Dietary Epidemiology of Essential Tremor: Meat Consumption and Meat Cooking Practices | Zendy

Elan D. Louis | Zendy; Garrett A. Keating | Zendy; Kenneth T. Bogen | Zendy; Eileen Rios | Zendy; Kathryn M. Pellegrino | Zendy; Pam FactorLitvak | Zendy

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Dietary Epidemiology of Essential Tremor: Meat Consumption and Meat Cooking Practices

Author(s) -

Elan D. Louis,

Garrett A. Keating,

Kenneth T. Bogen,

Eileen Rios,

Kathryn M. Pellegrino,

Pam FactorLitvak

Publication year - 2008

Publication title -

neuroepidemiology

Language(s) - English

Resource type - Journals

SCImago Journal Rank - 1.217

H-Index - 87

eISSN - 1423-0208

pISSN - 0251-5350

DOI - 10.1159/000122333

Subject(s) - medicine , quartile , logistic regression , white meat , red meat , cooked meat , etiology , epidemiology , odds ratio , food science , zoology , confidence interval , biology , pathology

Harmane [1-methyl-9H-pyrido(3,4-b)indole] is a tremor-producing neurotoxin. Blood harmane concentrations are elevated in essential tremor (ET) patients for unclear reasons. Potential mechanisms include increased dietary harmane intake (especially through well-cooked meat) or genetic-metabolic factors. We tested the hypothesis that meat consumption and level of meat doneness are higher in ET cases than in controls.

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