Meat Consumption and Meat Cooking Practices in Essential Tremor: A Population-Based Study in the Faroe Islands
BACKGROUND: Elevated tissue levels of the tremor-producing neurotoxin, harmane, have been detected in patients with essential tremor (ET) in the USA and Spain. Recently, a study in the Faroe Islands similarly noted an elevation in blood harmane concentrations in probable and definite ET cases. The u...
Published in: | Tremor and Other Hyperkinetic Movements |
---|---|
Main Authors: | , , , , , |
Format: | Text |
Language: | English |
Published: |
Ubiquity Press
2020
|
Subjects: | |
Online Access: | http://www.ncbi.nlm.nih.gov/pmc/articles/PMC7427676/ https://doi.org/10.5334/tohm.236 |
id |
ftpubmed:oai:pubmedcentral.nih.gov:7427676 |
---|---|
record_format |
openpolar |
spelling |
ftpubmed:oai:pubmedcentral.nih.gov:7427676 2023-05-15T16:10:34+02:00 Meat Consumption and Meat Cooking Practices in Essential Tremor: A Population-Based Study in the Faroe Islands Ferrer, Monica Eliasen, Eina H. Petersen, Maria Skaalum Jiang, Wendy Zheng, Wei Louis, Elan D. 2020-08-14 http://www.ncbi.nlm.nih.gov/pmc/articles/PMC7427676/ https://doi.org/10.5334/tohm.236 en eng Ubiquity Press http://www.ncbi.nlm.nih.gov/pmc/articles/PMC7427676/ http://dx.doi.org/10.5334/tohm.236 Copyright: © 2020 The Author(s) http://creativecommons.org/licenses/by/4.0/ This is an open-access article distributed under the terms of the Creative Commons Attribution 4.0 International License (CC-BY 4.0), which permits unrestricted use, distribution, and reproduction in any medium, provided the original author and source are credited. See http://creativecommons.org/licenses/by/4.0/. CC-BY Tremor Other Hyperkinet Mov (N Y) Article Text 2020 ftpubmed https://doi.org/10.5334/tohm.236 2020-08-30T00:30:28Z BACKGROUND: Elevated tissue levels of the tremor-producing neurotoxin, harmane, have been detected in patients with essential tremor (ET) in the USA and Spain. Recently, a study in the Faroe Islands similarly noted an elevation in blood harmane concentrations in probable and definite ET cases. The underlying mechanism is not understood. Possible mechanisms include increased dietary consumption (esp. through cooked meats), impaired metabolism, or increased endogenous production of harmane. To investigate this issue further, we conducted a population-based study in the Faroe Islands to examine meat consumption and meat cooking practices in ET cases and controls. METHODS: 1,328 Faroese adults were screened for tremor and 27 ET cases were identified. Meat consumption and meat cooking practices were compared to 200 controls. Detailed data were collected via questionnaires regarding current meat consumption for 14 meat types and meat cooking doneness for 8 meat types. Data were also available on blood harmane concentrations. RESULTS: Current meat consumption was similar in ET cases and controls in 12 out of 14 meat types, with no differences observed after a Bonferroni correction in any meat type; no difference was observed when stratified by gender. No difference was observed in meat doneness between ET cases and controls. Blood harmane concentrations were not correlated with dietary data. DISCUSSION: This is the first population-based study of harmane-linked dietary factors in ET. The study suggests the observed difference in blood harmane in ET is not driven by dietary differences and is likely due to other mechanisms (e.g., impaired metabolism). Text Faroe Islands PubMed Central (PMC) Faroe Islands Tremor and Other Hyperkinetic Movements 10 1 |
institution |
Open Polar |
collection |
PubMed Central (PMC) |
op_collection_id |
ftpubmed |
language |
English |
topic |
Article |
spellingShingle |
Article Ferrer, Monica Eliasen, Eina H. Petersen, Maria Skaalum Jiang, Wendy Zheng, Wei Louis, Elan D. Meat Consumption and Meat Cooking Practices in Essential Tremor: A Population-Based Study in the Faroe Islands |
