Ann Neurol：膳食尼古丁或可降低帕金森病风险

　　美国一项研究表明，膳食尼古丁或西红柿和辣椒中的其他组分可能降低帕金森病风险。论文于5月9日在线发表于《神经病学年鉴》（Ann Neurol）。

　　辣椒、西红柿和土豆等茄科植物含有微量尼古丁。此项研究共纳入490例新诊断特发性帕金森病患者和644例神经功能正常的对照者，对其他蔬菜食用情况、年龄、性别、种族、烟草应用和咖啡因进行校正之后，评估帕金森病与自报茄科食物食用频率的相关性。

　　结果显示，帕金森病与所有茄科食物的复合食用量呈负相关（相对危险度[RR] 0.81），但与其他所有蔬菜的复合食用量无关（RR 1.00）。依据尼古丁浓度对茄科食物进行加权时上述趋势进一步加强。帕金森病与辣椒的负相关性尤为显著。茄科食物的潜在保护性作用主要在从未应用过烟草或吸烟时间<10年的男、女性中出现。

与帕金森相关的拓展阅读：

• ANN NEUROL:吃青椒可预防帕金森氏症
• Nature：新研究挑战现有的帕金森病认识
• Nat Commun：新型化合物可有效降低帕金森疾病的发病进程
• PLOS ONE：研究揭示帕金森病相关突触核蛋白的迁移特性
• AAN 2013：帕金森病精神症状治疗新药Pimavanserin效果良好 更多信息请点击：有关帕金森更多资讯

Nicotine from edible Solanaceae and risk of Parkinson disease
Objective
To test whether risk of Parkinson disease (PD) is associated with consumption of nicotine-containing edibles from the same botanical family as tobacco, Solanaceae, including peppers, tomatoes, and potatoes.
Methods
In a population-based study with 490 newly diagnosed idiopathic PD cases diagnosed during 1992–2008 at the University of Washington Neurology Clinic or Group Health Cooperative in western Washington State and 644 unrelated, neurologically normal controls, we examined whether PD was associated with self-reported typical frequency of consumption of peppers, tomatoes, tomato juice, and potatoes during adulthood, while adjusting for consumption of other vegetables, age, sex, race/ethnicity, tobacco use, and caffeine.
Results
PD was inversely associated with consumption of all edible Solanaceae combined (relative risk [RR] = 0.81, 95% confidence interval [CI] = 0.65–1.01 per time per day), but not consumption of all other vegetables combined (RR = 1.00, 95% CI = 0.92–1.10). The trend strengthened when we weighted edible Solanaceae by nicotine concentration (ptrend = 0.004). An inverse association was also evident for peppers specifically (ptrend = 0.005). The potentially protective effect of edible Solanaceae largely occurred in men and women who had never used tobacco or who had smoked cigarettes <10 years.
Interpretation
Dietary nicotine or other constituents of tobacco and peppers may reduce PD risk. However, confirmation and extension of these findings are needed to strengthen causal inferences that could suggest possible dietary or pharmaceutical interventions for PD prevention. Ann Neurol 2013