Diet gun

Parkinson’s disease is a degenerative disease that attacks and destroys a specific group of neurons in the basal ganglia of the brain, called dopaminergic neurons.

Dopaminergic neurons secrete dopamine and its lack creates the characteristic symptoms of the disease, which are tremors and slowness in the execution of movements, muscle stiffness, loss of automatic movements, difficulty speaking and dementia in the advanced stage of the disease.

Meat and Parkinson’s Disease

FREQUENT consumption of red meat is associated with an increased risk of Parkinson’s, because red meat contains various compounds that can cause neurodegeneration.

Processed meats (e.g., deli meats) are rich in saturated fats, the frequent intake of which can lead to Parkinson’s.

The processing and cooking of meat can lead to toxic compounds that are mutagenic and exert neurotoxic effects on dopaminergic neurons.

Fish, Seafood and Parkinson’s Disease

Omega-3 polyunsaturated fatty acids are essential components of the central nervous system and can mitigate possible inflammation in dopamine neurons and also exert a protective effect on them. Omega-3 polyunsaturated fatty acids are found mainly in fatty fish (salmon, sardines, herring, anchovies, tuna), oysters, cod liver oil, but also in plant foods such as flaxseeds, chia seeds, soybeans and walnuts.

However, fatty fish are often vulnerable to contamination by environmental pollutants, mainly heavy metals.

Long-term exposure to certain heavy metals, such as mercury (Hg), cadmium (Cd) and lead (Pb), can cause neurotoxicity even at low concentrations, and affect the permeability of the blood-brain barrier, thus promoting neurodegeneration.

Plant sources (flaxseeds, chia seeds, soybeans, and walnuts) provide neuroprotective fatty acids free from environmental pollutants (as long as they are grown away from factories or contaminated soils), offering a safer dietary option for the prevention of Parkinson’s disease.

Dairy and Parkinson’s Disease

Dairy consumption (mainly milk) has been shown to be associated with the occurrence of Parkinson’s disease, possibly due to contamination of milk by pesticides present in the feed of the animals that produce it.

Also, consuming milk more than 2 glasses of milk per day provides galactose over 100 mg/kg, which is neurotoxic. Dopaminergic neurons show increased vulnerability to oxidative stress, especially when caused by galactose. Galactose is a sugar capable of causing brain aging.

Galactose is present in only small amounts in yogurt and cheese due to the processing of milk to produce them.

Saturated Fats and Parkinson’s Disease

A high intake of saturated fatty acids also contributes to an increased risk of Parkinson’s disease.

Reducing saturated fat intake while simultaneously increasing polyunsaturated fatty acids offers a much better neuroprotective effect on dopamine neurons.

Polyphenols, Flavonoids and Parkinson’s Disease

Polyphenols are found ONLY in plant foods and are substances that act as antioxidants and anti-inflammatory agents and help prevent and slow down cell damage and play an important role in protecting and maintaining proper nerve function.

Polyphenols are found in extra virgin olive oil, fruits (berries, grapes, apples, pomegranates), vegetables (spinach, broccoli, red onions), tea, coffee, red wine, dark chocolate, cocoa, nuts, cloves and turmeric.

Polyphenols include flavonoids.

Flavonoids are found in onions, broccoli, parsley, apples, cherries, berries, tea, red wine, citrus fruits, grapes, soybeans, legumes, thyme.

Plant Fiber and Parkinson’s Disease

The intestinal microbiome of Parkinson’s patients is often characterized by depletion of Prevotella bacteria.

When Prevotella bacteria are reduced, there is increased intestinal permeability, which can facilitate the accumulation of the protein α-synuclein in the enteric nervous system.

From the enteric nervous system, α-synuclein progresses and is mainly localized in the neurons of the brain. Its high accumulation there is a key structural component of particles that negatively affect dopaminergic neurons.

Long-term consumption of plant fiber is associated with increased levels of Prevotella, which indicates that a more plant-based diet is beneficial for Parkinson’s patients.

A balanced and well-planned combination of plant-based diet with the addition of animal proteins can ensure adequate intake of all nutrients, resulting in better symptom management and better progression of the disease, without the negative factors that would result in the direct impact of dopaminergic neurons, creating more intractable problems in Parkinson’s patients.


Sources of the article:
Exploring the Role of Food and Food-Related Compounds in Parkinson’s Disease
The Pathology of Parkinson’s Disease and Potential Benefit of Dietary Polyphenols
Adult nutrient intake as a risk factor for Parkinson’s disease
Intake of dairy foods and risk of Parkinson disease