Role of Diet and Nutritional Supplements in Parkinson’s Disease Progression

Abstract

Objectives The goal of this study is to describe modifiable lifestyle variables associated with reduced rate of Parkinson's disease (PD) progression. Methods The patient-reported outcomes in PD (PRO-PD) were used as the primary outcome measure, and a food frequency questionnaire (FFQ) was used to assess dietary intake. In this cross-sectional analysis, regression analysis was performed on baseline data to identify the nutritional and pharmacological interventions associated with the rate of PD progression. All analyses were adjusted for age, gender, and years since diagnosis. Results 1053 individuals with self-reported idiopathic PD were available for analysis. Foods associated with the reduced rate of PD progression included fresh vegetables, fresh fruit, nuts and seeds, nonfried fish, olive oil, wine, coconut oil, fresh herbs, and spices (P < 0.05). Foods associated with more rapid PD progression include canned fruits and vegetables, diet and nondiet soda, fried foods, beef, ice cream, yogurt, and cheese (P < 0.05). Nutritional supplements coenzyme Q10 and fish oil were associated with reduced PD progression (P = 0.026 and P = 0.019, resp.), and iron supplementation was associated with faster progression (P = 0.022). Discussion These are the first data to provide evidence that targeted nutrition is associated with the rate of PD progression.

Low‐fat versus ketogenic diet in Parkinson's disease: A pilot randomized controlled trial

“…However, l ‐dopa is associated with the development of motor fluctuations and dyskinesias, and it does not adequately control many nonmotor symptoms, which are often under‐recognized yet ultimately more disabling than motor symptoms . In this context, there is growing interest in the largely unexplored, patient‐empowering approach of diet manipulation …”

Dietary intake of glucoraphanin prevents the reduction of dopamine transporter in the mouse striatum after repeated administration of MPTP

“…Interestingly, it is known that foods such as fresh vegetables are associated with the reduced rate of PD progression. 3,6 Therefore, it is likely that dietary intake of GF-rich cruciferous vegetables might play a role in preventing the onset of neuropsychiatric disorders in later life. In addition, the natural antioxidants (ie, the polyphenol-rich aqueous walnut extract, an extract of Juglandis Semen and pigallocatechin gallate, a major polyphenol in green tea) could protect against MPTP-induced dopaminergic neurotoxicity in mouse striatum.…”

“…Importantly, diet is an excellent first step for reducing the risk for PD . For example, a high intake of fresh vegetables, fruits, nuts and seeds, fish, olive oil, coconut oil, fresh herbs, and spices is associated with a reduced risk of PD development and slower disease progression …”

“…vegetables, fruits, nuts and seeds, fish, olive oil, coconut oil, fresh herbs, and spices is associated with a reduced risk of PD development and slower disease progression. 5,6 Accumulating evidence suggests that the transcription factor Kelch-like erythroid cell-derived protein with CNC homology (ECH)-associated protein 1 (Keap1)-Nuclear factor (erythroidderived 2)-like 2 (Nrf2) system plays a key role in inflammation which is involved in a number of neurological and psychiatric disorders. [7][8][9][10][11] Multiple lines of evidence suggest a key role of Nrf2 in the pathology of PD.…”

Preventing and Slowing the Progression of Parkinson's: A Clinical Conversation with Laurie Mischley, ND, MPH, PhD, and Robert Rountree, MD

“…When using our scale, we found that people who are taking CoQ10 and fish oil are statistically progressing slower than people who are not. 18 People who are taking iron supplements are progressing faster than people who are not. I have been measuring iron levels in my patients with Parkinson's for the last couple of years now, and they are higher than I realized.…”