DIETARY FATTY ACIDS RISKS IN PARKINSON DISEASE – (07-18-05)By
Dietary fatty acids and the risk of Parkinson disease
While the finding that healthier fats lower the risk of Parkinson’s should be no surprise (most evidence is suggesting an inflammatory/mitochondrial dysfunction etiology for PD and Alzheimer’s and healthy fats will have an anti-inflammatory effect), the level of protection was a little surprising.
When looking at a hazard ratio, higher than 1.00 means an increased risk (a hazard ratio of 2.0 would mean a doubling of risk) and lower than 1.00 means a protective effect (.50 would mean half the risk). The hazard ratio found was 0.68 for monounsaturated fat and 0.66 for polyunsaturated fats.
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ABOUT THE AUTHOR
Since acquiring a passion for how the body works in chiropractic school, I have continued to indulge this desire by reading some 120 peer reviewed medical journals per month. I’m always learning more about how to help people avoid chronic diseases like diabetes, heart disease, dementia, osteoporosis, obesity and cancer, and pass along this information in my blog. There are currently almost 2,000 posts cataloged on almost every health topic imaginable. Click Here for more bio information