Impact of Diet on Parkinson's Disease

Parkinson's Disease (PD) is a systemic disease that affects a substantial number of adults in the United States. Over 1 million US adults are afflicted with this disease and the number of people being diagnosed with PD every year is on the rise.  It is expected that PD diagnosis will reach 1.2 million adults by 2030. PD is not curable, but current research suggests that diet may play a key role in the development and management of the disease.  Individuals diagnosed with PD tend to have a lower diet quality and tend to eat more added sugar than those without the disease. The accumulation of neural proteins in the brain, oxidative stress, inflammation, and imbalance in the gut are key contributors to PD. This article will review what is currently known about the relationship between diet and Parkinson's Disease. 

Historically, general dietary recommendations are difficult to make for patients with PD as the associations with this disease and diet are just now being understood. There are some emerging themes in research that are suggesting specific changes in diet for PD patients to slow down symptom progression. Adopting a generally healthy diet that is rich in antioxidants and anti-inflammatory foods may improve the quality of life for individuals with PD.  An anti-inflammatory diet includes eating more fruits, vegetables, and whole grains and eating less added sugar and salt.  Anti-inflammatory diets have been shown to reduce fatigue, depression, and oxidative stress occurring in the body due to PD.  Research is suggesting that overall diet quality is more important than eating, or avoiding, specific foods. 

Moderating the amount of protein eaten due to medication interaction is a concern for some patients with PD.  Dietary amino acids found in protein foods interact with Levodopa, a common medication used to treat PD.  Despite this, it is important to only moderate protein intake instead of restricting it. Weight loss is a major concern for PD patients and eating too little protein could make weight loss worse and accelerate disease progression. Using a protein redistribution diet may be helpful for some patients of PD, consulting a medical professional to learn more about this technique, and if it would be helpful is suggested. Plant sources of protein are considered the best sources because they also contain antioxidants that are part of an anti-inflammatory diet. 

An additional area of dietary concern is connected to another medication used to treat PD.  Individuals with PD produce less dopamine because some of the cells in their brain that produce dopamine die. A common medication taken by PD patients increases dopamine production from healthy brain cells to mimic typical brain function and reduce PD symptoms. This medication increases the dopamine in the brain and improves muscle and nerve function, but it also creates craving for foods that are high in added sugars.  If individuals with PD eat larger amounts of high sugar and trans-fat foods it is likely that the intensity and progression of PD symptoms will increase, reversing the beneficial effects of the medication.

Also, the state of gut health is starting to emerge as a major theme in PD symptom management. New research is suggesting that individuals with PD have different types of gut bacteria than those without PD. This preliminary research suggests that individuals with PD tend to eat more fat, particularly saturated fat, which creates low grade inflammation in the body and increases oxidative stress. Stress and inflammation increase the risk for development of PD and worsening symptoms of the disease over time. There is good evidence that improved gut health can improve symptom severity and disease progression. The best way to improve the health of our gut bacteria is to eat foods with high amounts of fiber like fruits and vegetables, nuts and seeds, and whole grains. Taking probiotic supplements can also improve GI symptoms, relieve constipation, improve motor skills, and reduce anxiety and depression.

The types of food eaten regularly can improve gut health and decrease the intensity of PD symptoms. Following a Mediterranean (MED) or Mediterranean-DASH Intervention for Neurodegenerative Delay (MIND) diet may have the greatest impact on PD symptoms and disease progression. Both diets emphasize eating large amounts of fruits and vegetables which are high in antioxidants like vitamin E and vitamin C. Individuals that follow the MED or MIND dietary patterns most of the time have a lower risk of developing PD and less severe symptoms for those diagnosed with the disease. These diets focus on eating more olive oil, fresh fruits and vegetables, fish, poultry, beans, nuts, and wine. The MIND diet puts an extra emphasis on eating green leafy vegetables, berries, and beans.

