Dietary Fats and the Risk of Oxidative Stress in a Group of Apparently Healthy Women – a Short Report

Witkowska, Anna; Zujko, Małgorzata Elżbieta

doi:10.2478/v10222-012-0070-8

Cited by 3 publications

(3 citation statements)

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“…Dietary fats may also affect oxidative stress. Saturated fats, for example, increase oxidative stress [13] and may therefore exacerbate the toxic effects of paraquat and rotenone, as suggested by our results. Oxidation of brain PUFAs may be associated with PD [26], suggesting that higher PUFA intake might also increase pesticide toxicity.…”

Section: Discussionsupporting

confidence: 56%

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Dietary fat intake, pesticide use, and Parkinson's disease

Kamel¹,

Goldman²,

Umbach³

et al. 2014

Parkinsonism & Related Disorders

111

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Background Dietary fat intake may modify Parkinson’s disease (PD) risk directly or by altering the response to environmental neurotoxicants including pesticides. Methods We conducted a case-control study of PD nested in the Agricultural Health Study (AHS), a cohort of pesticide applicators and spouses. We evaluated diet and pesticide use before diagnosis in 89 PD cases, confirmed by movement disorder specialists, or a corresponding date in 336 frequency-matched controls. Associations were evaluated using multivariate logistic regression to estimate odds ratios (ORs) and 95% confidence intervals (CIs). Results In the AHS, PD was inversely associated with N-3 polyunsaturated fatty acids (PUFAs) (OR 0.4,95% CI 0.2-0.8 for highest vs lowest tertile) and the N-3 precursor α-linolenic acid (0.4, 0.2-0.8). In a meta-analysis of nine studies, including the present one, PD was inversely associated with α-linolenic acid (0.81, 0.68-0.96). In the AHS, associations of PD with the pesticides paraquat and rotenone were modified by fat intake. The OR for paraquat was 4.2 (1.5-12) in individuals with PUFA intake below the median but 1.2 (0.4-3.4) in those with higher intake (p-interaction=0.10). The OR for rotenone was 5.8 (2.3-15) in those with saturated fat intake above the median but 1.5 (0.5-4.2) in those with lower intake p-interaction=0.02). Conclusions PUFA intake was consistently associated with lower PD risk, and dietary fats modified the association of PD risk with pesticide exposure. If confirmed, these findings suggest that a diet high in PUFAs and low in saturated fats might reduce risk of PD.

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Section: Discussionsupporting

confidence: 56%

“…Dietary fat may also affect these mechanisms: saturated fats increase oxidative stress [13], while PUFAs may attenuate the inflammatory response [11]. The brain is enriched in PUFAs, and accumulating evidence suggests that the anti-inflammatory effects of N-3 PUFAs underlie their protective effects on neurodegeneration [11].…”

Section: Introductionmentioning

confidence: 99%