Dietary Inflammatory Index score and prodromal Parkinson's disease incidence: The HELIAD study

Vassilis Balomenos; Lamprini Bounou; Sokratis Charisis; Maria Stamelou; Eva Ntanasi; Kyriaki Georgiadi; Ioannis Mourtzinos; Katerina Tzima; Costas A Anastasiou; Georgia Xiromerisiou; Maria Maraki; Mary Yannakoulia; Mary H Kosmidis; Efthimios Dardiotis; Georgios Hadjigeorgiou; Paraskevi Sakka; Leonidas Stefanis; Nikolaos Scarmeas

doi:10.1016/j.jnutbio.2022.108994

Dietary Inflammatory Index score and prodromal Parkinson's disease incidence: The HELIAD study

J Nutr Biochem. 2022 Jul:105:108994. doi: 10.1016/j.jnutbio.2022.108994. Epub 2022 Mar 25.

Authors

Vassilis Balomenos¹, Lamprini Bounou², Sokratis Charisis³, Maria Stamelou⁴, Eva Ntanasi², Kyriaki Georgiadi¹, Ioannis Mourtzinos⁵, Katerina Tzima⁶, Costas A Anastasiou⁷, Georgia Xiromerisiou⁸, Maria Maraki⁹, Mary Yannakoulia¹⁰, Mary H Kosmidis¹¹, Efthimios Dardiotis⁸, Georgios Hadjigeorgiou¹², Paraskevi Sakka¹³, Leonidas Stefanis¹⁴, Nikolaos Scarmeas¹⁵

Affiliations

¹ School of Medicine, Democritus University of Thrace, Alexandroupolis, Greece.
² 1st Department of Neurology, Aiginition Hospital, National and Kapodistrian University of Athens, Medical School, Athens, Greece.
³ 1st Department of Neurology, Aiginition Hospital, National and Kapodistrian University of Athens, Medical School, Athens, Greece; Department of Neurology, Health Science Center at San Antonio, University of Texas, San Antonio, Texas, USA.
⁴ 1st Department of Neurology, Aiginition Hospital, National and Kapodistrian University of Athens, Medical School, Athens, Greece; Parkinson's Disease and Movement Disorders Department, Hygeia Hospital, Marousi, Athens, Greece; Medical School, University of Cyprus, Egkomi Nicosia, Cyprus.
⁵ Department of Food Science and Technology, Faculty of Agriculture, Aristotle University of Thessaloniki, Thessaloniki, Greece.
⁶ Department of Food Biosciences, Teagasc Food Research Centre, Ashtown, Dublin, Ireland.
⁷ Department of Nutrition and Dietetics, Harokopio University, Kallithea, Athens, Greece.
⁸ School of Medicine, University of Thessaly, Larissa, Greece.
⁹ Department of Nutrition and Dietetics, School of Health Sciences, Hellenic Mediterranean University, Crete, Greece; Section of Sport Medicine and Biology of Exercise, School of Physical Education and Sport Science, National and Kapodistrian University of Athens, Dafni, Athens, Greece.
¹⁰ Department of Nutrition and Dietetics, Harokopio University, Kallithea, Athens, Greece. Electronic address: [email protected].
¹¹ Laboratory of Cognitive Neuroscience, School of Psychology, Aristotle University of Thessaloniki, University Campus, Thessaloniki, Greece.
¹² Medical School, University of Cyprus, Egkomi Nicosia, Cyprus.
¹³ Athens Association of Alzheimer's Disease and Related Disorders, Marousi, Greece.
¹⁴ 1st Department of Neurology, Aiginition Hospital, National and Kapodistrian University of Athens, Medical School, Athens, Greece; Center of Clinical, Experimental Surgery and Translational Research, Biomedical Research Foundation of the Academy of Athens, Athens, Greece.
¹⁵ 1st Department of Neurology, Aiginition Hospital, National and Kapodistrian University of Athens, Medical School, Athens, Greece; The Gertrude H. Sergievsky Center, Taub Institute for Research in Alzheimer's Disease and the Aging Brain, Department of Neurology, Columbia University, New York, USA.

PMID: 35341916
DOI: 10.1016/j.jnutbio.2022.108994

Abstract

The aim of the present study was to investigate the association of the inflammatory potential of diet with prodromal Parkinson's disease (pPD) probability and incidence among community-dwelling older individuals without clinical features of parkinsonism at baseline. The sample consisted of 1,030 participants 65 years old or older, drawn from a population-based cohort study of older adults in Greece (Hellenic Longitudinal Investigation of Aging and Diet - HELIAD). We calculated pPD probability, according to International Parkinson and Movement Disorder Society research criteria. Dietary Inflammatory Index (DII) was used to measure the dietary inflammatory potential, with higher index score reflecting a more pro-inflammatory diet. Associations of baseline DII with pPD probability cross-sectionally, and with possible/probable pPD incidence (pPD probability ≥30%) during the follow-up period, were examined via general linear models and generalized estimating equations, respectively. Cross-sectionally, one unit increase of DII score [DII (min, max) = -5.83, 6.01] was associated with 4.9% increased pPD probability [β=0.049, 95%CI (0.025-0.090), p<0.001]. Prospectively, 62 participants developed pPD during 3.1±0.9 (mean±SD) years of follow-up. One unit increase in DII was associated with 20.3% increased risk for developing pPD [RR=1.203, 95%CI (1.070-1.351), p=0.002]. Participants in the highest tertile of DII score were 2.6 times more likely to develop pPD [β=2.594, 95%CI (1.332-5.050), p=0.005], compared to those in the lowest tertile. More pro-inflammatory diet was related with higher pPD probability and pPD incidence (pPD probability ≥30%) in a community-dwelling older adult population. Further studies are needed to confirm these findings.

Keywords: Dietary Inflammatory Index (DII); Dietary inflammatory potential; Inflammation; Prodromal Parkinson's disease (pPD); Prodromal Parkinson's disease incidence; Prodromal Parkinson's disease probability.

MeSH terms

Aged
Cohort Studies
Diet / adverse effects
Humans
Independent Living
Inflammation / complications
Parkinson Disease* / epidemiology
Parkinson Disease* / etiology