Zuivel en de ziekte van Parkinson.*
Uit analyse van een preventieve kankerstudie onder ruim 130.000 mensen blijkt dat het eten en drinken van zuivelproducten de kans op de ziekte van Parkinson flink kan doen toenemen. Zij die de meeste
zuivel, vooral melk en veel minder de gefermenteerde producten zoals yoghurt, kaas en kwark
aten hadden 60% meer kans op het krijgen van deze ziekte dan zij met de laagste hoeveelheid. De groep mensen met de meeste zuivel nam gemiddeld ruim 800 gram zuivelproducten (3-4 glazen melk) per dag. De laagste groep 87 gram per dag. Het verband tussen zuivel en de ziekte van Parkinson bleek ook meer te gelden voor mannen dan
voor vrouwen.
Consumption of Dairy Products and Risk of Parkinson's Disease
Honglei Chen1, Eilis O'Reilly2, Marjorie L. McCullough3, Carmen Rodriguez3, Michael A. Schwarzschild4, Eugenia E. Calle3, Michael J. Thun3 and Alberto Ascherio2,5
1 Epidemiology Branch, National Institute of Environmental Health Sciences, Research Triangle Park, NC
2 Department of Nutrition, Harvard School of Public Health, Boston, MA
3 Epidemiology and Surveillance Research Department, American Cancer Society, Atlanta, GA
4 Department of Neurology, Massachusetts General Hospital, Boston, MA
5 Department of Epidemiology, Harvard School of Public Health, Boston, MA
Reprint requests to Dr. Alberto Ascherio, Harvard School of Public Health, 665 Huntington Avenue, Building II, Room 335, Boston, MA 02115 (e-mail: aascheri@hsph.harvard.edu).
The authors prospectively investigated the association between intake of dairy products and risk of Parkinson's disease among 57,689 men and 73,175 women from the American Cancer Society's Cancer Prevention Study II Nutrition Cohort. A total of 250 men and 138 women with Parkinson's disease were identified during follow-up (1992–2001). Dairy product consumption was positively associated with risk of Parkinson's disease: Compared with the lowest intake quintile, the corresponding relative risks for quintiles 2–5 were 1.4, 1.4, 1.4, and 1.6 (95 percent confidence interval (CI): 1.1, 2.2; p for trend = 0.05). A higher risk among dairy product consumers was found in both men and women, although the association in women appeared nonlinear. Meta-analysis of all prospective studies confirmed a moderately elevated risk of Parkinson's disease among persons with high dairy product consumption: For extreme intake categories, relative risks were 1.6 (95 percent CI: 1.3, 2.0) for both sexes, 1.8 for men (95 percent CI: 1.4, 2.4), and 1.3 for women (95 percent CI: 0.8, 2.1). These data suggest that dairy consumption may increase the risk of Parkinson's disease, particularly in men. More studies are needed to further examine these findings and to explore underlying
mechanisms. (Januari
2008)
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