Nutrition and Parkinson’s Disease

Nutrition plays an important role in the management of Parkinson’s Disease and the research is constantly emerging. Different foods can play a role in either being positive on your disease process (neuroprotective) or negative (neurodegenerative). In the following section we will talk about what the research tells us about how food affects your brain, body and the progression of Parkinson’s disease.

The Gut Brain Connection

More and more we are learning how connected our gut is with our brain health. Even in healthy individuals, what we eat has an effect on our mood, cognition, sleep, and overall health. Your brain and gut are connected in three main ways. First via the vagus nerve that sends signals to and from your brain. This means that your brain can affect your gut but your gut can also affect your brain. This is seen in people who suffer from irritable bowel syndrome having a high correlation with anxiety. The opposite effect can be seen where your brain can affect your gut. For example, people that are chronically stressed may experience altered gut mobility which can lead to constipation or diarrhea. The brain is also connected to the gut via the release of hormones (GABA and serotonin) that allow for quick communication through your bloodstream. The hormones GABA and serotonin are produced in both your gut and your brain and can work on either system within your body. The final way your gut can affect your brain is through the immune system. Your gut is full of millions of bacteria called microbes that produce different chemicals that can affect how your body functions and responds to exposure from the environment. If the gut microbes are not able to assist in keeping the immune system in check, this can lead to an increase in inflammation within the body. This in turn can cause an increase in anxiety, depression, stress, and other cognitive issues.

Neuroprotective Foods

• Antioxidants: foods rich in antioxidants are considered beneficial because they help to decrease the oxidative stress on the cellular level and decrease inflammation within our bodies. Some research studies have shown that some cruciferous vegetables produce additional neuroprotective chemicals and antioxidants (broccoli, brussel sprouts, cabbage, cauliflower). To find foods rich in antioxidants, try to look for “all the colors of the rainbow” which helps ensure you get a multitude of vitamin, mineral and antioxidant rich foods. (Zwickey, 2018).

• Omega 3: foods such as fish, nuts (walnuts, pistachios, macademia nuts, cashews, almonds), and seeds that are rich in Omega 3 have been shown to support the nervous system and be protective for those with neurodegenerative diseases. Most of the studies that have shown positive effects of Omega 3 supplementation have looked at cognitive protection in Alzheimer’s disease. One large study that looked at Omega 3 supplementation in Parkinson’s Disease showed a decrease in depression symptoms. (Seidl et al, 2014).

• Fiber: fiber can help with many parts of digestion including normalizing gut mobility, decreasing constipation, and decreasing spikes in glucose when eating foods with high sugar content. Fiber is found in vegetables, fruits, and some grains and legumes. (Zwickey, 2018)

• Caffeine: some studies have shown that caffeine (specifically coffee and black tea) consumption can decrease the risk for Parkinson’s disease (Ross et al, 2000).

This figure is from the research study by Seidl et al, 2014. Foods in red have a neurodegenerative effect, and foods shown in green have a neuroprotective effect. Foods shown in yellow have conflicting results and need to be studied further.

Neurodegenerative Foods

• Sugar: foods high in sugar have been shown in many research studies to be highly inflammatory within multiple systems in our bodies. Too much sugar can lead to large spikes and falls in our blood sugar which in turn will lead to rises and falls in our energy and mood. Additionally, eating too much sugar in the evening may prevent a good night's sleep. Sugar can also negatively impact the immune system via the gut-brain connection by altering the gut microbiome. With a balanced diet of carbohydrates, fats and protein you may experience decreases in sugar cravings! (Zwickey, 2018)

• Dairy products: these foods have been shown in many research studies to be highly inflammatory as well. Multiple studies have shown an increased risk for Parkinson’s disease with increased dairy consumption, especially milk. This association was not as strong for cheese and yogurt consumption. This may be due to the fermentation process or the probiotic benefits that yogurt provides our gut. (Seidl et al, 2014).

• Highly processed foods: besides the high concentration of sugar and fat in these foods, they are also loaded with chemicals and additives that are hard on our body systems. Prepackaged foods can also be loaded with high amounts of salt. Trying to opt for home cooked meals allows you to control the amount of salt, sugar and fat added to your food! (Zwickey, 2018)

  Parkinson’s Medication and Nutrition:

  The timing of when you eat and take your Parkinson’s medication may affect the way it is absorbed. Foods that are high in protein or fat may slow or decrease the effectiveness of carbidopa-levodopa (Sinemet) by changing how it is absorbed in your body. If you are eating within 30-60 minutes of the time you need to take your Parkinson’s specific medication, try avoiding foods high in protein/fat or talk to your doctor about changing the time you take your medications.

  Before adding supplements or making major changes in your diet, consult with your doctor about how this might affect your medications. The best way to determine how your diet might be affecting your Parkinson’s disease is to meet with your doctor or a registered dietician to learn more!

Disclaimer: this article is not intended to take the place of advice from a medical professional. For more information on nutrition and Parkinson’s disease, you should talk to your doctor and a registered dietician.

Sources:

1. Ross et al, 2000. Association of coffee and caffeine intake with the risk of Parkinson Disease. JAMA 283(20): 2674-2679.

2. Seidl et al, 2014. The emerging role of nutrition in Parkinson’s disease. Front Aging Neurosci 6(36).

3. Zwickey. “Nutrition and PD.” Parkinson's Foundation, 2018, www.parkinson.org/pd-library/fact-sheets/Nutrition.

4. The latest in nutrition and Parkinson's disease. (2018). Retrieved April 16, 2021, from https://www.parkinson.org/blog/research/Latest-in-Nutrition-and-Parkinsons-Disease