While research on the relationship between diet and Parkinson's Disease is ongoing, adopting a balanced, antioxidant-rich, and anti-inflammatory diet may improve symptoms and overall quality of life for individuals with PD. Further research is needed to create a dietary pattern specific to the treatment of PD. However, the recommendations made in this article are healthy for everyone but may have a more significant effect on individuals with Parkinson’s Disease. 

Take Away Recommendations:

Eat less:

• Carbohydrates
• Added sugar
• Red meat
• Full-fat dairy
• Refined pastries
• Fried foods 

Eat more:

• Fruits
• Vegetables
• Whole grains
• Olive Oil

Eat in moderation:

• Legumes (Velvet and Fava beans)
• Chicken or turkey
• Fish
• Nuts
• Seeds
• Dairy Products

Sample Menu:  This menu is a tool to provide you with ideas on the types of foods that fit in a MED or MIND diet.  Changing your diet will be more successful if you introduce a few of these foods into your diet at a time.  Don’t be afraid to substitute some of your favorite foods that fit this dietary pattern! 

Resources:

• Agnieszka, W., Paweł, P., & Małgorzata, K. (2022). How to Optimize the Effectiveness and Safety of Parkinson’s Disease Therapy? – A Systematic Review of Drugs Interactions with Food and Dietary Supplements. Current Neuropharmacology, 20(7), 1427–1447. https://doi.org/10.2174/1570159X19666211116142806
• Bianchi, C. M., Egnell, M., Huneau, J.-F., & Mariotti, F. (2016). Plant Protein Intake and Dietary Diversity Are Independently Associated with Nutrient Adequacy in French Adults. The Journal of Nutrition, 146(11), 2351–2360. https://doi.org/10.3945/jn.116.236869
• Carrasco, M., Camara, A., & Compta, Y. (2023). Healthy diet versus added sugars and unsaturated fatty acids in Parkinson’s disease: Food for thought. Parkinsonism & Related Disorders, 115, 105865. https://doi.org/10.1016/j.parkreldis.2023.105865
• De Queiroz Cavalcanti, S. A., De Almeida, L. A., & Gasparotto, J. (2023). Effects of a high saturated fatty acid diet on the intestinal microbiota modification and associated impacts on Parkinson’s disease development. Journal of Neuroimmunology, 382, 578171. https://doi.org/10.1016/j.jneuroim.2023.578171
• Fox, D. J., Park, S. J., & Mischley, L. K. (2022). Comparison of Associations between MIND and Mediterranean Diet Scores with Patient-Reported Outcomes in Parkinson’s Disease. Nutrients, 14(23), Article 23. https://doi.org/10.3390/nu14235185
• Kwon, D., Folle, A. D., Del Rosario, I., Zhang, K., Paul, K. C., Keener, A. M., Bronstein, J. M., & Ritz, B. (2023). Diet quality and Parkinson’s disease: Potential strategies for non-motor symptom management. Parkinsonism & Related Disorders, 115, 105816. https://doi.org/10.1016/j.parkreldis.2023.105816
• Lawrie, S., Coe, S., Mansoubi, M., Welch, J., Razzaque, J., Hu, M. T., & Dawes, H. (2023). Dietary Patterns and Nonmotor Symptoms in Parkinson’s Disease: A Cross-Sectional Analysis. Journal of the American Nutrition Association, 42(4), 393–402. https://doi.org/10.1080/07315724.2022.2056544
• Paknahad, Z., Sheklabadi, E., Moravejolahkami, A. R., Chitsaz, A., & Hassanzadeh, A. (2022). The effects of Mediterranean diet on severity of disease and serum Total Antioxidant Capacity (TAC) in patients with Parkinson’s disease: A single center, randomized controlled trial. Nutritional Neuroscience, 25(2), 313–320.
• Santa Cruz, J. (2023). Diet’s Role in Parkinson’s Disease. Today’s Dietitian, 25(7), 32–35.

Authors

April Litchford

Extension Assistant Professor | Nutrition and Food | Box Elder County

Family & Consumer Sciences

Phone: 435-695-2544

Email: april.litchford@usu.edu

Related Research

Ensuring Adequate Vitamin D Intake Among Infants and Children

Many people in the United States, including children, do not get enough vitamin D in their diet’s. In fact, about 52% of children have low levels of vitamin D in their blood.

