Most people would never associate food sensitivities or digestion issues with diseases like Parkinson’s. But new research released in September from Germany found that there could be a link. It says there have been several studies that suggest an association between what you eat and drink with the risk of getting Parkinson's, and also on the disease progressing.
Caffeine intake, high uric acid (from eating red meat, high-cholesterol seafood and drinking alcohol) and total cholesterol levels seem to be related to getting the disease, especially in men. However, it is not known whether it is actually the food itself or the effects of digesting it – and more specifically the good-to-bad bacteria balance in the gut – that is to blame. This study says “the intestinal microbiota (new word that has replaced “flora”) that affects metabolism could play a role in the course of the disease.”
The German researchers advised a “seasonal regional diet with emphasis on vegetables, fruits, nuts, fish, and non-processed foods but reduced red meat and reduced simple carbohydrates. And especially for the elderly, a low-protein diet should be avoided.” They also said taking vitamins B12 and D3 was a must.
(Csoti I, Dresel C, Hauptmann B et al., “Nutritional aspects in Parkinson's disease: disease risk, dietarytherapy and treatment of digestive tract dysfunction” Fortschr Neurol Psychiatr. 2018 Sep;86(S 01):S34-S42. Medical School Hamburg, Am Kaiserkai 1, 20457 Hamburg. https://www.ncbi.nlm.nih.gov/pubmed/30241099)