Background: Recent studies have proposed a role for diet in Parkinson'
s disease (PD). PD is characterized by a high deposition of iron and a
low concentration of ferritin in the substantia nigra. Few data in th
e literature are available on the possible role of dietary iron in the
development of PD. Methods: In a population-based, case-control study
, we addressed the hypothesis that high dietary iron intake was associ
ated with PD. We assessed dietary iron intake with a semi quantitative
food-frequency questionnaire in 104 PD patients and 352 control subje
cts, frequency matched for age and gender. We also studied the associa
tion of PD acid dietary iron and animal fat intake in the presence of
different iron stores measured by transferrin saturation. Results: No
significant differences were observed between patients' and control su
bjects' dietary intake of iron from food or supplements (odds ratio [O
R] for the highest quartile of intake, 0.9; 95% confidence interval [9
5% CI], 0.6; 1.3; p for trend = 0,60). Among those with low transferri
n saturation levels (lower 50%), the odds ratio for PD associated with
animal fat intake was ninefold higher than the risk of those with low
intake (OR, 9.0; 95% CI, 2.7-29.9). Among those with high transferrin
saturation, risk of PD was two times higher (relative risk, 1.9; 95%
CI, 0.5-7.2) for those who reported high intake of animal fat compared
with those who reported low intake. Conclusion: Dietary iron intake a
fter caloric adjustment was not associated with an increased risk of P
D. However, the previously described association between animal fat in
take and PD was modified by iron level stores as measured by transferr
in saturation. These observations suggest that dietary fat and a syste
mic defect in iron metabolism may act synergistically in the process o
f lipid peroxidation in PD.