DIETARY FATTY ACIDS RISKS IN PARKINSON DISEASE – (07-18-05)

Dietary fatty acids and the risk of Parkinson disease

While the finding that healthier fats lower the risk of Parkinson’s should be no surprise (most evidence is suggesting an inflammatory/mitochondrial dysfunction etiology for PD and Alzheimer’s and healthy fats will have an anti-inflammatory effect), the level of protection was a little surprising.

When looking at a hazard ratio, higher than 1.00 means an increased risk (a hazard ratio of 2.0 would mean a doubling of risk) and lower than 1.00 means a protective effect (.50 would mean half the risk).  The hazard ratio found was 0.68 for monounsaturated fat and 0.66 for polyunsaturated fats.

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For more than a decade, Dr. Bogash has stayed current with the medical literature as it relates to physiology, disease prevention and disease management. He uses his knowledge to educate patients, the community and cyberspace on the best way to avoid and / or manage chronic diseases using lifestyle and targeted supplementation.







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