Journal of Neural Transmission

, Volume 115, Issue 5, pp 703–713

Nutrition and the risk for Parkinson’s disease: review of the literature

Parkinson's Disease and Allied Conditions - Review Article

DOI: 10.1007/s00702-007-0005-4

Cite this article as:
Gaenslen, A., Gasser, T. & Berg, D. J Neural Transm (2008) 115: 703. doi:10.1007/s00702-007-0005-4

Abstract

The etiology of Parkinson’s disease (PD), the second most common movement disorder, is still unclear. A genetic vulnerability, even in idiopathic PD seems likely. Additional factors like endo- and exotoxins are proposed to contribute to the induction and in some cases possibly acceleration of the disorder. Among the epidemiological risk factors dietary components are being broadly discussed. Moreover, there is a growing awareness of the population concerning possibly preventive dietary habits. However, dietary factors are difficult to assess. This review gives an overview on epidemiological studies addressing a possible relation of dietary compounds and the risk for PD.

Keywords

Nutrition Parkinson’s disease Risk factor Dietary intake 

Copyright information

© Springer-Verlag 2007

Authors and Affiliations

  • Alexandra Gaenslen
    • 1
    • 2
  • Thomas Gasser
    • 1
    • 3
  • Daniela Berg
    • 1
    • 3
  1. 1.Hertie-Institute for Clinical Brain Research and Center of Neurology, Department of NeurodegenerationUniversity of TübingenTübingenGermany
  2. 2.Hertie-Institute for Clinical Brain Research, Clinic for Neurology, Department for NeurodegenerationUniversity of TübingenTübingenGermany
  3. 3.Hertie-Institute for Clinical Brain Research, Clinic for Neurology, Department for Neurodegenerative DisordersUniversity of TübingenTübingenGermany

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