NUTRITION AND PARKINSON'S DISEASE

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