120 Parkinson’s patients and 50 healthy people between the ages of 40-80 participated in the study. Participants completed a 147-question food frequency questionnaire to assess regular consumption of different types of fats.
The results found that patients diagnosed with Parkinson’s disease consumed less hydrogenated vegetable oils but more non-hydrogenated vegetable oils, including olive oil and mayonnaise. Patients with more severe Parkinson’s disease consumed more animal fat and butter.
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Source: Ferra
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