Food Habits and Intake of Nutrients in Elderly Patients with Parkinson’s Disease

Abstract

Background: Weight loss is reported frequently in patients with Parkinson´s disease also early during the disease. Objective: To investigate food habits and nutrient intake in elderly Parkinson´s disease patients compared with matched controls, as well as to compare PD patients with and without weight loss. Methods: Twenty-six elderly free-living patients with PD, and 26 sex- and age-matched healthy controls, were assessed twice with one year interval between. All food consumed was recorded over 3 consecutive days. Food habits were assessed with the Food Based Concept for Classification of Eating Episodes and intakes of energy and nutrients were calculated. PD symptoms, olfaction, swallowing function, daily activities and serum concentration of different nutri ents were investigated. Results: After 1 year, the PD patients decreased their intakes of daily high quality snacks from 0.5 ± 0.7 to 0.3 ± 0.3 (p < 0.05) and their prepared complete meals from 0.8 ± 0.3 to 0.6 ± 0.3 (p < 0.05), while their daily number of prepared incomplete meals increased from 0.2 ± 0.2 to 0.3 ± 0.3 (p < 0.01). PD patients with weight loss increased their daily intakes of fat by 12 ± 34 g and their energy intake per kg body weight increased by 21 ± 31 kJ (p < 0.05), respectively, and this was higher than in those without weight loss (p < 0.01). PD patients required more help with buying and cooking food compared with the controls. Conclusions: PD patients’ food habits changed so that they consumed a lower number of prepared complete meals. PD patients with weight loss had a higher intake of fat and energy than those without weight loss, although this was obviously not sufficient to prevent weight loss. Impaired absorption of fat in PD should be discussed.

Eating Difficulties, Nutrition, Meal Preferences and Experiences Among Elderly A Literature Overview From a Scandinavian Context

“…Diseases such as Parkinson's disease, stroke and rheumatoid arthritis are often associated with eating difficulties (Jacobsson et al, 2000;Lorefält, Ganowiak, et al, 2006). Symptoms that affect nutrient intake and nutritional uptake in people with Parkinson's disease include stiffness, tremors, slow body movements, swallowing difficulties, and decreased motility of the gastrointestinal tract.…”

“…Symptoms that affect nutrient intake and nutritional uptake in people with Parkinson's disease include stiffness, tremors, slow body movements, swallowing difficulties, and decreased motility of the gastrointestinal tract. Parkinson's disease is also energy-consuming due to the symptoms mentioned above (Lorefält, Ganowiak, et al, 2006). Rheumatoid arthritis often leads to distorted joints, which may result in difficulties with lifting pots and pans, and gripping a knife and fork (Nordenskiöld, 1997).…”

“…A decrease in intake of solid food may result in less consumption of fresh fruit and vegetables, which could lead to a deficiency e.g. of certain vitamins (Lorefält, Ganowiak et al, 2006).…”

“…At least two studies have shown that milk may be an important food item to compensate for insufficient energy intake, as it can be conveniently consumed at any time and is indeed commonly used by disabled women (Andersson, Nydahl, Gustafsson, Sidenvall, & Fjellström, 2003;. Impaired arm mobility may have a negative impact on the intakes of protein and energy (McLaren & Dickerson, 2000) and, as described above, motoric eating difficulties may be part of a multifaceted explanation for weight loss in Parkinson patients (Lorefält, Ganowiak, et al, 2006;. Lorefält, Ganowiak et al (2006) point at specific food items, like fruit and vegetables that were in some cases omitted from the menu.…”

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“…Schluckstörungen sind mit einem hohen Risiko für Komplikationen, wie verringerte Wasser-und Energiezufuhr, Aspirationen und Pneumonie, verbunden [148]. Patienten mit Gewichtsverlust leiden im Vergleich zu Patienten ohne Gewichtsverlust häufiger an Dysphagie [139]. Schluckstörungen gestalten das Essen schwieriger; sie verringern den Genuss und beeinträchtigen die soziale Komponente der Mahlzeiten.…”