Parkinson’s
Researchers have developed a soft, wearable robot to help people with Parkinson’s walk without the threat of freezing.
When individuals with Parkinson’s disease freeze, they suddenly lose the ability to move their feet, often mid-stride, resulting in a series of staccato stutter steps that get shorter until the person stops altogether. These episodes are one of the biggest contributors to falls among people living with Parkinson’s disease. Today, freezing is treated with a range of pharmacological, surgical or behavioural therapies, none of which are particularly effective. Researchers from the Harvard John A. Paulson School of Engineering and Applied Sciences (SEAS) and the Boston University Sargent College of Health & Rehabilitation Sciences have used a soft, wearable robot to help a person living with Parkinson’s walk without freezing.
The new guidelines enable Integrated Care Boards (ICBs) to consider eligibility for a past period of NHS continuing healthcare (CHC), even for those who did not apply, but think they are entitled to funding.
A novel drug designed to treat apathy in Parkinson's disease patients is ready to begin clinical trials.
Scientists in Thailand have developed lightweight and easy-to-use Parkinson's gloves that can automatically reduce tremors.
AI can indicate presence of the disease an average of seven years before clinical presentation
Cavendish Homecare discuss how physical activity can be of great benefit
The evidence-based programme addresses issues around movement, nutrition, function and lifestyle
4D Life offers exercise and nutrition and aims to help people live well with the condition
Lara Tompkins was only 33 and had just given birth to her first child when she discovered she had Parkinson’s disease. While distressing enough in what should have been a joyous time, the lack of any tailored support for a young woman - let alone a new mother - made it a traumatic period. Here, Lara discusses why bespoke support for younger women is needed, why provision for young people with Parkinson’s needs to be less of a postcode lottery, and how Deep Brain Stimulation has gone on to change her life As a first-time mother, feelings of being overwhelmed, uncertain about what to do after such a huge adjustment in life, are completely common. But for Lara Tompkins, that life-changing moment - and its accompanying euphoria, amidst the many challenges that accompany becoming a parent - was compounded beyond what most of us could comprehend by a diagnosis of Parkinson’s disease.
NR Times hears from a nutrition specialist about the latest research on nutrition and Parkinson’s disease and how patients can adjust their diet to potentially aid their symptoms. As scientific understanding of neurodegenerative diseases evolves, research has identified a compelling link between nutrition and the risk and progression of Parkinson’s disease (PD). In recent years, a growing body of research suggests that what we eat could play a larger role than previously thought, with some studies showing that certain foods and compounds may have an effect on disease risk and progression. Antioxidant-rich foods like fruits and vegetables, for instance, are believed to combat oxidative stress, a key contributor to the degeneration of dopamine-producing neurons. Omega-3 fatty acids found in fish and specific nuts have also shown promise in promoting brain health. Conversely, other research highlights the potentially detrimental impact of certain dietary factors typically associated with a Western-style diet. For example, the consumption of highly processed foods, red meats and saturated fats has been associated with an increased risk of developing the condition. Diet and nutrition are also thought to help patients living with PD better manage their symptoms. For example, fibre-rich foods and fluids can ease constipation, a common symptom of PD, while boosting calcium and vitamin D intake can help improve bone health. To find out more about this growing area of interest, NR Times spoke to Dr Bethany Tennant, a naturopathic physician and certified nutrition specialist, about the current research and what patients can do to optimise their diet.
