A significant new study has revealed a potential connection between the consumption of high amounts of ultra-processed foods and early indicators of Parkinson’s disease. The research, which tracked over 42,000 adults for up to 26 years, found that individuals who consumed 11 or more servings of ultra-processed foods daily were 2.5 times more likely to exhibit multiple prodromal symptoms associated with Parkinson’s disease. These early signs included sleep disturbances, a reduced sense of smell, depression, and bodily pain, while constipation was not found to be associated with this risk.
The study, published in the journal Neurology, does not establish a definitive cause-and-effect relationship but strengthens the growing body of evidence suggesting that diet significantly influences brain health and possibly the risk of neurodegenerative diseases. Researchers focused on the earliest stage of Parkinson’s disease, known as prodromal Parkinson’s disease, during which neurodegeneration begins to occur, yet the hallmark symptoms of the disease—such as tremors, balance issues, and slow movement—have not yet manifested. Notably, these early symptoms can emerge years or even decades before more recognizably characteristic symptoms develop.
According to study author Dr. Xiang Gao of the Institute of Nutrition at Fudan University in Shanghai, “Eating a healthy diet is crucial as it has been associated with a lower risk of neurodegenerative diseases. The dietary choices we make today can significantly influence our brain health in the future.” Dr. Gao also emphasized that the research indicates a possible link between the consumption of high quantities of processed foods, such as sugary sodas and packaged snacks, and the acceleration of early signs of Parkinson’s disease.
The study encompassed 42,853 participants with an average age of 48 who were free from Parkinson’s disease at the outset. Over the study period, participants underwent regular medical examinations and completed health questionnaires. Researchers assessed various early signs of Parkinson’s disease, including rapid eye movement sleep behavior disorder, depressive symptoms, body pain, impaired color vision, excessive daytime sleepiness, and a reduced ability to smell.
Participants maintained a food diary every two to four years, documenting their dietary intake. The researchers analyzed several categories of ultra-processed foods, including sauces, spreads, packaged sweets, snacks, artificially or sugar-sweetened beverages, dairy-based desserts, and savory snacks. One serving was defined as equivalent to a single can of soda, one ounce of potato chips, one slice of packaged cake, one hot dog, or one tablespoon of ketchup.
After adjusting for variables such as age, physical activity, and smoking, the data indicated that individuals consuming 11 or more servings of ultra-processed foods per day had a 2.5-fold increased likelihood of exhibiting three or more early signs of Parkinson’s disease compared to those consuming fewer than three servings daily. The research also revealed a correlation between higher consumption of ultra-processed foods and an increased risk of nearly all early symptoms, with the exception of constipation.
Dr. Gao concluded, “Choosing to eat fewer processed foods and more whole, nutritious foods could be a beneficial strategy for maintaining brain health.” However, the study does have limitations, particularly regarding the reliance on self-reported data concerning food consumption, which may not accurately reflect participants' actual dietary habits.
This pivotal study was supported by several organizations, including the National Institute of Neurological Disorders and Stroke, the municipal public health system in Shanghai, the National Natural Science Foundation of China, and the China Postdoctoral Science Foundation. As the findings suggest a potential link between diet and the onset of early Parkinson’s disease symptoms, further research is needed to confirm these results and explore the implications of dietary choices on neurodegenerative disease risk.
For more information on this groundbreaking research, contact the study author, Renee Tessman, through the American Academy of Neurology.
