Nutrition and Parkinson’s Presentation Overview

Nutrition

What if diet could not only influence Parkinson’s symptoms but also slow disease progression? Would you be willing to change how you eat?

There is growing research showing that nutrition has an impact on Parkinson’s disease (PD). The neurodegeneration of PD is thought to be caused by inflammation and oxidative stress, which slowly damage neurons. As a result of this progressive process, the brain does not communicate as well with the body. Fortunately, inflammation and oxidative stress can be improved by diet. Many of the nutrients that are thought to improve PD reduce inflammation, contain high levels of anti-oxidants, and promote the production of dopamine to assist the body’s natural processes. By choosing the right foods, those affected by PD can improve their symptoms and may even slow disease progression. For this reason, nutrition should be an essential part of the care plan for people with Parkinson’s.

In this talk, we will discuss the current state of research for nutrition and Parkinson’s. We’ll identify foods that are thought to benefit or harm people with Parkinson’s and why they have those effects. Finally, we’ll suggest practical ways to integrate the lessons from nutrition research into daily life.