Parkinson’s Disease: Nutritional Considerations

Nutritional Considerations for Reducing Risk

Although there is no known cure for Parkinson’s disease, research studies are investigating whether dietary changes decrease the risk of disease. The following steps are under consideration:

• Avoiding animal fat: Some studies have shown that Parkinson’s disease is more common in people who eat high levels of animal fat and saturated fat. Avoiding animal fat brings other benefits, of course, such as lower cholesterol and reduced risk of heart disease.
  
• Avoiding dairy products: A large study (called the Health Professionals Follow–Up Study) found a higher risk for Parkinson’s disease in men who had high intake of dairy products. Researchers think this may be due to chemicals found in dairy products called tetrahydroisoquinolines. Further, dopamine neurons may be damaged by other chemicals in dairy products, including beta–carbolines, pesticides, and polychlorinated biphenyls.
  
• Drinking caffeinated beverages: Some studies have found that people who drink several cups of coffee or tea daily have a lowered risk of developing Parkinson’s disease. This may be related to the high levels of antioxidants in both tea and coffee. 

Nutritional Considerations for More Effective Treatment

Dietary changes may also improve the effectiveness of medical treatment. In some patients, the standard levodopa medication may not successfully improve symptoms. If so, there are several nutritional changes that may help.

• Eating a low–protein diet during the daytime can be helpful because protein may decrease the availability of levodopa to the brain.
• In addition, vitamin supplements and foods high in vitamin B₆ (such as fortified cereals and grains, beans, meat, poultry, potatoes, and sweet potatoes) may also decrease the availability of levodopa to the brain. Therefore, limiting these foods and supplements may be useful.
  
• Parkinson’s disease often causes weight loss. Patients should try to maintain a healthy body weight by eating regular meals and between–meal snacks that have sufficient calories from whole grains (100 percent whole oats, oat bran, bulgur, barley, brown rice), fruits, 100 percent fruit juices, and vegetables. 
  
• Patients may want to consult with a nutritionist for help in making healthy food choices.