0
0
On World Parkinson’s Day, marked annually on April 11, experts underscored the critical role of diet in managing the symptoms and complications of Parkinson’s disease, emphasizing its potential to mitigate risks of weight loss and malnutrition.
Parkinson’s disease is a progressive neurological condition characterized by the deterioration of motor functions, including tremors, muscle contractions, and difficulties with speech, eating, and sleeping. As the world commemorated this day to raise awareness about the condition, experts highlighted the significance of nutrition in improving patients’ quality of life and overall well-being.
Sweedal Trinidade, Chief Dietician at P. D. Hinduja Hospital & MRC in Mahim, emphasized the importance of a well-balanced diet comprising whole foods such as fruits, vegetables, lean protein, beans, legumes, and whole grains, alongside adequate hydration. While there’s no single “superfood,” Trinidade stressed that a combination of nutrient-rich foods and dietary patterns can significantly impact disease risk and management.
“Parkinson’s disease is defined as a neurodegenerative disorder that impacts the quality of life and decreases nutritional status. Nutrition may modify the risk factors but there is no preventive curative therapy as per studies. No single nutrient acts like a superfood but it is a combination of functional foods and dietary patterns that impacts the risk of disease,” Trinidade told IANS.
Charu Dua, Chief Clinical Nutritionist at Amrita Hospital in Faridabad, emphasized the necessity of regular monitoring of nutritional status for individuals with Parkinson’s disease. Dua highlighted the tendency for Parkinson’s patients to experience significant weight loss, which can exacerbate disease severity and increase the risk of malnutrition. Therefore, maintaining a balanced diet, consuming meals at shorter intervals, and ensuring adequate hydration are essential for managing the condition effectively.
Both experts recommended incorporating healthy fats and distributing protein intake throughout the day to optimize medication effectiveness and support muscle health. Trinidade also stressed the importance of consuming an antioxidant-rich diet, which can have a neuroprotective effect and potentially slow down the progression of the disease.
“A diet rich in fruits and vegetables provides us with an adequate dose of antioxidants, such as vitamins A, B, C, and E that are known to decrease metabolic failure in antioxidant mechanisms that may increase chemical processes that can lead to lipid peroxidation and parkinsonian characteristics,” Trinidade explained.
However, Trinidade cautioned against high consumption of dairy products, citing studies suggesting a potential link between dairy intake and decreased serum uric acid levels, which are inversely related to the risk of Parkinson’s disease.
Meanwhile, Dua emphasized the importance of a high-fiber diet to prevent constipation, a common issue among Parkinson’s patients, and recommended incorporating flavonoid-rich foods like soy and polyphenol-rich foods such as berries, nuts, broccoli, and olive oil for their potential neuroprotective benefits.
As the world grapples with the challenges posed by Parkinson’s disease, the insights provided by experts underscore the vital role of dietary interventions in improving outcomes and enhancing the quality of life for patients battling this debilitating condition.
