Fruit consumption related to increased risk of Parkinson's?
Embargoed for release until 9 A.M. HT (or 2 P.M. ET), Wed., April 2, 2003
HONOLULU, HI – Researchers in Honolulu have found a correlation between
high fruit and fruit drink consumption and risk of Parkinson's disease.
Findings of their study are being presented at the American Academy of
Neurology Annual Meeting in Honolulu, March 29-April 5, 2003.
Previous studies have suggested a link between fruit and vitamin C
intake and an increased risk of Parkinson's. However, these studies have
been primarily retrospective in design and are subject to recall bias.
The current study is longitudinal, in which risk factor data was
collected before onset of Parkinson's among more than 8,000 study
subjects. Incidence of Parkinson's cases was noted over 34 years of
observation.
Results of the study show that increased fruit and fruit drink
consumption predicted an increased Parkinson's risk, after adjusting for
other known risk factors. High dietary and supplemental intake of
vitamin C did not appear to be associated with risk of Parkinson's.
"We speculate that this increased risk may be due to plant borne toxins,
pesticides or herbicides, rather than the fruit itself," notes study
author Andrew Grandinetti, PhD, of the Pacific Biomedical Research
Center, University of Hawaii and Manoa. "High fruit intake is still an
important protective factor against many chronic diseases. However,
these findings suggest that further research into the role of food borne
toxins may provide clarity as well as insight into the etiology and
prevention of Parkinson's."
-- Kathrynne Holden, MS, RD < fivestar@nutritionucanlivewith.com > "Ask the Parkinson Dietitian" http://www.parkinson.org/ "Eat well, stay well with Parkinson's disease" "Parkinson's disease: Guidelines for Medical Nutrition Therapy" http://www.nutritionucanlivewith.com/
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