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Eating Habits May Double Parkinson's Disease Risk
7 Apr
Summary
- Ultra-processed foods consumption may more than double Parkinson's disease risk.
- Stress and oxidative stress are also associated with increased Parkinson's risk.
- A Mediterranean diet is recommended to manage and slow disease progression.
Recent research is highlighting a concerning connection between ultra-processed food consumption and the development of Parkinson's disease.
A study from King's College revealed that consuming approximately a dozen servings of ultra-processed foods daily could more than double an individual's risk of developing the neurodegenerative condition.
Further research published by the American Academy of Neurology explores the mechanisms by which these processed items might influence Parkinson's onset. Dr. Diego Torres-Russotto of Baptist Health's Miami Neuroscience Institute stated that such consumption increases Parkinson's risk by 30 to 50 percent.
He advises incorporating diets abundant in fruits, vegetables, and fresh meats and fish. The American Parkinson's Foundation also endorses whole-food, plant-forward eating plans, like the Mediterranean diet, to aid in managing and potentially slowing the disease's progression.
Beyond diet, stress is identified as another significant factor. Dr. Torres-Russotto noted that stress is linked to increased chronic inflammation and oxidative stress, both of which have been associated with Parkinson's and other neurodegenerative diseases.
