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Parkinson

Am J Epidemiol. 2007 May 1;165(9):998-1006. Epub 2007 Jan 31.Links
Consumption of dairy products and risk of Parkinson's disease.
Chen H, O'Reilly E, McCullough ML, Rodriguez C, Schwarzschild MA, Calle EE, Thun MJ, Ascherio A.
Epidemiology Branch, National Institute of Environmental Health Sciences, Research Triangle Park, NC, USA.

The authors prospectively investigated the association between intake of dairy products and risk of Parkinson's disease among 57,689 men and 73,175 women from the American Cancer Society's Cancer Prevention Study II Nutrition Cohort. A total of 250 men and 138 women with Parkinson's disease were identified during follow-up (1992-2001). Dairy product consumption was positively associated with risk of Parkinson's disease: Compared with the lowest intake quintile, the corresponding relative risks for quintiles 2-5 were 1.4, 1.4, 1.4, and 1.6 (95 percent confidence interval (CI): 1.1, 2.2; p for trend = 0.05). A higher risk among dairy product consumers was found in both men and women, although the association in women appeared nonlinear. Meta-analysis of all prospective studies confirmed a moderately elevated risk of Parkinson's disease among persons with high dairy product consumption: For extreme intake categories, relative risks were 1.6 (95 percent CI: 1.3, 2.0) for both sexes, 1.8 for men (95 percent CI: 1.4, 2.4), and 1.3 for women (95 percent CI: 0.8, 2.1). These data suggest that dairy consumption may increase the risk of Parkinson's disease, particularly in men. More studies are needed to further examine these findings and to explore underlying mechanisms.

PMID: 17272289 [PubMed - indexed for MEDLINE]


Parkinson’s disease and gluten sensitivity
B. Aranda, F. Rocchiccioli (Courbevoie, France; Milano, France)


Objective: Neurological follow-up, as well as the measure of serum IgA and IgG antibodies anti gliadin (AAG) and of urinary peptides derived from gluten have allowed us to study a possible food impact on out-patients with PD.
Background: Neurological complications of celiac disease (CD) are often reported but Parkinson’s disease (PD) is rarely associated. If glutenincidence is well known in CD, there are no studies about gluten sensitivity (GS) and PD. Chronic constipation is frequent in PD, which encouraged us to research a possible effect of GS.
Methods: The study covers 46 patients (24 men and 22 women). The measurement of AAG was performed by Pasteur Cerba or LCL laboratories. The measurement of urinary peptids via HPLC was performed in Norway (Pr. REICHELT) or in Switzerland (MGD laboratory).
Results: 10 patients were positive for AAG IgA, 7 patients for AAG IgG (1 patient both), no patient was positive for anti endomysium anti bodies, 24/35 patients were positive for urinary peptids derived from gluten, 8 were positive both for urinary peptids and AAG (6 for IgA and 2 for IgG). The majority of the patients that had never taken a dopatherapy (10/12) had biological signs of gluten sensitivity.
Conclusion: Together, 28 patients (61%) were positive for AAG or urinary peptids or both. We have not found a similar study in the literature and such a large proportion of PD patients with gluten sensibility does not seem to have been reported. The anti endomycium antibodies negativity eliminates a CD. If digestive signs are quite rare in CD (with neurological complications), constipation is frequent in PD, and affected nearly all the patients of this study. This constipation may be caused partly by gluten. A gluten free diet was accepted by 27 patients and 10 of them noticed an improvement of constipation. The impact of such a diet on neurological symptoms is difficult to appreciate as half of them were at an advanced stage of PD and the analysis on the other half is still underway. The potential pathological effect of gluten in PD will be discussed at the conference.

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