Parkinson’s: The nutritional steps to better life quality

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.