Abstract
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).
Highlights
Essential tremor (ET) is among the most prevalent neurological diseases, yet potential modifiable environmental factors contributing to its etiology are poorly understood
The underlying mechanism for this elevation is not understood, and in these analyses, we explored dietary ones
All study procedures were approved by the local Ethical Review Committee of the Faroe Islands and the Institutional Review Board at Yale University, with participation on a voluntary basis and signed informed consent obtained from each enrollee
Summary
Essential tremor (ET) is among the most prevalent neurological diseases, yet potential modifiable environmental factors contributing to its etiology are poorly understood. Blood and brain concentrations of harmane have been shown to be elevated in patients with ET compared to controls [2, 4,5,6]. A study in the Faroe Islands noted an elevation in blood harmane concentrations in probable and definite ET cases. 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. 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)
Talk to us
Join us for a 30 min session where you can share your feedback and ask us any queries you have