Nutrition and the risk for Parkinson's disease: review of the literature.
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.
Gaenslen
Alexandra
A
Department of Neurodegeneration, Hertie-Institute for Clinical Brain Research and Center of Neurology, University of Tübingen, Tübingen, Germany. alexandra.gaenslen@klinikum.uni-tuebingen.de
Gasser
Thomas
T
Berg
Daniela
D
D000818:Animals; D006801:Humans; D052756:Nutritional Sciences; D010300:Parkinson Disease / Q000453:epidemiology* / Q000209:etiology*; D012306:Risk