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FOOD FOR THE BRAIN, www.foodforthebrain.org |
So, what does
nutrition have to do with Parkinson’s?
1. The
neurotransmitter dopamine is made in the body from amino acids which are the
building blocks of protein. Every time we eat a protein rich food (such as
meat, fish, eggs, chicken and nuts) we take in protein which the body breaks
down into its component amino acids. Two amino acids (L-phenylalanine and
L-tyrosine) are converted in the body into L-Dopa, which is then converted into
dopamine in the brain.
2. Nutrient
co-factors (vitamins and minerals) are required for each stage of this
conversion process, so deficiencies of these may reduce dopamine production.
3. L-dopa medication
competes for absorption with dietary amino acids, therefore the timing of
taking L-dopa and the eating of protein needs to be managed for optimal
absorption and effectiveness of the drug and the reduction of side-effects.
Therefore, the
nutritional therapy approach to Parkinson’s includes:
1. Supporting
dopamine production by ensuring adequate precursors (amino acids) and
co-factors (vitamins and minerals)
2. Considering
drug-nutrient interactions (and timing of medication) to enhance effectiveness
and reduce side-effects
3. Optimising
nutritional status and addressing co-morbidities (symptoms that may not be
considered to be due to Parkinson’s but occur alongside it and to which a
nutritional factor may be contribution). These co-morbidities include
constipation, depression
DIET AND NUTRITION...KEY FACTORS
Optimise your diet, reduce your
toxic load
While the cause of
Parkinson’s is not known, environmental toxins such as pesticides and herbicides
are implicated. Researchers have found levels of these chemicals to be higher
in the brains of Parkinson’s sufferers and incidence of Parkinson’s is higher
in areas with greater use of these chemicals. It makes sense to avoid any
environmental toxins that you can. Also, consider your intake of dietary toxins
such as alcohol and caffeine – avoiding or reducing these may reduce the load
on your body’s detoxification pathways.
Ensuring that you
take in plenty of antioxidants from fresh fruits and vegetables is recommended.
These nutrients may help to combat inflammation (a feature of Parkinson’s) and
support your body’s detoxification pathways too.
It also makes sense
to optimise your nutrient intake and ensure that your digestive system is
working well so that your absorption of nutrients is maximised. Identify any
food intolerances and avoid these foods, or you could avoid some of the key
culprits (gluten, dairy, soya, yeast) for a trial period of 2-3 weeks to see if
this makes a difference to how you feel. Any significant changes to your diet
should not be pursued in the long-term without consulting your GP or a
nutritional therapist, to ensure that your diet remains balanced.
Keep your blood
sugar levels balanced. Eating sugar and refined carbohydrates will give you
peaks and troughs in the amount of glucose in your blood; symptoms that this is
going on include fatigue, irritability, dizziness, insomnia, depression,
excessive sweating (especially at night), poor concentration and forgetfulness.
In addition, excess glucose in the blood contributes to inflammation, which is
a feature of Parkinson’s.
Homocysteine
Homocysteine is an
amino acid which is toxic if elevated, and some studies have found that it is
elevated in people with Parkinson’s. At this stage it isn’t known whether
higher levels of homocysteine contribute to the development of Parkinson’s or
whether the Parkinson’s (or Parkinson’s medications) contributes to higher
levels of homocysteine, or both. Either way, reducing homocysteine to a healthy
level is a good idea. The nutrients needed to reduce homocysteine include folic
acid, vitamins B12 and B6, zinc and tri-methyl-glycine (TMG). Some of these
nutrients are co-factors for dopamine production too.
Increase your omega-3 fats
The omega-3’s are
anti-inflammatory which may be beneficial as neuro-inflammation is a feature of
Parkinson’s. Mood problems are also a common feature and there has been a lot
of research into the mood-boosting properties of the omega-3 essential fats. A
small placebo-controlled pilot trial reported significantly greater improvement
of depression in Parkinson’s patients treated with omega-3 fatty-acid
supplementation versus placebo. The richest dietary source is from fish such as
salmon, mackerel, herring, sardines, trout, pilchards and anchovies.
Vitamin D
Vitamin D is a hot
topic for research since it was discovered that we have receptors for this
vitamin in the brain, and that it enhances brain-derived neurotrophic factor
(BDNF – think of this as akin to a growth hormone for neurons), and is
anti-inflammatory. This nutrient is mainly provided by the action of sunlight
on the skin.
Up your magnesium
Magnesium is a
mineral that acts as a natural relaxant. Some indications of deficiency are:
muscle tremors or spasm, muscle weakness, insomnia or nervousness, high blood
pressure, irregular heartbeat, constipation, hyperactivity, depression.
Magnesium’s role in supporting good sleep may also be quite important here,
since many people with Parkinson’s experience poor sleep patterns.
Research on any link
between magnesium and Parkinson’s is lacking, however patients at the Brain Bio
Centre are routinely tested and found to be magnesium deficient. Given its role
as a relaxant it is certainly worthy of consideration to reduce spasms and
anxiety, and improve sleep.
http://www.foodforthebrain.org/nutrition-solutions/parkinsons-disease/about-parkinsons-disease.aspx
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