Parkinsonism & Related Disorders
Volume 15, Issue 1 , Pages 47-52 , January 2009

Dietary fats, cholesterol and iron as risk factors for Parkinson's disease

  • Karen M. Powers

      Affiliations

    • Department of Environmental and Occupational Health Sciences, University of Washington, Seattle, WA, USA
    • ,
  • Terri Smith-Weller

      Affiliations

    • Department of Environmental and Occupational Health Sciences, University of Washington, Seattle, WA, USA
    • ,
  • Gary M. Franklin

      Affiliations

    • Department of Environmental and Occupational Health Sciences, University of Washington, Seattle, WA, USA
    • Department of Neurology, University of Washington School of Medicine, University of Washington, Seattle, WA, USA
    • ,
  • W.T. Longstreth Jr.

      Affiliations

    • Department of Neurology, University of Washington School of Medicine, University of Washington, Seattle, WA, USA
    • The Department of Epidemiology, University of Washington, Seattle, WA, USA
    • ,
  • Phillip D. Swanson

      Affiliations

    • Department of Neurology, University of Washington School of Medicine, University of Washington, Seattle, WA, USA
    • ,
  • Harvey Checkoway

      Affiliations

    • Department of Environmental and Occupational Health Sciences, University of Washington, Seattle, WA, USA
    • The Department of Epidemiology, University of Washington, Seattle, WA, USA
    • Corresponding Author InformationCorresponding author. Address: University of Washington, Department of Environmental Health, Box 357234, Seattle, WA 98195-7234, USA. Tel.: +1 206 543 2052; fax: +1 206 685 3990.

Received 19 November 2007 ,Revised 31 January 2008 ,Accepted 3 March 2008.

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PII: S1353-8020(08)00097-7

doi: 10.1016/j.parkreldis.2008.03.002

Parkinsonism & Related Disorders
Volume 15, Issue 1 , Pages 47-52 , January 2009

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