Dietary fats, cholesterol and iron as risk factors for Parkinson's disease

Parkinsonism and Related Disorders

Volumn 15, Issue 1, 2009, Pages 47-52

  Powers, Karen M ^a   Smith Weller, Terri ^a   Franklin, Gary M ^a,b   Longstreth, Jr ^a,b   Swanson, Phillip D ^b   Checkoway, Harvey ^a  

^a UNIVERSITY OF WASHINGTON   (United States)

^b UNIVERSITY OF WASHINGTON SCHOOL OF MEDICINE   (United States)

Author keywords

Case control; Diet; Epidemiology; Parkinson's disease; Risk factors

Indexed keywords

CHOLESTEROL; IRON;

ADULT; AGED; ARTICLE; CASE CONTROL STUDY; CONFIDENCE INTERVAL; FAT INTAKE; HUMAN; MIDDLE AGED; PARKINSON DISEASE; RETROSPECTIVE STUDY; RISK; RISK FACTOR; SEX DIFFERENCE;

ADULT; AGED; AGED, 80 AND OVER; CASE-CONTROL STUDIES; CHOLESTEROL; CONFIDENCE INTERVALS; DIETARY FATS; HUMANS; IRON; MIDDLE AGED; ODDS RATIO; PARKINSON DISEASE; RETROSPECTIVE STUDIES; RISK FACTORS; SEX FACTORS;

EID: 63049105670     PISSN: 13538020     EISSN: 18735126     Source Type: Journal    
DOI: 10.1016/j.parkreldis.2008.03.002     Document Type: Article

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