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.
Dr Tennant specialises in sports medicine, pain management and neurodegenerative conditions. After graduating from the National College of Natural Medicine in Oregon, US, she completed a post-doctoral research fellowship in Parkinson’s disease and nutrition, exploring the impact that diet has on PD symptoms.
NR Times: What promising research has been taking place in the Parkinson’s and Nutrition space?
Dr Bethany Tennant: Some recent studies have encouraged Parkinson’s patients to eat whole foods. The Journal of Parkinson’s Disease in 2021 found that a diet rich in fruits, vegetables, nuts and whole grains was associated with lower risk and slower progression. Conversely, a diet rich in highly processed meat, as well as sugary drinks, was associated with a higher risk.
Dr Bethany Tennant
I also think the research in understanding the role of the gut microbiome is particularly interesting. In 2020, there was a study that investigated a high-fibre diet reducing the risk of Parkinson’s disease by promoting a healthy gut microbiome.
In terms of nutrient specific, in 2020 a study demonstrated that the compound CoQ10 may help slow the progression of the condition. Of course, with all of these studies, more research is needed to confirm their findings.
Also, there is an emergence of evidence around environmental toxins and risk of PD. This relates to nutrition in the way we can support biotransformation in the liver, skin and gut.
How does nutrition affect Parkinson’s Disease?
Nutrition can affect Parkinson’s through the dopamine pathway but also in managing common non-motor symptoms such as constipation, low mood and insomnia. Foods that naturally boost dopamine are those that are high sources of the neurotransmitter building block, tyrosine which is an amino acid that includes eggs, nuts, fish, beans and lean meats.
Fava beans also contain L-DOPA. It is also important to be mindful of these foods as well as protein consumption timing when on pharmaceuticals such as Levodopa.
Can you talk about the science behind neuroprotective foods? How do these foods help boost brain function?
Neuroprotective foods are those that are anti-inflammatory and highly antioxidant. Omega-3 fatty acid sources including EPA (Eicosapentaenoic acid) and docosahexaenoic acid (DHA) support optimal brain health. Some food sources include fatty fish such as salmon, trout and sardines as well as nuts and seeds (chia and flax especially).
Some of the understanding of how omega-3s can help with brain function is in its ability to support circulation. In a 2022 study, the use of Omega-3s led to higher haemoglobin oxygen saturation and concentrations suggesting an improvement in blood circulation to the brain.
What foods would you recommend to Parkinson’s patients?
The Mediterranean Diet has been one of the most researched for Parkinson’s disease risk and progression [and] has been the focus of several studies investigating its potential role in the condition. The diet is characterised by high consumption of vegetables, fruits, nuts, legumes, whole grains, fish, and olive oil, and low consumption of red meat and saturated fats.
One study published in the Journal of Movement Disorders in 2020 found that adherence to the Mediterranean diet was associated with a lower risk of PD.
Another study published in the journal Neurology in 2018 investigated the effects of the Mediterranean diet on the progression of PD. The study followed over 500 participants
with for 2 years and found that those who followed the Mediterranean diet had slower disease progression compared to those who did not.
While these studies suggest that the Mediterranean diet may have potential benefits for PD, it’s important to note that the diet should not be considered a cure for the disease.
Can what we drink influence Parkinson’s disease risk and progression?
The relationship between caffeine and Parkinson’s disease is an interesting category of research. A study in 2020 showed that caffeine modified disease risk and progression among both healthy individuals and those with PD.
Green tea is also a hot research botanical with polyphenols, catechins and primarily EGCG showing the potential to be neuroprotective. Some research is exploring its use as a therapeutic intervention while epidemiological studies show its consumption is associated with a reduced risk of PD.
Is nutrition and Parkinson’s well-researched or do you think it needs more attention from the scientific community?
It is challenging to do nutrition research in general but I do think that epidemiological studies help with some insights and a growing amount of research is interested in exploring how nutrition biochemistry relates to neurodegenerative diseases.
In general, do you think Parkinson’s patients receive adequate advice on nutrition or could more be done to educate patients on the importance of diet?
Most patients do not receive enough information. I know that some patients will be advised to simply increase calories based on where they are in the progression of the disease [and] encouraged to consume highly processed, high-fat and high-sugar foods.
I hope that [nutrition] can play a larger role in Parkinson’s care moving forward. I know the Brian Grant Foundation is doing a lot of work to support those living with Parkinson’s to understand how exercise, nutrition and mindfulness can help with their condition.
I think that dieticians can support optimising nutrition for non-motor symptoms as well as tracking nutrients and dietary guidelines as we continue to research what can support symptom management and slow progress of PD. The gut-brain axis and microbiome are certainly impacted by nutrition and we are continuing to learn how these are influences of PD.
