Habitual intake of dietary flavonoids and risk of Parkinson disease.

ABSTRACT:

Objective

To prospectively examine whether higher intakes of total flavonoids and their subclasses (flavanones, anthocyanins, flavan-3-ols, flavonols, flavones, and polymers) were associated with a lower risk of developing Parkinson disease (PD).

Methods

In the current analysis, we included 49,281 men in the Health Professional Follow-up Study and 80,336 women from the Nurses' Health Study. Five major sources of flavonoid-rich foods (tea, berry fruits, apples, red wine, and orange/orange juice) were also examined. Flavonoid intake was assessed using an updated food composition database and a validated food frequency questionnaire.

Results

We identified 805 participants (438 men and 367 women) who developed PD during 20-22 years of follow-up. In men, after adjusting fo

SUBMITTER: Gao X 

PROVIDER: S-EPMC3320056 | biostudies-literature | 2012 Apr

REPOSITORIES: biostudies-literature