Eat to Prevent Parkinson’s
Parkinson’s disease is the second most common neurodegenerative disease (after Alzheimer’s) but not much has been known about what causes it. Aging itself is the biggest risk factor, followed by genetic predisposition, head trauma, and exposure to herbicides and pesticides. Little research has been done on dietary factors. But now, a new study from Harvard University shows that, over time, healthy eating can reduce your risk of developing this disease.
The study included 49,692 men and 81,676 women. Their diets were assessed using food frequency questionnaires. None had Parkinson’s at the beginning of the study, but after 16 years of follow-up there were 508 cases.
The researchers found that people eating a healthy diet were 25-30% less likely to develop Parkinson’s disease than people eating a typical Western diet, high in saturated fat and sugar and low in fiber. The protective diets were characterized by high consumption of fruit, vegetables, legumes, and cereals, and low consumption of meat. This way of eating provides plenty of dietary antioxidants and folate and is fairly low in saturated fat. That’s important, researchers say, because there is substantial evidence that oxidative stress contributes to the development of Parkinson’s disease. Also, low folate can mean high blood levels of neurotoxic homocysteine. And that, researchers say, can damage nerve cells in the area of the brain affected by Parkinson’s disease.
The people eating healthier diets were also more likely to exercise. Together, it looks like these behaviors can help ward off Parkinson’s. (Gao, X et al. Am J Clin Nutr 2007;86:1486-94.)
