Some Foods Can Worsen Parkinson’s Disease — Here Are the Ones to Avoid

More than ever before, people with Parkinson’s disease are living long and active lives. Medication forms the backbone of Parkinson’s treatment. But nutrition, exercise, and self-care play a vital role in well-being. Some ways of eating may even affect how the disease progresses.

No foods are strictly off-limits with Parkinson’s disease. But eating more or less of certain foods may affect symptoms and longevity. Studying what people eat can be complex. So research results are often mixed. But there are a few categories of food and drink that are worth a closer look. 

Ultra-processed foods

Ultra-processed foods are convenient, shelf-stable, and made to taste good. That also means they contain added ingredients like sugar, salt, fat, and chemicals. These include foods like:

• Chips and pretzels

• Packaged sweets and bakery

• Instant meals

• Candy

• Soda (diet and regular) and sweetened drinks

In one large study, people had a 23% higher risk of dying from Parkinson’s disease if they ate more ultra-processed foods. In another study, symptoms progressed faster in people who ate more fruits and vegetables from a can instead of fresh. 

Qualities of ultra-processed foods that may affect Parkinson’s disease include:

• Chemical additives and preservatives: Some may increase the risk for changes to gut bacteria and promote inflammation. That can threaten the health of your nerve cells and affect conditions like Parkinson’s. 

• Added sugar: Added sugar also leads to imbalances in gut bacteria and inflammation.

• Low fiber: Constipation affects up to 70% of people with Parkinson’s disease. Most ultra-processed foods contain little or no fiber, which makes constipation worse.

• Little nutritional value: Eating more ultra-processed foods leaves less room in the diet for foods that protect the brain and nervous system. 

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Red meat

Eating a lot of red meat, especially beef, may increase how fast Parkinson’s disease progresses. Not every study has shown this. But there are a few reasons why eating red meat often could worsen Parkinson’s:

• Saturated fat: Red meat tends to be higher in saturated fat than meats like chicken or turkey. We explain a bit more about how this can be harmful in a section below. 

• Protein: Eating protein is important to maintain muscle mass. But eating a large protein load can interfere with the absorption of levodopa, a common medication to help control Parkinson’s symptoms. 

• Iron: Red meat is higher in iron than other kinds of meat. Iron also may prevent Parkinson’s medications from being absorbed well.

Alcohol

Light or moderate drinking doesn’t seem to affect the risk of developing Parkinson’s disease. But over time, large amounts of alcohol can decrease dopamine. That could mean symptoms get worse faster.

Alcohol can also magnify Parkinson’s symptoms like dizziness, depression, and trouble with balance. And if alcohol interferes with sleep, there may be short-term and long-term effects. Alcohol may also increase some Parkinson’s medication side effects. 

For those who drink alcohol, choosing red wine may have some benefits. In one study, people with Parkinson’s disease who had a glass of red wine or ate berries more than three times a week had a 33% lower chance of dying. In another study, red wine was associated with a lower risk of developing Parkinson’s. But in both studies, the difference was only significant for men.

Foods high in saturated fat

Saturated fat comes mainly from animal products. Some examples of foods that are high in saturated fat include:

• Beef, pork, bacon, and sausage

• Full-fat dairy products

• Butter, lard, and ghee

• Fried foods

Studies have had mixed results about the role of saturated fat and Parkinson’s disease. But one large study found a 41% increased risk of developing Parkinson’s for people who ate the greatest amount of saturated fat.

A diet that’s high in saturated fat can alter gut bacteria. That may lead to inflammation that’s damaging to the nervous system. Saturated fat may also increase the uptake of certain chemicals and pesticides that are risk factors for Parkinson’s. 

Dairy

Research on the connection between dairy and Parkinson’s has shown mixed results. 

One large study in the U.S. found a higher risk for Parkinson’s disease in those with higher consumption of dairy. Though this risk seemed to be more tied to high milk intake specifically. It didn’t appear to be related to the fat content or calcium in milk. 

But a recent large study in Europe found the opposite. Researchers didn’t find dairy and Parkinson’s risk to be significantly related. Although some of the results suggest this risk could be more tied to calcium intake than dairy. And it could be more pronounced in men.

Some reasons that dairy products could raise the risk of Parkinson’s include:

• Lower urate levels: Dairy products tend to lower the level of this protective antioxidant in the body. That could leave nerve cells at higher risk.

• Changes in the cells and bacteria of the gut: These changes can lead to more inflammation in the body — maybe even more so for people with lactose intolerance.

• Pesticides: In one study, people who drank the most milk were more likely to lose brain cells in the area affected by Parkinson’s disease. They also had higher levels of pesticides in their brains when they died. 

