Diets That Lower Parkinson’s Risk and Symptoms

Diets That Lower Parkinson’s Risk and Symptoms by Ashleigh Feltham Accredited Practising Dietitian and Accredited Nutritionist

With a growing aging population, the number of people diagnosed with Parkinson’s disease is increasing. The World Health Organization defines Parkinson’s as ‘a brain condition that causes problems with movement, mental health, sleep, pain and other health issues. Parkinson disease gets worse over time. There is no cure, but therapies and medicines can reduce symptoms. Common symptoms include tremors, painful muscle contractions and difficulty speaking.’

Parkinson’s occurs when nerve cells in the basal ganglia, the region in your brain that controls movement, are damaged and die off. These nerve cells play many important roles, including the release of dopamine. Less dopamine is the cause of impairment of movement.
People with Parkinson’s also have a diminished production of the chemical messenger called norepinephrine. Amongst other things, norepinephrine controls blood pressure and heart rate. A third common symptom of people with Parkinson’s is Lewy bodies – protein masses that form in the cells of the brain.

The cause of Parkinson’s is still unknown. The consensus is that a combination of factors, including genetics, environmental factors like diet, aging and chemical exposure, are to blame.

Investigations into the efficacy of single nutrients on the risk and progression of Parkinson’s are promising. Three whole-diet approaches appear to be effective at reducing your risk of developing Parkinson’s and helping to reduce both motor and non-motor symptoms, as well as slowing the progression of the disease.

The first two diets linked to these benefits are the Mediterranean diet and the Mediterranean-DASH Intervention for Neurodegenerative Delay diet (MIND). These diets are rich in fruit, vegetables, wholegrains and healthy fats.

The fruit and vegetables may provide these benefits due to a variety of antioxidants and polyphenolic phytochemicals. In addition, fruit, vegetables and wholegrains provide prebiotic fibre, which supports a healthy gut microbiome. There is a direct link from your gut to your brain, so supporting the gut microbiome is essential for brain health. Secondly, the healthy fats help to promote cell repair and brain health – especially seafood, which provides an essential omega-3 fat required for the brain called eicosapentaenoic acid, or EPA. EPA can be found in good amounts in fatty fish, such as sardines, herring, mackerel and sardines.

The antioxidants, phytochemicals and healthy fats all assist in reducing chronic inflammation. Free radicals and oxidative stress cause neuroinflammation, which is associated with Parkinson’s.

The third diet that may reduce the risk and symptoms of Parkinson’s is the ketogenic diet, which is high in fat, moderate in protein and very low in carbohydrates. The number one downside is the high restrictions of the keto diet, which make it difficult to adhere to in the long term. Its effect on the gut microbiome, its ability to be sustained and its long-term effect on Parkinson’s progression and symptoms require more research.

Take home message

Rather than thinking of a single food, it seems logical to use a whole diet approach to help reduce your risk of developing Parkinson’s and to lower symptoms and rate of progression. With the current available research, the Mediterranean and the Mediterranean-DASH Intervention for Neurodegenerative Delay (MIND) diets are the two best diets to follow.

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