High use of non-hydrogenated plant source oils and mayonnaise sauce increase the risk of Parkinson disease

ABSTRACT

Objectives: This study aimed to assess the contribution of edible/cooking oils and mayonnaise sauce in the severity, motor and non-motor symptoms, and risk of Parkinson's disease (PD).

Methods: In this study, 120 patients with PD and 50 healthy individuals participated. The frequency and quantity of edible/cooking oils including animal and plant source oils (hydrogenated and nonhydrogenated) and mayonnaise sauce used by participants were determined using a food frequency questionnaire. The severity of PD was determined by the Unified Parkinson's Disease Rating Scale (UPDRS).

Results: Patients with PD had lower use of hydrogenated plant-based oil (HPO) (p < 0.001) and animal oils (p < 0.001) but had higher use of non-hydrogenated plant-based oil (NHPO) (p < 0.001), olive oil (p = 0.02), and mayonnaise sauce (p < 0.001) compared with the healthy subjects. Use of each unit HPO reduced 4% the odds of PD (p = 0.01). The odds of PD increased 20% by each unit increase in NHPO usage (p = 0.001), 49% by olive oil (p = 0.02), and 127% by mayonnaise sauce (p = 0.004) intake. According to receiver operator characteristics curve analysis, mayonnaise sauce and NHPO had the largest area under the curve in predicting PD. Intake of animal oil was positively correlated with total score of UPDRS (p = 0.05) and motor symptoms (p = 0.04). Intake of butter was positively correlated with total score of UPDRS (p = 0.047), nonmotor aspects of experiences of daily living (p = 0.02), and motor examination (p = 0.02).

Discussion: The findings indicate that high intake of HPO reduces, while high intake of NHPO, olive oil, and mayonnaise sauce increases the odds of PD.

KEYWORDS:

• Parkinson's disease
• edible oils
• cooking oils
• mayonnaise sauce
• hydrogenated oils
• vegetable oils
• non-hydrogenated oils
• plant-based oils

Acknowledgements

We sincerely thank Masoud Etemadifar for his participation in sampling and data collection. Author contribution: S.K. conceptualized the research proposal. S.K. and M.A. participated in data analysis, interpretation, and manuscript writing. K.M. participated in sampling and data collection. All authors have read and agreed to the published version of the manuscript.

Disclosure statement

No potential conflict of interest was reported by the author(s).

Data availability statement

The datasets generated during and/or analyzed during the current study are available from the corresponding author on reasonable request.

Ethical committee approval date

The study was approved by the ethics committee of Tabriz University of Medical Sciences (Ethical code: IR.TBZMED.REC.1402.446, Project No: 71970, date: 2023/9/4) (https://ethics.research.ac.ir/IR.TBZMED.REC.1402.446).

Additional information

Funding

The author(s) reported there is no funding associated with the work featured in this article.

Notes on contributors

Sorayya Kheirouri

Sorayya Kheirouri received B.S. in biology (1994) from Urmia University, Urmia, Iran and MSc and Ph.D., both in Nutritional Sciences (2003, 2008, respectively) from the University of Tokushima, Japan. In 2010, she joined in department of community nutrition, Faculty of Health, and nutrition as assistant professor at Tabriz University of Medical Sciences (TBZMED), Tabriz, Iran and now working as full professor of community nutrition at faculty of nutrition and food sciences at TBZMED. She has more than 110 publications in many reputed journals. Up to now, she has supervised many master and Ph.D. students in nutritional sciences as well as food and nutrition policies. Her main research interest is working on the relationship between dietary diversity/patterns with chronic metabolic disorders, especially neurologic and psychiatric disorders.

Mohammad Alizadeh

Mohammad Alizadeh received M.D. (1993) from Urmia University of Medical Sciences (UMSU), Urmia, Iran, and Ph.D. in Nutritional Sciences (2004) from the University of Tokushima, Japan. In 2004, he joined the Department of Biochemistry and Nutrition at UMSU. Since 2011, he was transferred to Faculty of Health and nutrition as assistant professor at Tabriz University of Medical Sciences (TBZMED), Tabriz, Iran and now working as full professor of clinical nutrition at faculty of nutrition and food sciences at TBZMED. He has more than 170 publications in reputed journals. Up to now, he has supervised tens of master and Ph.D. students in various fields of nutritional sciences, in particular clinical nutrition. He is also active in nutrition support consultation for ICU patients. His main research interest is conducting clinical trials on effects of nutraceuticals in management of chronic disease with more emphasis on coronary artery disease.

Majid Keramati

Majid Keramati received MSc in Nutritional Sciences (2021) from Tabriz University of Medical Sciences, Tabriz, Iran and now working as nutritionist.