Foods that are hard to chew

Over time, Parkinson’s may lead to difficulties with chewing and swallowing. That can increase the risk for:

• Choking

• Aspiration (food and liquid getting into the respiratory system)

• Trouble producing or managing saliva 

• Digestive problems

• Respiratory infections like pneumonia

If chewing or swallowing are a challenge, safer eating strategies might include:

• Cutting, mashing, or pureeing food that’s hard to chew

• Adding a thickener to thin liquids that cause gagging or coughing

• Avoiding dishes like soups or casseroles that have ingredients with different consistencies

• Adding sauce or gravy to make dry foods easier to chew

A speech and language pathologist can help with exercises, tips, and practices to make eating safer and more enjoyable.

Foods that may interact with medications

In addition to foods that can affect the progression of Parkinson’s, there are a couple of food-medication interactions to be aware of.

Monoamine oxidase B (MAO-B) inhibitors 

These medications may be used alone or with other medications to treat Parkinson’s symptoms. MAO-B inhibitors in the treatment of Parkinson’s include: 

• Rasagiline (Azilect)

• Selegiline (Zelapar)

• Safinamide (Xadago)

If you take MAO-B inhibitors, avoid eating too many foods that are high in tyramine. Small amounts are probably fine. But large quantities could cause dangerously high blood pressure. 

Tyramine-rich foods include:

• Cured meat and fish

• Aged cheese

• Fermented foods

• Beer on tap

• Beer or wine on an empty stomach

Levodopa

Levodopa-carbidopa (Sinemet) is a common treatment for Parkinson’s. Some people who take it may experience a protein effect. That means the protein in food interferes with how well the medication works. 

Eating enough protein is important to maintain muscles and other body functions. But for some people, taking levodopa with a protein-rich meal may dull its effect. 

Some strategies to avoid this include:

• Spread out your protein intake throughout the day. This includes meat, fish, dairy, soy, beans, and nuts.

• Try to eat most of your protein at the end of the day.

• Take levodopa 30 to 60 minutes before a meal. Some people may need to take it with food to avoid an upset stomach. 

What foods are good for people with Parkinson’s?

So, there are foods that could work against you if you eat a lot of them. But are there any foods that are beneficial for people with Parkinson’s disease? Here are some options.

Mediterranean diet and MIND diet

The Mediterranean diet may help to lower the risk of having Parkinson’s disease. It may also slow the progression of symptoms for people who have it.

Although it’s called a “diet,” it’s more of an eating plan. The Mediterranean diet emphasizes:

• Daily fruits, vegetables, nuts, beans, olive oil, and whole grains

• Fish and seafood a few times a week

• Dairy, eggs, and poultry daily to weekly

• Red meat once or twice a month

• Occasional sweets

• Red wine if people choose to drink alcohol

The MIND diet (Mediterranean-DASH intervention for neurodegenerative delay) may slow the progression of symptoms even more. The MIND diet is like the Mediterranean diet. But there are a few more specific recommendations, such as:

• At least six servings of leafy greens each week

• Besides leafy greens, at least one more serving of other vegetables daily

• Berries at least twice a week 

• Nuts five times a week

• Three servings of whole grains daily

Both of these ways of eating emphasize nutrients, antioxidants, and fiber. These all have proven benefits for the digestive system and nervous system. Both systems benefit from extra care in Parkinson’s disease.

Beverages and drinks

To improve symptoms like constipation and dizziness, try to drink 48 oz to 64 oz of fluids each day. Keeping a glass or bottle of water handy throughout the day makes this easier to do.

There’s some evidence that coffee may lower the risk of developing Parkinson’s. It may not help with symptoms like tremor for people who already have Parksinson’s. But in moderate amounts, it helps some people with digestion and constipation. Both coffee and tea also have antioxidants that may help to protect brain cells.

Organic or not?

Most commercial crops are grown with the use of chemicals that keep away weeds and pests. Some of these chemicals are a risk factor for Parkinson’s disease. 

The highest risk is for people who have had large exposures to these chemicals, like farmers and farmworkers. It’s not clear that exposure to the chemical residue on food makes a significant difference in Parkinson’s symptoms or risk.

Still, it may be worth lowering your exposure to chemicals like pesticides as you’re able. Consider:

• Thoroughly washing fresh fruits and vegetables

• Buying organic food when possible — especially for fruits and vegetables that have thin skins like berries, peaches, grapes, apples, and leafy greens

• Pesticides may also play a role in dairy, red meat, and high-fat foods as Parkinson’s risk factors.

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Written by:

Anne Jacobson, MD, MPH

Anne Jacobson, MD, MPH has been a board-certified family physician since 1999. She worked as a full-scope family physician (inpatient, outpatient, obstetrics, and office procedures) in the Cook County Ambulatory Health Network for 15 years.

Edited by:

Katie E. Golden, MD

Katie E. Golden, MD, is a board-certified emergency medicine physician and a medical editor at GoodRx.

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