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.
