Dietary Factors

Image from NIA, NIHStudies have supported potential associations between various foods and nutrients and the occurrence of PD (de Lau et al., 2006). These include possible protective actions associated with intake of nutrients with potential antioxidant capability, such as vitamins (Ricciarelli et al., 2007; Balk et al., 2006; Pham and Plakogiannis, 2005; Martin et al., 2002).

Evidence supporting increased or reduced risk of PD with respect to fat intake is less clear, although some evidence supports a protective action of polyunsaturated fatty acids (Chen et al., 2003; Gao et al., 2007; de Lau et al., 2005).

Consumption of milk has also been linked to increased risk for PD (Chen et al., 2007; Park et al., 2005).

Higher blood levels of the purine metabolite urate have been linked to reduced risk for PD (Davis et al., 1996; de Lau et al., 2005; Annanmaki et al., 2007; Weisskopf et al., 2007; Alonso et al., 2007; Gao et al., 2008; De Vera et al., 2008; Chen et al., 2009). Furthermore, in people with early stage, untreated PD, higher urate levels have been also linked to a delay to disability requiring dopamingeric therapy (Schwarzschild et al., 2008). This suggests that urate, possibly through antioxidant activity, may slow the rate of PD progression. This hypothesis is being tested in a clinical trial.