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Background: There has been emerging attention to investigate the possible role of some dietary factors in the pathogenesis of Parkinson's disease (PD); however, evidence about the relationship between dietary components and the risk of PD is limited. The aim of this study was to determine the association between major dietary patterns and the risk of PD. Methods: This case–control study was performed on 105 patients with newly diagnosed PD and 215 healthy controls. Diagnosis of Parkinson's disease was made based on the UK Brain Bank criteria. Usual dietary intakes were collected by a validated semi-quantitative food frequency questionnaire. Dietary patterns were detected by principal component analysis. Results: Four dietary patterns, including traditional, healthy, western, and light dietary patterns, were identified. After considering all potential confounders, individuals with the highest tertile of traditional dietary pattern scores had a lower risk of PD than those with the lowest tertile (OR: 0.002; 95% CI: 0.000–0.016). A similar inverse association between the healthy pattern (OR: 0.314; 95% CI: 0.131–0.750) and light pattern (OR: 0.282; 95% CI: 0.121–0.654) and risk of PD was revealed. In contrast, adherence to the western dietary pattern was associated with PD incidence (OR: 7.26; 95% CI: 2.76–19.09). Conclusions: The findings of this study suggest that adherence to western dietary pattern could increase the risk of PD by approximately seven times. However, the traditional, healthy, and light dietary patterns had an inverse relationship with PD risk. [ABSTRACT FROM AUTHOR]

Introduction: Hypertension (HTN) is a common risk factor for various medical diseases. Recently, there is growing evidence focusing on the potential inflammatory properties of food in the developing HTN risk. However, limited data are indicating the link between the dietary inflammatory index score (DII) and HTN risk. Aim: This study aimed to investigate the relationship between DII score and HTN risk in middle-aged people. Methods: This case-control study was performed on 945 middle-aged participants (376 subjects with HTN and 569 control group). Usual dietary intakes were collected using a validated semi-quantitative food frequency questionnaire. The dietary inflammatory index (DII) for each participant was calculated with a standardized procedure, and the relationship between the risk of HTN and the DII score was investigated. Results: The multi-adjusted regression analysis showed that subjects with the higher DII score had a 1.61 times greater chance of developing HTN than individuals in the lowest ones (95% CI 1.07–2.65). Interestingly, after conducting a sex-based analysis, there was no significant relationship between DII score and risk of HTN in middle-aged women (95% CI 0.38–1.61). However, middle-aged men in the highest quartile of DII had greater (2.91 times) odds of HTN compared to the lowest quarter of DII (95% CI 1.52–5.23). Conclusion: The findings of this study suggested that adherence to a diet with a high inflammatory index could increase the risk of HTN in middle-aged men by approximately 2.9 times. However, following a diet with a high DII score had no significant relationship with HTN risk in middle-aged women. [ABSTRACT FROM AUTHOR]