The doctor told which products increase the risk of Parkinson's disease

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Research opens up new treatment options and reducing people's risk of developing life-changing Parkinson's disease, including how your diet can play a role in risk prevention.

Dr Catherine Fletcher talks about the impact of diet on the risk of developing Parkinson's disease.

“Parkinson's disease is really complicated. It is probably a combination of several risk factors that accumulate during a person's life and contribute to the development of Parkinson's disease. Large studies that follow people over time look for patterns in their environment or lifestyle that may have increased their risk of developing the disease. And there is already some evidence that foods like red meat, processed meat, or a diet high in fat may increase the risk of developing Parkinson's disease.”

Diets high in processed foods and saturated fat are associated with many dangerous health conditions that become more likely with age, including heart disease and vascular dementia.

Reducing consumption of these foods is recommended as a preventative measure against many diseases, including among those associated with high cholesterol or hypertension.

In the case of Parkinson's disease, more research is needed to understand the nuances of how diet may increase the risk of the disease, but Dr. Fletcher explains that there is evidence to show why it may be. Some studies show, for example, that high cholesterol, which is found in fatty foods, contributes to the risk of Parkinson's disease. cells over time”.