topic_facet |
Article |
description |
BACKGROUND: Elevated tissue levels of the tremor-producing neurotoxin, harmane, have been detected in patients with essential tremor (ET) in the USA and Spain. Recently, a study in the Faroe Islands similarly noted an elevation in blood harmane concentrations in probable and definite ET cases. The underlying mechanism is not understood. Possible mechanisms include increased dietary consumption (esp. through cooked meats), impaired metabolism, or increased endogenous production of harmane. To investigate this issue further, we conducted a population-based study in the Faroe Islands to examine meat consumption and meat cooking practices in ET cases and controls. METHODS: 1,328 Faroese adults were screened for tremor and 27 ET cases were identified. Meat consumption and meat cooking practices were compared to 200 controls. Detailed data were collected via questionnaires regarding current meat consumption for 14 meat types and meat cooking doneness for 8 meat types. Data were also available on blood harmane concentrations. RESULTS: Current meat consumption was similar in ET cases and controls in 12 out of 14 meat types, with no differences observed after a Bonferroni correction in any meat type; no difference was observed when stratified by gender. No difference was observed in meat doneness between ET cases and controls. Blood harmane concentrations were not correlated with dietary data. DISCUSSION: This is the first population-based study of harmane-linked dietary factors in ET. The study suggests the observed difference in blood harmane in ET is not driven by dietary differences and is likely due to other mechanisms (e.g., impaired metabolism). |
format |
Text |
author |
Ferrer, Monica Eliasen, Eina H. Petersen, Maria Skaalum Jiang, Wendy Zheng, Wei Louis, Elan D. |
author_facet |
Ferrer, Monica Eliasen, Eina H. Petersen, Maria Skaalum Jiang, Wendy Zheng, Wei Louis, Elan D. |
author_sort |
Ferrer, Monica |
title |
Meat Consumption and Meat Cooking Practices in Essential Tremor: A Population-Based Study in the Faroe Islands |
title_short |
Meat Consumption and Meat Cooking Practices in Essential Tremor: A Population-Based Study in the Faroe Islands |
title_full |
Meat Consumption and Meat Cooking Practices in Essential Tremor: A Population-Based Study in the Faroe Islands |
title_fullStr |
Meat Consumption and Meat Cooking Practices in Essential Tremor: A Population-Based Study in the Faroe Islands |
title_full_unstemmed |
Meat Consumption and Meat Cooking Practices in Essential Tremor: A Population-Based Study in the Faroe Islands |
title_sort |
meat consumption and meat cooking practices in essential tremor: a population-based study in the faroe islands |
publisher |
Ubiquity Press |
publishDate |
2020 |
url |
http://www.ncbi.nlm.nih.gov/pmc/articles/PMC7427676/ https://doi.org/10.5334/tohm.236 |
geographic |
Faroe Islands |
geographic_facet |
Faroe Islands |
genre |
Faroe Islands |
genre_facet |
Faroe Islands |
op_source |
Tremor Other Hyperkinet Mov (N Y) |
op_relation |
http://www.ncbi.nlm.nih.gov/pmc/articles/PMC7427676/ http://dx.doi.org/10.5334/tohm.236 |
op_rights |
Copyright: © 2020 The Author(s) http://creativecommons.org/licenses/by/4.0/ This is an open-access article distributed under the terms of the Creative Commons Attribution 4.0 International License (CC-BY 4.0), which permits unrestricted use, distribution, and reproduction in any medium, provided the original author and source are credited. See http://creativecommons.org/licenses/by/4.0/. |
op_rightsnorm |
CC-BY |
op_doi |
https://doi.org/10.5334/tohm.236 |
container_title |
Tremor and Other Hyperkinetic Movements |
container_volume |
10 |
container_issue |
1 |
_version_ |
1765995746394374144 |