Parkinson’s Disease: The Nutritional Risk Factors and Medical Nutrition Therapy

Abstract

Parkinson’s disease is a common neurodegenerative disease that affects the people over 65 years of age. Parkinson’s disease is considered to be the result of dopamine deficiency in the brain and levodopa treatment is the most effective therapy for patients. Oxidative stress, neurotoxins and nutritional status are the main factors that can cause Parkinson’s disease. Problems such as trouble chewing, decreased gastric motility, constipation, dehydration, difficulty swallowing, and excessive salivation are main nutritional problems of the disease. In addition, drug-related side effects such as dry mouth, nausea/vomiting, appetite loss, fatigue, and anxiety alter the nutritional intake of patients. Unintentional weight loss is also common, resulting in increased morbidity and mortality. Nutritional goals for the Parkinson’s disease patient include improving fiber intake and reducing constipation, maintaining hydration status assessing for dysphagia and gastrointestinal problems, providing adequate energy to prevent weight loss. In the late stages of Parkinson’s disease, motor fluctuations are more prevalent and medications may be given three or more times per day, at which time protein-rich foods may become an issue. The main objective of this review was to examine collective data on associations between nutritional status and the risk of Parkinson’s disease and then to discuss medical nutrition therapy for the patients.