User:Smcc24/Dietary management of Parkinson's disease

Article Section: Dietary prevention and Neuroprotection
Many theories of the cause of PD symptoms point to the death of dopamine-producing neurons within the central nervous system due to oxidative stress. This oxidative stress is caused by metabolism and the production of molecules known as free radicals. Accumulation of these free radicals within the brain can cause damage to neurons. Additionally, dopamine producing neurons are particularly vulnerable to oxidative stress due to the relatively high levels of metabolism associated with the production of dopamine, resulting in comparatively higher amounts of free radicals being produced by these dopamine-producing neurons. The effects of dopamine within the brain are widespread, including the control of voluntary motor control. With the death of these dopamine-producing cells within an area of the mid-brain known as the substantia nigra, the central nervous system has less control over the body, resulting in the tremors and rigidity seen in patients with Parkinson's disease.

Antioxidants are suggested to be useful in preventing PD because they scavenge free radicals such as reactive nitrogen and oxygen, preventing their build-up and the destruction of dopamine-producing neurons. Research has attempted to link dietary patterns to the likelihood of developing Parkinson's disease. Promising research shows that a diet consisting of foods typically associated with a Mediterranean diet may act as a preventative measure for the disease due to the high levels of antioxidants found in within these foods such as complex phenols, vitamins C and E, and carotenoids.

A typical Mediterranean diet consists of a high intake of vegetables, legumes, fruits, and cereals, olive oil (unsaturated fatty acids), and fish and low to moderate intake of foods such as dairy, meats, poultry. Other research has shown that diets rich in dairy products result in a higher likelihood of developing Parkinson's disease. Additionally, it has been seen that the intake of animal fats may be linked to the development of the disease. It has also been suggested that a diet that results in high plasma urate can result in a reduced risk of developing PD due to urate's ability to reduce oxidative stresses by scavenging peroxynitrite and hydroxyl radicals.

(Strikethrough cites a primary source #6 with incorrect information, #7 old information now updated, #9)

(Last sentence contributes own original research not stated in study)

The Mediterranean diet may act as a preventative measure for the disease due to the high levels of antioxidants found in within these foods such as complex phenols, vitamins C and E, and carotenoids. (review article that was cited)

The MIND and Mediterranean diets are emerging as potentially beneficial diets for people with Parkinson's. People with Parkinson's who maintained the Mediterranean were more likely to have symptoms appear 17.4 years earlier than those who closely followed it; while MIND diet participants functioned at a cognitive level 7.5 years younger, and they declined cognitively more slowly.

However, people who consume more dairy products have an increased likelihood of developing Parkinson's disorder. It is important to note that the increased risk from consumption of dairy products is slight and dairy provides different nutrients that are beneficial for people with Parkinson's.