The Benefits of a Healthy Diet for Parkinson’s Patients

New Delhi, April 11 (IANS) Diet plays a crucial role in managing Parkinson’s disease, as it can increase the risk of weight loss and malnutrition, according to experts on World Parkinson’s Day. The day is observed annually on April 11 to raise awareness about the neurological condition leading to progressive impairment of motor functions.

Experts emphasize the importance of a well-balanced diet with whole foods, lean protein, and hydration in improving patients’ ability to cope with symptoms. Sweedal Trinidade, Chief Dietician at P. D. Hinduja Hospital & MRC, explained, “No single nutrient acts as a superfood, but it is a combination of functional foods and dietary patterns that impacts the risk of disease.”

Individuals with Parkinson’s disease must be vigilant about monitoring their nutritional status to prevent weight loss and malnutrition. Consuming meals at shorter intervals and ensuring adequate hydration is crucial. Charu Dua, Chief Clinical Nutritionist at Amrita Hospital, added that healthy fats and spread out protein intake can optimize medication effectiveness and support muscle health.

Sweedal highlighted the importance of an antioxidant-rich diet, known for reducing the ageing process and providing neuroprotective effects. Fruits and vegetables rich in lycopene, beta carotenoids, and vitamins A, B, C, and E are beneficial but caution against high consumption of dairy products due to their impact on serum uric acid levels, a risk factor for Parkinson’s disease.

Incorporating a high-fiber diet can help prevent constipation, a common issue in Parkinson’s patients. Charu recommended flavonoids from sources like soy for their osteogenic effects, as well as polyphenol-rich foods such as berries, nuts, broccoli, and olive oil for their antioxidant properties that may protect against neurodegeneration on World Parkinson’s Day.


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