A new study of Parkinson’s patients suggests flavonoids – those colorful nutrients found in fruits, vegetables and some other foods – may decrease the risk of mortality for people living with Parkinson’s disease (PD).
The research, published last month in the journal Neurology, consisted of analysis of more than 30 years of data from previous studies. The researchers examined the diets of more than 1,100 Parkinson’s patients and noted their dates of death. They then adjusted for several other factors, including age and whether or not the patient was a smoker.
“After [a Parkinson’s] diagnosis, greater consumptions of total flavonoid, subclasses including flavonols, anthocyanins, flavan-3-ols, and polymers, and berries and red wine, were associated with lower mortality risk,” the research team wrote in the results section of the study.
Flavonoids are a large group of chemicals generally found in colorful foods and beverages like fruits, berries, vegetables, legumes, tea and red wine. According to the University of Oregon, previous research suggests intake of these nutrients could lower risk for many conditions, notably heart disease and Type 2 diabetes.
The new study builds on research published in 2012 by some of the same authors, which suggests flavonoid consumption could lower the initial risk of developing Parkinson’s. The new study and the much larger 2012 study both cited research suggesting flavonoids may have positive health benefits because they cross the blood-brain barrier after consumption. Both studies observed stronger results in men than in women.
The researchers also note that Parkinson’s symptoms may make it more difficult for people to consume flavonoids.
“Individuals with PD generally suffer from difficulty in swallowing, jaw rigidity, and impaired cutlery and food handling (i.e., dysphagia symptoms), which could lead to low consumption of flavonoid-rich foods (e.g., fruit/vegetables) and poor disease prognosis,” reads part of the study.
Speaking with MedicalNewsToday, Xiang Gao, MD, PhD, one of the authors of both studies, repeated a familiar refrain, emphasizing that a healthy lifestyle with physical activity and a diet full of fruits and vegetables is important in managing Parkinson’s.
“In our previous study, we observed that dietary patterns with a high intake of fruit, vegetables, legumes, whole grains, nuts, fish, and poultry and a low intake of saturated fat, and a moderate intake of alcohol may protect against PD,” Gao told MedicalNewsToday.