Diet, body size and micronutrient status in Parkinson's disease.
Nutritional status was assessed in a group of patients with Parkinson's disease. Weight loss since the onset of disease occurred in 52% of the patients and 22% had lost more than 12.8 kg. Although 67% of patients experienced eating difficulties of some kind, dietary intakes of protein and energy were not significantly lower than recommended intakes. Plasma levels of albumin (44.2 g/l vs 45.7 g/l), vitamin A (2.61 vs 2.94 mumol/l), vitamin E (22.0 vs 32.0 mumol/l), iron (15.3 vs 18.3 mumol/l) and zinc (14.2 vs 18.7 mumol/l) were significantly lower (P < 0.05) in the patients than in healthy controls. Levels of ferritin, total iron-binding capacity and copper were similar between groups. The potential significance of low levels of vitamin E and zinc are discussed in relation to oxidative stress in the pathogenesis of this disease.
Abbott
R A
RA
Centre for International Child Health, Institute of Child Health, London.
Cox
M
M
Markus
H
H
Tomkins
A
A
D000328:Adult; D000368:Aged; D000369:Aged, 80 and over; D000975:Antioxidants / Q000032:analysis; D015992:Body Mass Index; D002149:Energy Intake; D004734:Energy Metabolism; D005247:Feeding Behavior; D005260:Female; D006785:Hospitals, University; D006801:Humans; D008131:London / Q000453:epidemiology; D008297:Male; D008875:Middle Aged; D009749:Nutrition Surveys; D009752:Nutritional Status; D010300:Parkinson Disease / Q000097:blood* / Q000150:complications; D013851:Thinness / Q000453:epidemiology* / Q000209:etiology; D014131:Trace Elements / Q000097:blood*; D015431:Weight Loss
D000975:Antioxidants; D014131:Trace Elements