Approximately 60,000 Americans are diagnosed with Parkinson's disease each year. It is expected that by 2040, the number of people who develop Parkinson’s will double.
With its growing prevalence, it is important to ensure that certain nutrients be added to the diet of the seniors to ensure that the brains of the seniors are protected. Here are some things that can help in avoiding Parkinson’s disease:
Peppers: Peppers are part of the Solanaceae family of plants. They contain small amounts of nicotine. Researchers from the University of Washington in Seattle quizzed newly diagnosed Parkinson’s patients as well as neurologically normal people about their eating habits and found that people who eat more peppers have a lower risk of developing Parkinson’s.
White tea: It has been found that polyphenols in the green tea protect the brain cells from damage caused by Parkinson’s. But white tea is said to be even more beneficial as it has even more polyphenols than green tea which are essential in protecting the brain from oxidative stress and damage. Parkinson’s causes the neurons in the brain to die off over time and these neurons control the release of dopamine which helps to keep the muscles stable. Polyphenols are known to protect these neurons.
Vitamin B6: According to Rotterdam study, researchers have found that dietary vitamin B6 may decrease the risk of Parkinson disease. B6 can be obtained from bell peppers, wild-caught salmon, eggs, and grass-fed beef. A natural supplement is another way to get more of this vitamin each day.
Omega 3 fats: The omega-3’s are anti-inflammatory which may be beneficial as neuro-inflammation is a feature of Parkinson’s. Mood problems are also a common feature and there has been a lot of research into the mood-boosting properties of the omega-3 essential fats. The richest dietary source is from fish such as salmon, mackerel, herring, sardines, trout, pilchards and anchovies.
Vitamin D3: Vitamin D also known as the sunshine vitamin. About 70 percent of early, untreated Parkinson’s patients have low levels of vitamin D. People over 50 years old with higher levels of vitamin D are 33 percent less likely to develop Parkinson’s. But even if one is already suffering from Parkinson’s, increasing Vitamin D can help slow the progression and prevent symptoms. Supplementing with natural D3 is usually a good idea to make sure your levels remain constant. It is found in salmon, eggs, and mushrooms.
Parkinson’s may be on the rise. But developing it isn’t inevitable. By including the above mentioned solutions in the diet can help take control of the disease and slow down its progression.
Want more information, please see our additional posts as part of our month-long series dedicated to information regarding Parkinson’s Disease, diagnoses, treatment, prevention and care.