Parkinson’s Disease and Sugar Intake—Reasons for and Consequences of a Still Unclear Craving

Haas, Julienne; Berg, Daniela; Bosy‐Westphal, Anja; Schaeffer, Eva

doi:10.3390/nu14153240

Cited by 12 publications

(5 citation statements)

References 143 publications

(102 reference statements)

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“…In our research, sugar consumption was shown to be protective in both analyses. The hypothesis that this positive effect could be interpreted as a craving driven by a subconscious attempt at treatment is intriguing [40]. Nevertheless, further research is necessary to clarify this aspect.…”

Section: Sugarmentioning

confidence: 98%

Parkinson’s disease and food expenditure in Italy: stochastic and non-stochastic analyses

Cornelli,

Grossi,

Recchia

et al. 2024

Preprint

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Background The correlation between food and Parkinson's disease (PD) indicates that there are positive benefits from the Mediterranean diet (MeD). Objective To find the correlation between PD and food expenditure/consumption in the various regions of Italy in 2016. Methods The food expenditure/quantities in kilograms of 56 distinct food categories and PD, in terms of Standardised Mortality Ratio (SMR), were computed for the year 2016 for 19,500 families in 540 Italian municipalities. Stochastic analysis based on Partial Least Square Regression (PLSR) and non-stochastic analyses (neural network mapping) were used to compute the associations with PD. Results The following results were obtained by focusing on food categories deemed significant in both stochastic and non-stochastic analyses: Yogurt, fresh vegetables, wine, processed meat, citrus fruit, and butter were identified as causative factors, while cheese, ice cream, beef, grapes & strawberries , bananas, canned fruit, and fruit juice were deemed partially causative. Added sugar, flour, lamb meat, and dried legumes emerged as protective, while seed oil, pork meat, fish, fish canned, and tomatoes canned showed partial protective effects. In Southern Italy, the SMR of PD was significantly lower than in the North due to a lower consumption of causative foods and a higher consumption of protective ones. Conclusions In 2016, the PD death rate in South of Italy was significantly lower than that in the North. The food pattern that emerged in Southern regions was also significantly different: a lower consumption of causative foods and higher consumption of protective ones. Using data on food expenditure and quantities enabled us to track the correlation with PD SMR on an annual basis.

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Section: Sugarmentioning

confidence: 98%

Parkinson’s disease and food expenditure in Italy: stochastic and non-stochastic analyses

Cornelli,

Grossi,

Recchia

et al. 2024

Preprint

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“…Iron may play a role in the development of insulin resistance, as measures of iron have been shown to be associated with insulin sensitivity 65 . Existing literature also shows that glycemic dysregulation and related diseases are related to increased PD risk and worse PD outcomes [67][68][69] . This may be partially caused by a shared dysregulation of both glycemic control and iron metabolism.…”

Section: Sugars and Carbohydratesmentioning

confidence: 99%

Dietary and Lifestyle Factors of Brain Iron Accumulation and Parkinson’s Disease Risk

Ahern,

Boyle,

Thompson

et al. 2024

Preprint

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Purpose: Iron is an essential nutrient which can only be absorbed through an individual's diet. Excess iron accumulates in organs throughout the body including the brain. Iron dysregulation in the brain is commonly associated with neurodegenerative diseases like Alzheimer's disease and Parkinson's Disease (PD). Our previous research has shown that a pattern of iron accumulation in motor regions of the brain related to a genetic iron-storage disorder called hemochromatosis is associated with an increased risk of PD. To understand how diet and lifestyle factors relate to this brain endophenotype and risk of PD we analyzed the relationship between these measures, estimates of nutrient intake, and diet and lifestyle preference using data from UK Biobank. Methods: Using distinct imaging and non-imaging samples (20,477 to 28,388 and 132,023 to 150,603 participants, respectively), we performed linear and logistic regression analyses using estimated dietary nutrient intake and food preferences to predict a) brain iron accumulation score (derived from T2-Weighted Magnetic Resonance Imaging) and b) PD risk. In addition, we performed a factor analysis of diet and lifestyle preferences to investigate if latent lifestyle factors explained significant associations. Finally, we performed an instrumental variable regression of our results related to iron accumulation and PD risk to identify if there were common dietary and lifestyle factors that were jointly associated with differences in brain iron accumulation and PD risk. Results: We found multiple highly significant associations with measures of brain iron accumulation and preferences for alcohol (factor 7: t=4.02, pFDR=0.0003), exercise (factor 11: t=-4.31, pFDR=0.0001), and high-sugar foods (factor 2: t=-3.73, pFDR=0.0007). Preference for alcohol (factor 7: t=-5.83, pFDR<1x10-8), exercise (factor 11: t=-7.66, pFDR<1x10-13), and high sugar foods (factor 2: t=6.03, pFDR<1x10-8) were also associated with PD risk. Instrumental variable regression of individual preferences revealed a significant relationship in which dietary preferences associated with higher brain iron levels also appeared to be linked to a lower risk for PD (p=0.004). A similar relationship was observed for estimates of nutrient intake (p=0.0006). Voxel-wise analysis of i) high-sugar and ii) alcohol factors confirmed T2-weighted signal differences consistent with iron accumulation patterns in motor regions of the brain including the cerebellum and basal ganglia. Conclusion: Dietary and lifestyle factors and preferences, especially those related to carbohydrates, alcohol, and exercise, are related to detectable differences in brain iron accumulation and alterations in risk of PD, suggesting a potential avenue for lifestyle interventions that could influence risk.

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“…These observations with our data are consistent with glycosylation as a cellular mechanism reducing aggregation of misfolded alpha-synuclein within dopaminergic neurons. We speculate that this may be related to abnormal sugar uptake observed within PD patients 48,49 .…”

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confidence: 93%

Unravelling cell type specific response to Parkinson’s Disease at single cell resolution

Martirosyan

Pestana

Hebestreit³

et al. 2023

Preprint

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Parkinsons Disease (PD) is the second most common neurodegenerative disorder and is generally characterized by impaired motor functions. It currently affects 6.3 million people aged 60 years and more, worldwide. The pathological hallmarks of PD are Lewy bodies (abnormal aggregation of α-synuclein inside cells), which are observed primarily in the substantia nigra (SN) region of the midbrain. It is yet not known how different cell types in SN respond during PD and what are the molecular mechanisms underlying neurodegeneration. To address this question, we generated a large-scale single cell transcriptomics dataset from human post-mortem SN tissue of 29 donors including 15 sporadic cases and 14 controls. We obtained data for a total of ~80K nuclei, representing major cell types of the brain (including neurons, astrocytes, microglia and oligodendrocytes). Pathway and differential gene expression analysis revealed multicellular character of PD pathology involving major cellular response from neuronal and glial cells.

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Parkinson’s Disease and Sugar Intake—Reasons for and Consequences of a Still Unclear Craving

Cited by 12 publications

References 143 publications

Parkinson’s disease and food expenditure in Italy: stochastic and non-stochastic analyses

Parkinson’s disease and food expenditure in Italy: stochastic and non-stochastic analyses

Dietary and Lifestyle Factors of Brain Iron Accumulation and Parkinson’s Disease Risk

Unravelling cell type specific response to Parkinson’s Disease at single cell resolution

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