导读：美国哈佛大学和英国东英吉利大学研究人员日前公布的一项研究报告显示，经常食用浆果等富含类黄酮的食品可以显著降低男性患帕金森氏症的风险。
研究人员分析了4．9万多名美国男性及8万多名女性的长期跟踪数据。在20至22年的跟踪期内，438名男性和367名女性患帕金森氏症。
根据类黄酮的摄入量，研究对象被分为5组。排除年龄、生活方式等其他因素后，研究人员发现，摄入类黄酮最多的一组男性患帕金森氏症的风险比最少组低40％，女性摄入类黄酮的量与其患帕金森氏症的风险没有关联。在这项研究中，研究对象摄入的类黄酮主要来自浆果、茶、苹果、红酒、橙子或橙汁。
相关研究报告已发表在美国《神经病学》杂志上。研究人员表示，考虑到类黄酮还可以降血压等诸多益处，在饮食中添加浆果等食品是有益的，不过，他们的研究发现还需要大型临床试验来验证。
类黄酮是一种多酚类化合物，在水果、蔬菜、谷物中广泛存在。曾有研究表明，类黄酮具有保护心脏、降低患癌风险的益处。美国研究人员今年3月还公布报告称，多吃富含类黄酮的食品患Ⅱ型糖尿病的风险较低。
Habitual intake of dietary flavonoids and risk of Parkinson disease
X. Gao, MD, PhD, A. Cassidy, PhD, M.A. Schwarzschild, MD, PhD, E.B. Rimm, ScD and A. Ascherio, MD, DrPH
Objective: To prospectively examine whether higher intakes of total flavonoids and their subclasses (flavanones, anthocyanins, flavan-3-ols, flavonols, flavones, and polymers) were associated with a lower risk of developing Parkinson disease (PD).
Methods: In the current analysis, we included 49,281 men in the Health Professional Follow-up Study and 80,336 women from the Nurses' Health Study. Five major sources of flavonoid-rich foods (tea, berry fruits, apples, red wine, and orange/orange juice) were also examined. Flavonoid intake was assessed using an updated food composition database and a validated food frequency questionnaire.
Results: We identified 805 participants (438 men and 367 women) who developed PD during 20–22 years of follow-up. In men, after adjusting for multiple confounders, participants in the highest quintile of total flavonoids had a 40% lower PD risk than those in the lowest quintile (hazard ratio [HR] = 0.60; 95% confidence interval 0.43, 0.83; p trend = 0.001). No significant relationship was observed in women (p trend = 0.62) or in pooled analyses (p trend = 0.23). In the pooled analyses for the subclasses, intakes of anthocyanins and a rich dietary source, berries, were significantly associated with a lower PD risk (HR comparing 2 extreme intake quintiles were 0.76 for anthocyanins and 0.77 for berries, respectively; p trend < 0.02 for both).
Conclusions: Our findings suggest that intake of some flavonoids may reduce PD risk, particularly in men, but a protective effect of other constituents of plant foods cannot be excluded.
文献链接：https://www.neurology.org/content/early/2012/04/04/WNL.0b013e31824f7fc4.abstract
