Bottomline: A case-control study indicates that eating higher levels of arachidonic acid, the omega-6 polyunsaturated fatty acid, increases the risk of Parkinson's Disease.                      J Neurological Sciences (2009).

Background: Parkinson's disease is a progressive movement disorder of the nervous system, that worsens over time, for which there is no cure. Fatty acids play a critical role in brain function. Previous case control studies indicate an association between eating animal fat and Parkinson's disease. Arachidonic acid is the omega-6 polyunsaturated fatty acid, which is found in animal fats including, meats, poultry and eggs.

Autopsies show significantly high levels of an arachidonic acid-derived compound, called isofurans, in a key brain region of deceased Parkinson's patients. This region of the brain, called the substantia nigra, is located in the midbrain, and its degeneration is implicated in Parkinson's disease.

Study: Patients who were diagnosed with Parkinson's disease (249 cases), were matched with 368 controls. Diets were evaluated using a diet history questionnaire, and the data were analyzed based on quartile intakes. (Potential confounding factors were also evaluated including, vitamin E, alcohol and body mass index).

Arachidonic acid was significantly related to an increased risk of Parkinson's disease, with a signifiant positive linear trend. Men in the highest quartile of arachidonic acid intake had nearly three times the risk for Parkinson's disease, compared to the lowest quartile intake. While, women had a two-fold increase risk, compared to the lowest quartile consumption of arachidonic acid.

Interestingly, there was a positive relationship between cholesterol intake and Parkinson's disease.

Quote:"High arachidonic acid consumption could increase the risk of Parkinson's disease via an inflammatory process."

Comment: The average arachidonic acid consumed in the highest quartile was greater than 171 milligrams/day. To put that into perspective, 3-ounces of dark meat turkey, without the skin, contains 220 milligrams of arachidonic acid. To get more information on arachidonic acid in foods see: How Much Arachidonic Acid in Meats and Poultry? The Free Omega-6 Fat Tracker Widget

Link to Study:
Miyake Y, et al, Dietary fat intake and risk of Parkinson's disease: A case-control study in Japan. J Neurol Sci (2009),
doi:10.1016/j.jns.2009.09.021