[Nutritional aspects in Parkinson's disease: disease risk, dietary therapy and treatment of digestive tract dysfunction]. / Ernährungsaspekte bei Morbus Parkinson: Erkrankungsrisiko, Diät und Therapie von Funktionsstörungen des Verdauungstraktes.
Fortschr Neurol Psychiatr
; 86(S 01): S34-S42, 2018 09.
Article
em De
| MEDLINE
| ID: mdl-30241099
ABSTRACT
Epidemiological studies suggest an association of certain foods with the risk of Parkinson's disease. Also, a number of studies revaeled positive effects on disease progression by caffeine, higher uric acid and total cholesterol levels - especially in men. However, it is not yet clear whether a specific dietary concept or the effects of the intestinal microbiota on the human metabolism could play a role in the course of the disease. Given the lack of prospective nutrition studies, only general recommendations can be given a "balanced" seasonal regional diet with emphasis on vegetables, fruits, nuts, fish, low amount of red meat, and non-processed foods with a low level of simple carbohydrates may be helpful. Especially for the elderly, a low-protein diet should be avoided. Rather, in order to prevent the development of sarcopenia and malnutrition, particular attention must be paid to adequate protein intake. The supply of vitamins B12 and D3 must be ensured - at the same time, the non-critical use of dietary supplements, especially micronutrients with presumed anti-oxidative properties, should be discouraged.
Texto completo:
1
Coleções:
01-internacional
Contexto em Saúde:
3_ND
Base de dados:
MEDLINE
Assunto principal:
Doença de Parkinson
/
Terapia Nutricional
/
Dietoterapia
/
Gastroenteropatias
Tipo de estudo:
Etiology_studies
Limite:
Female
/
Humans
/
Male
Idioma:
De
Revista:
Fortschr Neurol Psychiatr
Ano de publicação:
2018
Tipo de documento:
Article