Research Study Results
In a research article by Dr. Mischley at Bastyr University titled “Role of Diet and Nutritional Supplements in Parkinson’s Disease Progression”, she and other researchers gathered data from participants and their dietary intake through a food frequency questionnaire (FFQ) and measured the results with Patient Reported Outcome (PRO-PD). They used the gathered data to measure the relationship between the participant’s diet, lifestyle, and the severity of the Parkinson’s disease.
The results of their study showed that fruit and vegetables, olive and coconut oil, nuts and seeds, non-fried fish, wine, herbs, and spices reduced the progression of Parkinson’s disease, meanwhile the following food - canned or preserved fruits and vegetables, soda, fried foods, beef, and dairy such as ice cream, yogurt, and cheese are linked to rapid progression.
Furthermore, participants who took nutritional supplements coenzyme Q10 and fish oil had reduced progression while participants who took iron supplements showed a faster progression of the disorder. The results are astounding and could prove to be very helpful in creating a food plan or dietary guide for people with Parkinson’s disease. Their study could also pave the way for more research on the correlation between food diet and severity of Parkinson’s disorder.