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yesterday

Study Links Ultra-Processed Foods to Early Parkinson’s Markers

Fudan University research finds a 2.5-fold increased likelihood of early Parkinson’s symptoms in high consumers of ultra-processed foods, sparking calls for further investigation.

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Hot dog with fresh organic bread bun white wheat and black charcoal sausage ketchup mustard

Overview

  • A 26-year study of nearly 43,000 adults found those consuming 11 or more daily servings of ultra-processed foods had a 2.5-fold higher likelihood of exhibiting at least three early Parkinson’s symptoms.
  • Early non-motor signs of Parkinson’s observed in the study included REM sleep behavior disorder, hyposmia, depression, and excessive daytime sleepiness, among others.
  • Researchers suggest artificial additives in ultra-processed foods, such as emulsifiers and sweeteners, may promote neuroinflammation and oxidative stress that damage dopamine-producing neurons.
  • The findings, published in the journal Neurology, emphasize the potential role of diet in delaying Parkinson’s prodrome but caution against interpreting early symptoms as definitive predictors of the disease.
  • Experts highlight the need for follow-up studies to confirm causality and address limitations, including self-reported dietary data and a lack of diverse participant demographics.