ArticleNeuroepidemiology2008
Dietary epidemiology of essential tremor: meat consumption and meat cooking practices.
Article in Neuroepidemiology, 2008. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 9 papers.
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Who cites it
9 citing papers in PubMed, 13 citations in OpenAlex.
- Endogenous Synthesis of Tetrahydroisoquinoline Derivatives from Dietary Factors: Neurotoxicity Assessment on a 3D Neurosphere Culture.Molecules (Basel, Switzerland) · 2022Article
- Diagnosis and Treatment of Essential Tremor.Continuum (Minneapolis, Minn.) · 2022Review
- Review
- Meat Consumption and Meat Cooking Practices in Essential Tremor: A Population-Based Study in the Faroe Islands.Tremor and other hyperkinetic movements (New York, N.Y.) · 2020Article
- Etiologic links between environmental and lifestyle factors and Essential tremor.Annals of clinical and translational neurology · 2019Review
- Relationship between blood harmane and harmine concentrations in familial essential tremor, sporadic essential tremor and controls.Neurotoxicology · 2010Article
- Beta-carboline alkaloids and essential tremor: exploring the environmental determinants of one of the most prevalent neurological diseases.TheScientificWorldJournal · 2010Review
- Epidemiology and management of essential tremor in children.Paediatric drugs · 2009Review
- Environmental epidemiology of essential tremor.Neuroepidemiology · 2008Review
Corrections and comments
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Authors and funding
6 authors at 4 institutions in 1 country.
Funding
Abstract
BACKGROUND/
aimHarmane [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.
methodsDetailed data were collected using the Lawrence Livermore National Laboratory Meat Questionnaire.
resultsTotal current meat consumption was greater in men with than without ET (135.3 +/- 71.1 vs. 110.6 +/- 80.4 g/day, p = 0.03) but not in women with versus without ET (80.6 +/- 50.0 vs. 79.3 +/- 51.0 g/day, p = 0.76). In an adjusted logistic regression analysis in males, higher total current meat consumption was associated with ET (OR = 1.006, p = 0.04, i.e., with 10 additional g/day of meat, odds of ET increased by 6%). Male cases had higher odds of being in the highest than lowest quartile of total current meat consumption (adjusted OR = 21.36, p = 0.001). Meat doneness level was similar in cases and controls.
conclusionThis study provides evidence of a dietary difference between male ET cases and male controls. The etiological ramifications of these results warrant additional investigation.
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Registered trials
Read under generation 80e0d062 · epoch 390. Bibliography from PubMed, PubMed Central and OpenAlex; grants from NIH RePORTER; trial links from ClinicalTrials.gov; estimates, votes and beliefs from the OpenQuestion graph.