It is a disease that was first described in 1817 by British Doctor James Parkinson with the words 'shaking paralysis'. And every year, April 11 is celebrated as World Parkinson's Day in order to raise awareness in society. Therefore, in this article, I will introduce you to Parkinson's disease and nutrition from the perspective of a dietitian. Have a good read…
Parkinson's disease is a neurodegenerative disease that occurs as a result of damage or loss of cells responsible for movements in the brain, generally in people aged 60 and over. The cells where the damage occurs are dopaminergic cells. When this damage reaches 80%, the effects of Parkinson's disease begin to be seen. The disease occurs with the decrease in substantia nigra cells and the deficiency of the neurotransmitter dopamine secreted by these cells. Nutritional status and neurotoxins are among the causes of Parkinson's disease. It is also thought that there is a relationship between oxidative stress and nutrition; Increased levels of homocysteine, decrease in vitamin B6, inadequate intake of fiber, increased intake of heavy metals and decreased intake of antioxidants that can be obtained from vitamins and minerals are factors that trigger oxidative stress.
Trembling in the hands, slowness and numbness in movements, salivation from the mouth, difficulty in swallowing, weakness. , monotonous speech, and fatigue are symptoms commonly seen in Parkinson's patients. In individuals with Parkinson's disease, 'Lewy body' protein accumulates and this protein is effective in the emergence of dementia. Chewing problems, constipation, dehydration, and difficulty swallowing are among the problems people face regarding nutrition. The use of medications has an important place in treatment. However, some individuals may experience dry mouth, nausea, weakness, and irritability as side effects of the medications. Such situations cause unwanted weight loss, mortality and morbidity in individuals. For this reason, psychotherapy, physiotherapy, adequate-balanced nutrition and a regular lifestyle are at least as important as the medications used by individuals.
Disease-Nutrition Relationship..
In a study, body mass index is over 23. It has been observed that it is associated with an increase in Parkinson's disease in middle-aged men and women. most neurodegeneration Oxidative stress, one of the important causes, increases with obesity. Therefore, it is important to treat obesity first. In Parkinson's disease, the type of fatty acid consumed is more important than the amount of fat consumed. Including mono and polyunsaturated fatty acids in the diet has a reducing effect on the effects of the disease. Nutrition programs with excessively high fat content should be avoided because oxidative stress is undesirable in these individuals. Contrary to popular belief, cholesterol is not a component that should be feared and avoided. Cholesterol is important in maintaining neural cell membranes and transmitting messages, and is a key component of synapses. For this reason, it has been observed that high cholesterol and the disease have adverse effects in these individuals.
More research is needed to provide definitive information about carbohydrate and protein intake. In individuals with Parkinson's disease, zinc and iron mineral levels are high, while copper mineral levels are low. It is important to keep minerals such as iron, copper and zinc at normal levels because they are responsible for the central nervous system. Antioxidant vitamins are a miracle that protects Parkinson's patients from free radicals. These vitamins are vitamins A, C and E.
Recommendations on Nutrition
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Constipation is one of the most common problems in Parkinson's patients. It is thought to be caused by slowing down of digestive system movements, decreased fiber and fluid intake, and lack of physical activity. For this reason, fiber intake should be 25-30gr/day and attention should be paid to water consumption.
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Adequate, balanced and regular nutrition is very important in Parkinson's patients. Excessive consumption should be avoided. Meal times and intervals are important. Meal breaks should not exceed 2-3 hours.
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The physical activity of Parkinson's patients begins to decrease. Therefore, weight control becomes more important. Increasing body mass index above 23 has disease-triggering effects.
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Antioxidant consumption protects against oxidative stress by reducing lipid peroxidation. For this reason, attention should be paid to consuming fresh vegetables and fruits in the nutrition program. The nutrition program should be as colorful as possible. If we look at the sources of antioxidant vitamins k;
Sources of vitamin A: Animal products, egg yolk, dark green leafy vegetables, fish oil, carrots and apricots.
Sources of vitamin C: Parsley, lemon, kiwi, rosehip, orange, strawberry, dill, cauliflower.
Sources of vitamin E: Dark green leafy vegetables, oil seeds (such as walnuts, hazelnuts), wheat.
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Monounsaturated and polyunsaturated fatty acids should be preferred.
Sources of monounsaturated fatty acids: Hazelnut oil, olive oil, canola oil
Polyunsaturated fatty acid sources: Corn, sunflower, soybean oil.
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