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Association between major dietary patterns and Parkinson’s disease risk: a case–control study

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Abstract

Background

There has been emerging attention to investigate the possible role of some dietary factors in the pathogenesis of Parkinson’s disease (PD); however, evidence about the relationship between dietary components and the risk of PD is limited. The aim of this study was to determine the association between major dietary patterns and the risk of PD.

Methods

This case–control study was performed on 105 patients with newly diagnosed PD and 215 healthy controls. Diagnosis of Parkinson’s disease was made based on the UK Brain Bank criteria. Usual dietary intakes were collected by a validated semi-quantitative food frequency questionnaire. Dietary patterns were detected by principal component analysis.

Results

Four dietary patterns, including traditional, healthy, western, and light dietary patterns, were identified. After considering all potential confounders, individuals with the highest tertile of traditional dietary pattern scores had a lower risk of PD than those with the lowest tertile (OR: 0.002; 95% CI: 0.000–0.016). A similar inverse association between the healthy pattern (OR: 0.314; 95% CI: 0.131–0.750) and light pattern (OR: 0.282; 95% CI: 0.121–0.654) and risk of PD was revealed. In contrast, adherence to the western dietary pattern was associated with PD incidence (OR: 7.26; 95% CI: 2.76–19.09).

Conclusions

The findings of this study suggest that adherence to western dietary pattern could increase the risk of PD by approximately seven times. However, the traditional, healthy, and light dietary patterns had an inverse relationship with PD risk.

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Data availability

Data are available if it is necessary.

Availability of data and materials

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Acknowledgements

This study was extracted from an MSc dissertation, which was approved by the School of Nutrition & Food Science, Isfahan University of Medical Sciences (code: IR.MUI. RESEARCH. REC. 1398.774). The authors would like to offer their gratitude to all the study participants.

Funding

This study was supported by the Isfahan University of Medical Science. The funders had no role in the study design, data collection, analysis, decision to publish, or preparation of the manuscript.

Author information

Authors and Affiliations

  1. Department of Clinical Nutrition, School of Nutrition and Food Science, Food Security Research Center, Isfahan University of Medical Sciences, Isfahan, Iran

    Nafiseh Shokri-Mashhadi

  2. Department of Community Nutrition, School of Nutrition and Food Science, Isfahan University of Medical Sciences, Isfahan, Iran

    Reza Ghiasvand & Akram Banijamali

  3. Department of Biostatistics and Epidemiology, School of Public Health, Isfahan University of Medical Sciences, Isfahan, Iran

    Awat Feizi

  4. Department of Neurology, School of Medicine, Arak University of Medical Sciences, Arak, Iran

    Mohsen Ebrahimi-Monfared

  5. Nutrition and Health Group, Department of Precision Health, Luxembourg Institute of Health, Strassen, Luxembourg

    Farhad Vahid

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  1. Nafiseh Shokri-Mashhadi
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  2. Reza Ghiasvand
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Contributions

N.S. and A.B. designed the study. R.G. and A.B. performed abstract screening and data extraction. A.F. analyzed the data. N.S., A.B., and R.G. drafted the manuscript.

Corresponding author

Correspondence to Akram Banijamali.

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Ethics approval and consent to participate

This study protocol was approved by the ethics committee of Isfahan University of Medical Sciences (IR.MUI. RESEARCH. REC. 1398.774).

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The authors declare no competing interests.

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Shokri-Mashhadi, N., Ghiasvand, R., Feizi, A. et al. Association between major dietary patterns and Parkinson’s disease risk: a case–control study. Neurol Sci 45, 2003–2010 (2024). https://doi.org/10.1007/s10072-023-07204-x

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  • DOI: https://doi.org/10.1007/s10072-023-07204-x

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