Moving Forward, Together: Diet and Nutritional Considerations for People with Parkinson's (2022)

In this talk, Suzanne Kaye, registered dietitian, discussed diet and nutrition for individuals with Parkinson's disease. She covered the disease's pathophysiology and its potential relationship with diet, emphasizing the importance of overall dietary patterns and specific nutrients for brain and bone health. Suzanne explored the benefits of Mediterranean, DASH, and ketogenic diets in reducing inflammation and supporting gut health but acknowledged the need for more research in the field.

The talk also addressed the risks and benefits of dietary choices for Parkinson's patients, highlighting common nutritional concerns and suggesting solutions like diet adjustments and rehabilitation methods. It concluded with a discussion on the role of probiotics in improving gut and overall health in Parkinson's disease. Nutritional strategies and medication timing were also discussed to minimize side effects and optimize drug effectiveness.

Lastly, optimizing bone health in Parkinson's patients involved adequate intake of protein, calcium, vitamin D, magnesium, vitamin K2, and fruits and vegetables. Vitamin K2, crucial for bone health, was challenging to obtain solely through diet. Fruits and vegetables, with their alkalizing and antioxidant effects, played a protective role in bone health. High homocysteine levels, linked to bone degradation, and levodopa treatment were noted concerns, with adequate B vitamin intake recommended to lower homocysteine levels through diet or supplementation.

**Disclaimer: These sessions are designed to provide general education and are not intended for individual advice and/or clinical care. The information conveyed in this recording was accurate at the time of presentation.**