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One more risk from ultra-processed foods: Parkinson’s disease
Parkinson’s disease (PD) affects around 1 million Americans, with 90,000 new cases diagnosed annually. And while you can live for 10 to 30 years with the condition, its impact on quality of life is far-reaching, affecting cognition and mobility, and making you vulnerable to life-threatening conditions such as pneumonia. (It’s hard on caregivers, too — more than 30% die before the person they’re caring for.)
Fortunately, ever-more info on prevention, management, and potentially a cure is emerging. (The possible cure has been tested in three people in a phase 2 study. We’ll discuss that in a future column.)
One of the latest studies followed more than 1,000 folks with early symptoms of Parkinson’s, such as chronic constipation, mood changes, cognition problems and sleep disturbance. The 10-year-long investigation found that each additional daily serving of ultra-processed food was associated with a 19% higher risk of development of signs of Parkinson’s, a 4% higher risk of developing full-blown Parkinson’s and a 10% higher risk of death from Parkinson’s-specific causes. Type 2 diabetes, cardiovascular disease, hepatitis C, H. pylori, COVID-19, and inflammatory bowel disease are also risk factors for PD.
Clearly, you want to adopt as healthful a diet as possible to stay as healthy and young as possible.
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