There’s no particular eating regimen for Parkinson’s illness. A wholesome and balanced eating regimen that features greens and fruits, complete grains, wholesome protein meals and unsaturated fat is beneficial to advertise general well being and well-being.
In keeping with new analysis, nevertheless, consuming flavonoid-rich meals needs to be added to that dietary recommendation. Doing so, the findings counsel, can enhance the possibility that folks with Parkinson’s will reside longer.
About Parkinson’s illness
Parkinson’s illness is a progressive neurological dysfunction characterised by slowness of motion, inflexible muscle mass, tremour, impaired posture and lack of steadiness and co-ordination. It’s brought on by a lack of nerve cells that produce dopamine, a neurotransmitter (mind chemical) that controls physique actions.
Whereas most instances are identified after age 60, a minimum of 10 per cent of individuals with Parkinson’s illness develop signs earlier than 50. Moreover older age, danger elements embrace household historical past, intercourse (males usually tend to develop Parkinson’s than are ladies) and publicity to environmental toxins equivalent to herbicides and pesticides.
In keeping with Parkinson Canada, Parkinson’s illness is the world’s fastest-growing neurological illness with Canada having a number of the highest charges. It’s estimated to have an effect on one in 500 Canadians, with 25 extra identified day by day.
The most recent analysis
The research, printed March 8 within the journal Neurology, examined the connection between the recurring consumption of flavonoids and flavonoid-rich meals and danger of loss of life amongst 1,251 individuals, common age 72, with Parkinson’s illness.
Flavonoids are a household of over 5,000 bioactive compounds that happen naturally in fruits, greens, soybeans, tea, wine and chocolate. They’re categorized into six subclasses, specifically anthocyanins, flavan-3-ols, flavonols, flavanones, flavones and isoflavones.
The researchers assessed members’ diets earlier than their Parkinson’s prognosis and for 33 years after. Consumption of flavonoids and flavonoid-rich meals, together with apples, berries, oranges, orange juice, tea and crimson wine, was measured each 4 years.
By the top of the research, 944 members had died. Of these, one-half died from Parkinson’s, 112 died from heart problems and 69 died from most cancers.
Members who had the very best complete flavonoid consumption earlier than prognosis had a 70 per cent larger probability of survival in comparison with those that consumed the least.
Researchers additionally checked out flavonoid subclasses. The best intakes of anthocyanins (present in berries, crimson grapes, crimson wine), flavones (celery, parsley, thyme, peppermint) and flavan-3-ols (apples, pears, darkish chocolate, inexperienced tea, black tea) had been tied to a considerably decrease loss of life fee in comparison with the bottom intakes.
When high meals contributors of flavonoids had been examined, berries and crimson wine had been discovered to be particularly protecting. For every, consuming a minimum of three servings every week (versus fewer than one a month) was linked to a considerably decrease mortality danger.
The researchers accounted for different danger elements equivalent to age, smoking, physique mass index, bodily exercise, hypertension, Sort 2 diabetes and alcohol consumption to reach at their findings.
Protecting results of flavonoids
Flavonoids can cross the blood-brain-barrier and shield mind cells from free radical injury and irritation. Anthocyanins and flavan-3-ols are additionally thought to enhance blood stream to mind tissue.
Flavonoids have additionally been related to safety in opposition to main continual ailments equivalent to hypertension, coronary heart illness, stroke and sure cancers.
A notable energy of this research is that it captured individuals’s recurring flavonoid consumption by measuring it repeatedly over 30 years.
The researchers additionally assessed flavonoid consumption earlier than and after prognosis of Parkinson’s, permitting them to see that flavonoid consumption didn’t change after prognosis. Associations between survival fee and flavonoid consumption pre- and post-diagnosis had been comparable.
Limitations embrace the research’s observational design, which may’t show that folks with Parkinson’s who eat a eating regimen excessive in flavonoids can have a decrease mortality danger. As a substitute, the research discovered associations.
Nonetheless, the brand new findings are consistent with earlier research which have tied a better flavonoid consumption to a decrease danger of creating Parkinson’s illness and to a decrease mortality danger in different populations.
In addition they add to rising proof that eating regimen could also be an efficient device to delay the onset of Parkinson’s illness and its development.
Greater adherence to the MIND eating regimen (Mediterranean-DASH Intervention for Neurodegenerative Delay), for instance, identified for its mind wholesome meals, has been related to a later age of onset of Parkinson’s illness, in addition to a slower fee of development of parkinsonism. (Parkinsonism describes the indicators and signs present in Parkinson’s illness; Parkinson’s is the commonest type, however different circumstances can even have these signs.)
Leslie Beck, a Toronto-based personal apply dietitian, is director of meals and diet at Medcan. Comply with her on Twitter @LeslieBeckRD
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