A new study published in Neurology links diets high in ultra-processed foods to a significantly higher risk of early Parkinson’s disease symptoms.
Researchers followed over 42,000 adults for 26 years and found that those consuming 11 or more servings of processed foods daily were 2.5 times more likely to show three or more prodromal (early) Parkinson’s symptoms than those eating three or fewer servings.
These early symptoms — which can precede motor issues by decades — include constipation, impaired smell, daytime sleepiness, and depression.
Ultra-processed foods include packaged snacks, sweetened drinks, processed meats, sauces, and condiments.
Researchers suspect these foods may disrupt gut health, increase oxidative stress, and trigger inflammation in the brain, all of which are factors in neurodegeneration.
Although the study establishes correlation, not causation, experts say the findings are alarming and support the growing body of evidence linking processed foods to neurological decline.
Neurologists recommend reducing intake of ultra-processed foods in favor of whole, nutrient-rich alternatives. Diets like the Mediterranean and MIND diets are shown to support brain health and may help delay disease onset.
Small changes — such as choosing fruit over chips or water over soda — can reduce risk. “It’s not just about what to eat, but what to avoid,” said Stanford neurologist Dr. Jessica Ng.
Public health researchers emphasize that dietary changes early in life may be a powerful tool for preventing neurodegenerative diseases like Parkinson’s.
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