0.90 (95% CI 0.69–1.17)). In conclusion, our results corroborate previous findings of a possible protective effect of the Mediterranean diet. Further research is warranted to study the effect of other dietary patterns on PD risk.Anne J. StrikwerdaLisanne J. DommershuijsenM. Kamran IkramTrudy VoortmanMDPI AGarticlediet qualityParkinson’s diseasecohort studyrisk factorsetiologyNutrition. Foods and food supplyTX341-641ENNutrients, Vol 13, Iss 3970, p 3970 (2021)
institution	DOAJ
collection	DOAJ
language	EN
topic	diet quality Parkinson’s disease cohort study risk factors etiology Nutrition. Foods and food supply TX341-641
spellingShingle	diet quality Parkinson’s disease cohort study risk factors etiology Nutrition. Foods and food supply TX341-641 Anne J. Strikwerda Lisanne J. Dommershuijsen M. Kamran Ikram Trudy Voortman Diet Quality and Risk of Parkinson’s Disease: The Rotterdam Study
description	The Mediterranean diet has been associated with the risk of Parkinson’s disease (PD), but limited research has been performed on other dietary patterns. We studied the relationship between overall diet quality and PD risk in the general population. We included 9414 participants from the Rotterdam Study, a prospective population-based study in the Netherlands. Diet was defined using a Dutch diet quality score, a Mediterranean diet score and data-driven dietary patterns constructed with principal component analysis (PCA). During an average follow-up of 14.1 years, PD was diagnosed in 129 participants. We identified a ‘Prudent’, ‘Unhealthy’ and ‘Traditional Dutch’ pattern from the PCA. We found a possible association between the Mediterranean diet (Hazard ratio (HR) per standard deviation (SD) 0.89 (95% confidence interval (CI) 0.74–1.07)), the ‘Prudent’ pattern (HR per SD 0.81 (95% CI 0.61–1.08)) and the risk of PD. However, no associations with PD risk were found for the Dutch diet quality score (HR per SD 0.93 (95% CI 0.77–1.12)), the ‘Unhealthy’ pattern (HR per SD 1.05 (95% CI 0.85–1.29)) or the ‘Traditional Dutch’ pattern (HR per SD 0.90 (95% CI 0.69–1.17)). In conclusion, our results corroborate previous findings of a possible protective effect of the Mediterranean diet. Further research is warranted to study the effect of other dietary patterns on PD risk.
format	article
author	Anne J. Strikwerda Lisanne J. Dommershuijsen M. Kamran Ikram Trudy Voortman
author_facet	Anne J. Strikwerda Lisanne J. Dommershuijsen M. Kamran Ikram Trudy Voortman
author_sort	Anne J. Strikwerda
title	Diet Quality and Risk of Parkinson’s Disease: The Rotterdam Study
title_short	Diet Quality and Risk of Parkinson’s Disease: The Rotterdam Study
title_full	Diet Quality and Risk of Parkinson’s Disease: The Rotterdam Study
title_fullStr	Diet Quality and Risk of Parkinson’s Disease: The Rotterdam Study
title_full_unstemmed	Diet Quality and Risk of Parkinson’s Disease: The Rotterdam Study
title_sort	diet quality and risk of parkinson’s disease: the rotterdam study
publisher	MDPI AG
publishDate	2021
url	https://doaj.org/article/584f8f93458c419fafcc77eb2889ca55
work_keys_str_mv	AT annejstrikwerda dietqualityandriskofparkinsonsdiseasetherotterdamstudy AT lisannejdommershuijsen dietqualityandriskofparkinsonsdiseasetherotterdamstudy AT mkamranikram dietqualityandriskofparkinsonsdiseasetherotterdamstudy AT trudyvoortman dietqualityandriskofparkinsonsdiseasetherotterdamstudy
_version_	1718410954699440128

Diet Quality and Risk of Parkinson’s Disease: The Rotterdam Study

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