Frequently Eating This Increases the Risk of Parkinson's Disease

Eating Ultra-Processed Foods Frequently
Significantly Increases Risk of Parkinson's Disease

A study has found that people who frequently consume ultra-processed foods such as snacks, seasonings, and processed meats have a significantly higher risk of developing Parkinson's disease. The study suggests that additives in these foods may harm beneficial bacteria in the gut and send damaging signals to the brain, potentially leading to Parkinson's disease.

A study has found that people who frequently consume ultra-processed foods such as snacks, seasonings, and processed meats have a significantly higher risk of developing Parkinson's disease. Photo by Getty Images

On June 10 (local time), the Daily Mail in the United Kingdom reported these findings, citing research from a team at King's College London. The research team conducted a study on 88 patients with Parkinson's disease and found that these patients had fewer types of beneficial bacteria and more harmful bacteria in their intestines compared to healthy individuals.

A study conducted on 88 patients with Parkinson's disease found that these patients had fewer types of beneficial bacteria and more harmful bacteria in their intestines compared to healthy individuals. Photo by Getty Images

Frederik Claassen of King's College London explained, "It is still unclear whether harmful bacteria directly cause cognitive decline or if these bacteria increase as the body changes due to Parkinson's disease." However, he added, "The research shows that harmful bacteria play an important role in worsening Parkinson's disease symptoms."

Similar results were previously reported by scientists in China. People who consumed ultra-processed foods more than 11 times a day were found to be 2.5 times more likely to develop early symptoms of Parkinson's disease.

A study has found that people who frequently consume ultra-processed foods such as snacks, seasonings, and processed meats have a higher risk of developing Parkinson's disease. Photo is unrelated to the article. Pixabay

The researchers explained that additives in ultra-processed foods can trigger chemical reactions that damage the brain's dopamine-producing nerve cells. Additives such as emulsifiers and sweeteners, commonly found in snacks and processed foods, harm beneficial gut bacteria. When the balance of gut bacteria is disrupted, inflammation can occur, and this inflammatory response may be transmitted to the brain, damaging brain cells.

Parkinson's disease develops as the nerve cells in the brain that produce dopamine die. A lack of dopamine leads to motor disorders such as tremors and a decline in cognitive function. Experts advise that avoiding ultra-processed foods and consuming a balanced and varied diet can help lower the risk of developing Parkinson's disease and slow cognitive decline.