A groundbreaking study reveals eating ultra-processed foods could more than double your risk of developing early signs of Parkinson’s disease, a finding that may reshape how we think about prevention of this debilitating neurological condition.
At a Glance
- A new study involving nearly 43,000 participants found those consuming 11+ servings of ultra-processed foods daily had 2.5 times higher likelihood of showing early Parkinson’s disease signs
- Ultra-processed foods include packaged snacks, sweetened beverages, and ready-made meals that are high in calories, sugar, salt, and unhealthy fats
- Early warning signs monitored included sleep disorders, constipation, depression, and reduced smell ability
- Diets rich in antioxidants and omega-3 fatty acids, like the Mediterranean diet, may help protect against Parkinson’s progression
- Approximately 90,000 new cases of Parkinson’s disease are diagnosed annually in the US
The Ultra-Processed Food Connection
The study published in the journal Neurology on May 7, 2025, tracked nearly 43,000 participants with an average age of 48 for up to 26 years. Researchers discovered that people who consumed 11 or more servings of ultra-processed foods daily were 2.5 times more likely to exhibit early signs of Parkinson’s disease compared to those eating fewer than three servings daily. These early warning signs included REM sleep behavior disorder, constipation, depression, pain, impaired color vision, excessive daytime sleepiness, and reduced ability to smell.
“There’s growing evidence that diet might influence the development of Parkinson’s disease,” says Dr. Xiang Gao, lead researcher of the study.
The findings raise concerns about the long-term neurological impact of diets heavy in convenience foods. Ultra-processed foods include common items like sauces, spreads, condiments, packaged sweets, snacks, desserts, and sugar-sweetened beverages. These products are typically high in calories, sugar, salt, and unhealthy fats while being low in essential nutrients, potentially causing brain inflammation and increasing the risk of various brain disorders.
Dietary Approaches That May Benefit Brain Health
While the research highlights foods to avoid, other studies point to dietary patterns that may help those with Parkinson’s disease or at risk of developing it. Diets rich in antioxidants and omega-3 fatty acids appear particularly beneficial. Antioxidants may reduce oxidative stress in the brain, potentially slowing mental decline, while omega-3 fatty acids found in foods like salmon and flaxseeds may reduce symptoms and slow disease progression.
“Our research shows that eating too much processed food, like sugary sodas and packaged snacks, might be speeding up early signs of Parkinson’s disease,” explains Dr. Xiang Gao.
Foods high in antioxidants include nuts, berries, nightshade vegetables, and leafy greens. The Mediterranean and MIND diets, which emphasize these foods along with whole grains and healthy fats, may protect against dementia and slow disease progression. Some research also suggests the ketogenic diet may reduce muscle symptoms and boost cognitive function in Parkinson’s patients, though it poses risks like constipation and high uric acid levels.
Context and Limitations
Experts caution that while the study shows a strong association between ultra-processed foods and early Parkinson’s symptoms, it doesn’t prove causation. “The findings in this study are interesting and appear to be based on solid research with conclusions well supported by the data. However, it is important to highlight that the symptoms examined in this study are possible early signs of Parkinson’s disease, not definitive indicators that someone will go on to develop it,” notes Dr. Daniel J van Wamelen.
The study’s findings are based on a predominantly white, health professional cohort, which limits their generalizability to other populations. Additionally, researchers acknowledge the challenges inherent in dietary studies, where participants may inaccurately report their food consumption. Dr. Silke Appel Cresswell, who wasn’t involved in the research, described the findings as a starting point, stating “This is where we need to start.”
Implications for Prevention
Despite the limitations, the research adds to growing evidence that ultra-processed foods may harm brain health. These foods have previously been linked to heart disease, type 2 diabetes, dementia, and certain cancers. The potential mechanisms for their link to Parkinson’s include additives causing inflammation or nutritional deficiencies from missing out on healthier foods.
“Choosing to eat fewer processed foods and more whole, nutritious foods could be a good strategy for maintaining brain health,” advises Dr. Xiang Gao.
Clinical trials are needed to explore if dietary changes can prevent or delay Parkinson’s disease. However, the researchers emphasize that reducing ultra-processed food intake and increasing consumption of whole foods is beneficial for overall health, not just brain health. With approximately 90,000 new cases of Parkinson’s disease diagnosed annually in the US, dietary modifications represent a practical approach individuals can take to potentially reduce their risk.
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