• A new study links high consumption of ultraprocessed foods (UPFs) to a 2.5-fold increased risk of early Parkinson's disease symptoms.
• Early Parkinson's symptoms, such as sleep disturbances, depression, and impaired smell, can appear years before motor function declines.
• The study suggests reducing UPF intake and adopting a healthy diet may help maintain brain health and potentially slow down early Parkinson's signs.

A recent study published in the journal *Neurology* has found a correlation between high consumption of ultraprocessed foods (UPFs) and the likelihood of developing early symptoms associated with Parkinson's disease. The study, which tracked nearly 43,000 participants over a period of up to 26 years, revealed that individuals who consumed 11 or more servings of UPFs per day were 2.5 times more likely to exhibit early signs of Parkinson’s compared to those who consumed fewer than three servings. This research underscores the potential impact of dietary choices on neurological health and emphasizes the importance of further investigation into the relationship between diet and neurodegenerative diseases.

• What: A study links the consumption of ultraprocessed foods (UPFs) to early signs of Parkinson’s disease, including sleep issues, fatigue, constipation, reduced ability to smell, depression, and impaired color vision. High UPF intake was associated with a 2.5-fold increased risk of exhibiting multiple early symptoms.
• Who: The study involved nearly 43,000 participants from the Nurses’ Health Study and Health Professionals Follow-Up Study, led by Dr. Xiang Gao from Fudan University in Shanghai, China.
• When: The study followed participants for up to 26 years, with findings published in Neurology on May 7, 2025.
• Where: The study was conducted using data from participants in the United States.

The study provides compelling evidence of a potential link between ultraprocessed food consumption and early indicators of Parkinson's disease. While the study doesn't prove causation, the correlation is significant and warrants further investigation. The identified risk factors, such as inflammation and oxidative stress induced by UPFs, align with existing knowledge of Parkinson's pathology. The long follow-up period and large sample size strengthen the study's findings. However, limitations include the self-reported dietary data and the fact that the study did not track whether participants were ultimately diagnosed with Parkinson's disease.

"Eating a healthy diet is crucial as it has been associated with a lower risk of neurodegenerative diseases and the dietary choices we make today can significantly influence our brain health in the future."

"Choosing to eat fewer processed foods and more whole, nutritious foods could be a good strategy for maintaining brain health."

"This is where we need to start."

While more research is required to confirm a direct causal link, the evidence suggests that high consumption of ultraprocessed foods is associated with an increased risk of early Parkinson's symptoms and accelerated neurodegenerative processes. Reducing UPF intake and adopting a balanced diet, particularly one rich in whole foods, fruits, vegetables, lean protein, and healthy fats like omega-3 fatty acids, may contribute to overall brain health, potentially mitigating the risk or slowing the progression of Parkinson's disease. Public health initiatives should prioritize promoting healthy eating habits, including reducing the availability and marketing of UPFs, especially to vulnerable populations, and increasing access to affordable, minimally processed foods. Dietary recommendations should also consider individual needs, potential medication interactions, and strategies to manage specific Parkinson's symptoms, such as constipation and swallowing difficulties.