Dietary Fats, Cholesterol and Iron as Risk Factors for Parkinson's Disease

BACKGROUND: Epidemiologic findings suggest that dietary components may contribute to the etiology of Parkinson's disease (PD). This population-based case-control study evaluated PD risk and dietary intake of fats, cholesterol and iron. METHODS: Newly diagnosed case (n = 420) and age/gender/ethn...

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Detaylı Bibliyografya
Asıl Yazarlar: Powers, Karen M., Smith-Weller, Terri, Franklin, Gary M., Longstreth, W.T., Swanson, Phillip D., Checkoway, Harvey
Materyal Türü: Artigo
Dil:Inglês
Baskı/Yayın Bilgisi: 2008
Konular:
Article
Online Erişim:https://ncbi.nlm.nih.gov/pmc/articles/PMC2751763/
https://ncbi.nlm.nih.gov/pubmed/18424169
https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1016/j.parkreldis.2008.03.002
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