Diet plays a crucial role in managing Parkinson’s disease, as highlighted by experts on World Parkinson’s Day, observed every April 11 to raise awareness about the condition. The neurological disorder leads to progressive impairment of motor functions, accompanied by tremors, muscle contractions, and difficulties in speaking, eating, and sleeping, among other symptoms.
Experts emphasize that while there’s no single “superfood,” a well-balanced diet comprising whole foods like fruits, vegetables, lean protein, legumes, and whole grains, along with adequate hydration, is essential for overall well-being and improving patients’ ability to cope with symptoms.
Sweedal Trinidade, Chief Dietician at P. D. Hinduja Hospital & MRC, Mahim, stresses that Parkinson’s patients should focus on consuming antioxidant-rich foods to potentially slow down the ageing process and offer neuroprotective effects.
Regular monitoring of nutritional status is crucial, notes Charu Dua, Chief Clinical Nutritionist at Amrita Hospital, Faridabad, as poor nutrition can worsen health outcomes. Patients often experience weight loss, increasing the risk of malnutrition and exacerbating disease severity. Hence, maintaining a balanced diet, eating at shorter intervals, and ensuring adequate hydration are vital.
Experts recommend incorporating healthy fats and spreading out protein intake throughout the day to optimize medication effectiveness and support muscle health. They also highlight the importance of a high-fiber diet to prevent constipation, a common issue in Parkinson’s patients.
While foods rich in flavonoids and polyphenols like soy, berries, nuts, broccoli, and olive oil offer potential neuroprotective benefits, caution is advised against high dairy consumption, which may lower serum uric acid levels associated with Parkinson’s risk.
The insights shared by experts underscore the significance of dietary choices in managing Parkinson’s disease and enhancing patients’ quality of life.
