Preventing and Treating of Parkinson’s Disease with a Plant-Based Diet

Parkinson’s Disease (PD) is the second most common human neurodegenerative disorder, but no current therapy has been proven to be disease-modifying. Epidemiological as well as interventional studies indicate that the plant-based diet has the potential to prevent and treat PD. There are pathophysiological reasons that make this likely to be true. The Western diet is among the greatest risk factors for developing neurodegenerative diseases such as PD. Consumption of high quantities of animal saturated fat has been widely reported to be associated with increased risk of developing Parkinson’s disease. Pesticide, herbicide, and heavy metal exposures through the consumption of meat are linked to an increased risk of Parkinson disease in some epidemiologic studies. Interventional studies with a plant-based diet have achieved positive results. Accumulating evidence indicates that oxidative damage and mitochondrial dysfunction contribute to the cascade of events leading to degeneration of dopaminergic neurons. In addition, dysbiosis of the gut microbiota may be involved in the pathogenesis of PD, inducing immune cell activation and neuroinflammation of the central nervous system. The benefits of a plant-based diet result from the increased levels of phytonutrients and the intake of fiber, which supports a beneficial gut microbiota and decreases the incidence of constipation, an independent risk factor. A plant-based diet can also facilitate the use of a protein-redistribution diet to improve the effectiveness of treatment with L-dopa. 3-kinase (PI3K)/protein kinase B (AKT)