A-Peeling Banana Bread

A-Peeling Banana Bread Recipe.

Added Sugars: What You Need to Know

Why and how to limit added sugar in your diet, what it is, and where to find it.

Almond Whole Wheat Toaster Waffles

I love this recipe because ithas a great nutty flavor and crisp, light texture. Itreally sticks with me!The whole-wheat flour meansI am getting plenty of fiber and phytochemicals. The almond flour adds a wonderful nutty flavor, and some healthy fats, prot

Anxiety and Depression: Can Diet Help?

Exploring the role of diet with anxiety and depression.

Apple Cinnamon French Toast

This fruity take on a breakfast classic is ideal for Sunday morning breakfasts with the family or a weeknight breakfast for dinner. Try using a thick sourdough or whole grain bread that will absorb the egg mixture extra well.To mix it up, try different to

BBQ Chicken Lettuce Wrap

Forego the high-calorie hamburger buns with this BBQ chicken recipe! Lettuce leaves give the entree a simple, light, and fresh taste. The chopped cashews bring out the extra crunch in the dish, and the fresh pineapple paired with the BBQ sauce lends an is

Baby-Led Weaning: An Approach to Introducing Solid Foods to Infants

Baby-Led Weaning (BLW) is a safe and effective alternative to the traditional method as it introduces solid foods in a way that respects an infant’s autonomy, provides supplemental nutrition, and promotes healthy weight and eating behaviors (Rapley 2015).

Body Image in Adolescence

This fact sheet addresses risk factors and protective factors in order to help adolescents navigate this critical time frame.

Boost the Benefits with Beans

Replacing fats with bean puree can reduce calories, fat, and cholesterol while adding nutrients.

Breastfeeding or Formula Feeding: A Mother’s Choice

Deciding how to feed an infant is a decision that should be made by a mother and her family. The benefits of exclusively breastfeeding an infant for the first six months of life are well established (World Health Organization [WHO], 2017); however, it may

Carrot-Top Pesto Pasta

Carrot-Top Pesto Pasta Recipe.

Chocolate Zucchini Brownies

This hybrid of zucchini bread and homemade brownies will get even the pickiest of eaters to ask for seconds. The mild and adaptable taste of zucchini is perfect to blend into a dark, thick brownie. Also the batter is perfect for tasting because there are

Controlling Blood Glucose Levels Through Diet

Individuals with diabetes can better manage their blood glucose levels by changing the amount of fiber, protein, and fat they eat regularly. This article will discuss these three components of food in detail and will provide suggestions for recipes to he

Curried Chicken Salad Sandwich

Most store-bought chicken salads have lots of mayonnaise, making them high in calories. This low-calorie alternative is made with plain Greek yogurt. You won’t even be able to tell the difference!

Dairy Milk Alternatives

Nutrition considerations for choosing a plant-based milk.

Dairy in Your Child's Diet

For many people, a healthy and well-balanced diet includes foods from all the food groups. The dairy group is especially important for children and youth because of the high amounts of protein, calcium, and vitamin D that are used to build strong bones an

Diabetes Education Resources

Many educational resources are available for you and your family that address a wide variety of diabetes topics.

Diabetes and the Holidays

Dealing with diabetes symptoms during the holidays can be frustrating. This article provides practical tips to help you better manage your symptoms while enjoying the holiday season.

Does Healthy Eating Cost More?

Decisions regarding food choices are based on a variety of factors including cost, taste, convenience, and availability. Many people feel that nutritious foods cost more than foods high in calories and low in important nutrients. In an effort to save mone

Eggs are Back on the Menu

How eggs can be a part of a healthy diet.

Fasting Diets: Are They Safe, Healthy, and Effective?

