One theme that has been evident throughout most articles we read on inflammatory disease is that diet is of high importance when it comes to controlling and preventing increasing inflammation occurrence. There seems to be media coming from all angles on what type of foods help or hurt when it comes to all the inflammatory diseases. This made me wonder what research has been done on diet and Parkinson's and what type of diets are protective both prior to acquiring the syndrome and after.
One of the studies on Parkinson's and nutrition study the affects of nutritional urate in nueroprotection. The study started with 47,406 men of which 1,387 developed Parkinson's disease. It saw a protective effect with increased nutritional urate. It further explained the phenomena by adding, "Urate reduces oxidative stress primarily through its actions as an effective scavenger of peroxynitrite and hydroxyl radicals (1)." Increased urate is generally associated with causing gout and not commonly viewed as a positive nutritional aspect. This study believes that there are three mechanisms by which the urate was protective and states, "Possible mechanisms for a neuroprotective action of urate include suppression of oxyradical accumulation and preservation of mitochondrial function, inhibition of the cytotoxic activity of lactoperoxidase, and protection from dopamine-induced apoptosis (1).According to this study consuming more foods like fish and meat could decrease your chances of getting Parkinson's.
On the other hand, there is a study describing that increased protein ingestion while already having Parkinson's can be detrimental (2). The study explains that the reason for this is that there is a limited amount of transporters that cross the blood brain barrier. There is a dopamine protecting substance that competes with certain proteins to get transported (2). There was a correlation of decreased domapine protection with increase dietary protein after the onset of Parkinson's Disease.
Two other supplements that had a reverse relationship when it came to Parkinson's disease were Iron and Vitamin C. While heme-iron found in red meat products showed no association to Parkinson's in this studied fortified Iron products seemed to increase the instance of Parkinson's among individuals, and even more so in those who had Vitamin C deficiencies (3). The study also pointed out that grains from cereals fortified with Iron had a strong correlation with Parkinson's disease(3).
There were other dietary elements that were studied in relation to Parkinson's disease, however most had no strong correlations. Dairy specifically high fat dairy, is somewhat linked to increase risk of Parkinson's disease (2). Another slight correlation what found in the arachidonic acid, an Omega-6 fatty acid commonly found in peanut oil, was found to increase Parkinson's disease(2). Diets rich in fruits and vegetables like that of the Mediterranean diet seemed to decrease the incidences of Parkinson's (2). All and all it seems the best information on Parkinson's and diet says to eat natural fruits, vegetables,vitamins, proteins and leave out high fat foods to protect against getting Parkinson's Disease. Lastly, if you do get the disease it is better to lower your intake of Proteins.
References
(1)Gao, X., Chen, H., Choi, H. K., Curhan, G., Schwarzschild, M. A., & Ascherio, A. (January 01, 2008). Diet, urate, and Parkinson's disease risk in men. American Journal of Epidemiology, 167, 7, 831-8.
(2)Kones, R. (January 01, 2010). Review: Parkinson's Disease: Mitochondrial Molecular Pathology, Inflammation, Statins, and Therapeutic Neuroprotective Nutrition. Nutrition in Clinical Practice, 25, 4, 371-389.
(3)Logroscino, G., Gao, X., Chen, H., Wing, A., & Ascherio, A. (January 01, 2008). Dietary iron intake and risk of Parkinson's disease. American Journal of Epidemiology, 168, 12, 1381-8.
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