Dietary intake and plasma levels of polyunsaturated fatty acids in early-stage Parkinson's disease

Polyunsaturated fatty acids (PUFA) are important for neuronal function and may contribute to the development of neurodegenerative diseases. Here, we investigated the correlation between dietary intake and plasma concentrations of PUFA and their associations with clinical severity in early-stage Parkinson's disease (PD). In a case-control study with 38 patients with PD and 33 controls, we assessed dietary intake using food frequency questionnaires and simultaneously measured the plasma levels of five PUFA. No differences were observed in dietary total energy and lipid intake, including PUFA, between patients with PD and controls. However, alpha -linolenic acid (ALA), linoleic acid (LA), and arachidonic acid (AA) plasma levels were lower in patients with PD. The association between dietary intake and plasma PUFA concentrations was not significant in patients with PD. ALA and LA plasma levels were inversely correlated with motor severity in patients with PD, while docosahexaenoic acid and AA plasma levels were positively correlated with non-motor symptoms after controlling for age and sex.

Automated summary

Polyunsaturated fatty acids (PUFA) play an important role in neuronal function and may impact the development of neurodegenerative diseases. In a study of early-stage Parkinson's disease (PD) patients, no differences were found in total energy and lipid intake between PD patients and controls, but lower plasma levels of ALA, LA, and AA were observed in PD patients. The association between dietary intake and plasma PUFA concentrations was not significant in PD patients, with different PUFA levels showing correlations with motor severity and non-motor symptoms.