Poster Topical Area: Nutritional Epidemiology

Location: Hall D

Poster Board Number: 753

P20-020 - Dietary fat intake and risk of Parkinson’s Disease in a large Swedish cohort

Sunday, Jun 10
8:00 AM – 6:00 PM

Objectives: To investigate the association between intake of total fat and specific types of fat with risk of Parkinson's disease using prospective data from a cohort including 43,863 participants. With a growing aging population, the number of patients diagnosed with Parkinson's disease will increase. Determining modifiable lifestyle factors associated with the disease is therefore important for primary prevention if a causal association exists.

Data from the Swedish National March Cohort including women and men, with follow-up from 1997 to 2010, was analyzed. Dietary intake was assessed at baseline using a food frequency questionnaire. A dichotomous variable of low vs. high total fat intake and tertiles for intake of saturated, monounsaturated and polyunsaturated fat were analyzed with the lowest intake category used as reference. Participants were followed through linkage to Swedish population-based registers. Cox proportional hazards regression models were used to obtain hazard ratios (HR) with 95% confidence intervals (CI) comparing categories of fat intake. Isocaloric substitution models were also fitted to investigate substitution effects.

During follow-up, 292 cases of Parkinson's disease were identified. A high intake of total fat or saturated fat was associated with increased incidence rates of Parkinson's disease; HR: 1.31, 95%CI: 1.04-1.66 and HR: 1.87, 95%CI: 1.11-3.15, respectively. No statistically significant associations were seen for monounsaturated or polyunsaturated fat. In substitution models, replacing 5% of energy from polyunsaturated fat with energy from saturated fat was associated with an increased incidence rate; HR: 2.75, 95% CI: 1.02-7.40. No other statistically significant associations were seen.

Conclusions: Our results suggest an adverse association between intake of total fat and saturated fat with Parkinson's disease. Limiting intake of saturated fat may be beneficial for disease prevention.

Funding Source:

This work was supported by the Swedish Cancer Society, ICA AB and Telefonaktiebolaget LM Ericsson.

CoAuthors: Alessia D'Antonio – University of Milano-Bicocca; Alessandra Grotta – Karolinska Institutet; Hans-Olov Adami – Karolinska Institutet; Weimin Ye – Karolinska Institutet; Rino Bellocco – University of Milano-Bicocca; Ylva Trolle Lagerros – Karolinska Institutet

Stephanie E. Bonn

Postdoctoral fellow
Unit of Clinical Epidemiology, Department of Medicine Solna, Karolinska Institutet
Stockholm, Stockholms Lan, Sweden