Originally published July 12 2005
Monounsaturated and polyunsaturated fatty acids reduce Parkinson's disease risk
by Mike Adams, the Health Ranger, NaturalNews Editor
High intake of monounsaturated fats - from sources like nuts, seeds, avocados, olive oil and canola oil - and of polyunsaturated fatty acids - like fish-derived omega-3 - could reduce the risk of developing Parkinson's Disease, according to research in the Netherlands.
Both types of unsaturated fatty acids are contained within neuronal cell membranes and are known to have neuroprotective, antioxidant, and anti-inflammatory properties.
The researchers involved in the new study, published in Neurology (2005;64:2040-2045), wanted to build on this knowledge by determining whether a high intake of unsaturated fatty acids might be associated with a lower risk of Parkinson's disease.
Monounsaturated (MUFAs) fatty acids have been shown to help lower LDL (bad) cholesterol when substituted for saturated fat.
One of the main forms of polyunsaturated fatty acids (PUFAs) is omega-3, commonly derived from fish, which have been shown to deliver considerable benefits for cardiovascular health and cognitive function.
Omega-6 is also essential for human health, found in grains, most plant-based oils, poultry, and eggs.
However the modern diet is more heavily weighted towards omega-6 consumption than omega-3, an imbalance that has led to the growing popularity of the latter in fortified and functional foods and in supplement form.
Three separate studies published this year have highlighted the heart health benefits of this diet, in lowering cholesterol levels, lowering the risk factors for heart disease and boosting longevity.
At the start of the trial the participants underwent complete dietary assessment, and the incidence of Parkinson's disease was assessed through repeated in-person examination and continuous monitoring by computer linkage to medical records.
Higher intakes of total fat, MUFAs, and PUFAs were "significantly associated" with a lower risk of developing the disease, but no associations were found for dietary saturated fat, cholesterol, or trans-fat.
A meta-analysis published in this month's issue of the Lancet Neurology (issue 4, pp362-5) underlines evidence that diets rich in vitamin E could also protect against the development of Parkinson's disease.
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