10/05/2025
Ultra processed foods is just one modifiable risk factor linked to the growing prevalence of Parkinson’s disease.
UPFs included sauces, spreads, or condiments; packaged sweets; snacks or desserts; artificially- or sugar-sweetened beverages; animal-based products; yogurt- or dairy-based desserts; and packaged savory snacks.
Note: The investigators categorised pancakes, cream, coffee, distilled alcohol, and sandwiches made with beef, lamb, chicken, or turkey as non-UPFs.
The seven Parkinson’s disease prodromal signs and symptoms included pRBD, constipation, body pain, depressive symptoms, reduced ability to smell (hyposmia), excessive daytime sleepiness and impaired color vision.
After adjusting for factors such as age, alcohol and caffeine intake, physical activity, and body mass index, participants with the highest cumulative average consumption (≥ 11 servings/d) were more than twice as likely to have more than three prodromal features compared with those with the lowest consumption (< 3 servings/d) (odds ratio [OR], 2.5; P < .0001).
Drilling down even more, greater odds for prodromal features were associated with higher intake of the following specific types of UPF: Packaged sweet snacks/desserts (OR, 1.6), sweetened beverages (OR, 1.5), sauces/spreads/condiments (OR, 1.4), animal-based products (OR, 1.4), yogurt-/dairy-based desserts (OR, 1.3), and packaged savory snacks (OR, 1.3). Ultraprocessed breads/cereals and ready-to-eat/heat-mixed dishes did not have significant associations.
High vs low consumption of ultraprocessed foods is associated with a twofold higher risk for early signs of Parkinson’s disease, new research shows.