Diets are commonly prescribed to induce weight loss and reduce the risk of many diseases. Because a standard daily calorie restriction diet is often hard to maintain, other diet alternatives such as fasting diets were created. Fasting diets have been foun

Finding a Diabetes Community

Connecting with others can be an excellent way for you to find others who “get it” and understand the unique challenges associated with T1D. A community can be where you can get and give support, share practical strategies, and minimize isolation.

Fluoride: From Birth to Adolescence

In this fact sheet we will discuss the benefits of using fluoride, the most common concerns about fluoride intake in children, and recommendations from birth to adolescence.

Food Waste Part 3: Shopping

Learn shopping skills to prevent food waste

Food Waste Part 6: Introduction to Increasing Cooking Skills and Preserving Foods

Learn the basic skills for preserving and cooking foods so that you can save time, money, and decrease the amount of food wasted in your home.

Food Waste Part 7: “Wait! Don’t throw that away!” Composting and Creative Recipes

Learn to reduce food waste through composting and creative recipes.

Food Waste Prevention Part 1: Introduction

No one likes wasting food, but in the United States each person wastes on average about a pound of food every day. Thirty million acres of cropland is used to produce this wasted food every year. To learn more about options to reduce food waste and resour

Food Waste Prevention Part 2: Meal Planning

Prevent food waste through meal planning and shopping habits.

Food Waste Prevention Part 4: Using Leftovers

Don’t waste food or money: learn to safely use leftovers to make delicious meals.

Food Waste Prevention Part 5: Food Labels and Food Safety

Stop wasting food and money: learn what the dates on your food mean and safe food storage.

Fresh and Easy: How to Make Pureed Baby Food

Starting the transition from breast milk or formula to solid foods can be quite daunting for parents.To add to the challenge, there are hundreds of commercial pureed baby food options on the market to choose from. In

Frozen Yogurt in a Bag

This recipe is a great family activity where everyone can get involved! Once the bags are ready to shake, have everyone sit in a circle (outside is best because the bag might drip water). Take turns having each person shake the bag and passing to the next

Fruit and Vegetable Guide Series: Apples

This guide includes information on selecting, preparing, cooking, and storing apples.

Fruit and Vegetable Guide Series: Bananas

This guide includes information on selecting, preparing, cooking, and storing bananas.

Fruit and Vegetable Guide Series: Beets

This guide includes information on selecting, preparing, cooking, and storing Beets.

Fruit and Vegetable Guide Series: Brussel Sprouts

This guide includes information on selecting, preparing, cooking, and storing Brussel Sprouts.

Fruit and Vegetable Guide Series: Cantaloupe

This guide includes information on selecting, preparing, cooking, and storing Cantaloupe.

Fruit and Vegetable Guide Series: Carrots

This guide includes information on selecting, preparing, cooking, and storing Carrots.

Fruit and Vegetable Guide Series: Cauliflower

This guide includes information on selecting, preparing, cooking, and storing Cauliflower.

Fruit and Vegetable Guide Series: Celery

This guide includes information on selecting, preparing, cooking, and storing Celery.

Fruit and Vegetable Guide Series: Cilantro

This guide includes information on selecting, preparing, cooking, and storing Cilantro.

Fruit and Vegetable Guide Series: Corn

This guide includes information on selecting, preparing, cooking, and storing corn.

Fruit and Vegetable Guide Series: Grapefruit

This guide includes information on selecting, preparing, cooking, and storing Grapefruit.

Fruit and Vegetable Guide Series: Green Beans

This guide includes information on selecting, preparing, cooking, and storing Green Beans.

Fruit and Vegetable Guide Series: Jalapeno

This guide includes information on selecting, preparing, cooking, and storing Jalapeno.

Fruit and Vegetable Guide Series: Lemons

This guide includes information on selecting, preparing, cooking, and storing Lemons.

Fruit and Vegetable Guide Series: Limes

This guide includes information on selecting, preparing, cooking, and storing Limes.

Fruit and Vegetable Guide Series: Mushrooms

This guide includes information on selecting, preparing, cooking, and storing Mushrooms.

Fruit and Vegetable Guide Series: Peaches

This guide includes information on selecting, preparing, cooking, and storing peaches.

PreviousNext