Ultraprocessed foods (UPF) linked to increased risk of Parkinson’s

 

 

Eating ultraprocessed foods (UPF) such as ketchup and soda has been linked to increased risk of developing Parkinson’s, according to new research published by the American Academy of Neurology’s medical journal.

UPF consumption significantly increases the risk of developing prodromal (early signs) of Parkinson’s, suggests the ‘Long-Term Consumption of Ultraprocessed Foods and Prodromal Features of Parkinson Disease’ study, published in Neurology.

The report used data from two US studies to explore the link between consuming higher amounts of ultraprocessed foods like potato chips, and early Parkinson’s-related nonmotor symptoms such as constipation and body pain. It was based on more than 42,800 participants, with a follow-up period of up to 26 years.

Participants consuming approximately 11 servings of UPFs per day had a 2.5-fold higher likelihood of exhibiting three or more prodromal Parkinson’s features. This was compared with those who consumed only three servings per day, the study showed.

UPF link to Parkinson’s needs further research

The research indicates more studies are needed to confirm whether lowering UPF consumption may prevent the occurrence of nonmotor symptoms that often precede a diagnosis of Parkinson’s, the article says.

Dr Katherine Fletcher, Research Lead at Parkinson’s UK, agreed that although the study was long-running and included a large sample size, more research was needed.

“Research into diet in general is difficult as people often will inaccurately self-report what their diet comprises. This could be down to forgetting to fill in the diary at the time, to subjective interpretation of amounts of UPFs,” Dr Fletcher said.

“The study group also lacked ethnic and socio-economic diversity, which is vital when looking to better understand factors that contribute to the causes of a health condition.”

What are Ultraprocessed Foods (UPFs)?

While definitions can vary, the term Ultraprocessed Foods (UPFs) is generally used to describe products which have been created by using a number of industrial stages. According to the NOVA classification system, UPFs are ‘formulations of ingredients, mostly of exclusive industrial use, typically created by series of industrial techniques and processes (hence ‘ultra-processed’)’.

Common ultra-processed food and drinks products include:

• Carbonated soft drinks
• Sweet, fatty or salty packaged snacks
• Confectionery
• Mass produced packaged baked goods such as breads, cookies and cakes
• Margarine and other spreads
• Sweetened breakfast cereals and fruit yoghurt and ‘energy’ drinks
• Pre-prepared meat, cheese, pasta and pizza dishes
• Poultry and fish ‘nuggets’ and ‘sticks’
• Reconstituted meat products; such as sausages, burgers, hot dogs
• Packaged ‘instant’ soups, noodles and desserts

Eating well with Parkinson’s

While there is no specific diet recommended for people with Parkinson’s, having a well-balanced, healthy diet is strongly recommended. Eating well can help manage Parkinson’s symptoms like constipation, fatigue, dyskinesia (involuntary movements) and stress.