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A cohort study found that the intake of total fat, monounsaturated fatty acids, and polyunsaturated fatty acids was significantly associated with a lower risk of PD, however, no association was found between dietary saturated fat, cholesterol, or trans-fat and PD (104)
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The analyses were conducted by fitting GSH, GSH:GSSG ratio, and GPX as continuous variables as well as categorizing them into tertiles
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