A recent scientific study has shown that certain dietary habits may increase the risk of developing Parkinson's disease by affecting the body's metabolism.
During the study, scientists analyzed data from nearly 500,000 people, examining the relationship between diet, blood components, and the risk of developing neurodegenerative diseases. They found that increased consumption of grain products and dried fruits is associated with an increased risk of Parkinson's disease.
The researchers explained that after eating, the body produces various substances called metabolic products or metabolites. These substances enter the bloodstream and reflect the characteristics of metabolic processes. They noted that they discovered 23 of these substances that are associated with Parkinson's disease, some of which increase the likelihood of developing the disease, while some of them have protective properties against it.
These findings help improve our understanding of how nutrition and metabolic processes in the body are related to brain function. They do not prove direct harm from specific foods, but they open new avenues for studying ways to prevent Parkinson's disease.
A scientific study had previously shown that the compound farnesol, which is naturally found in herbs, berries and other fruits, can prevent and reverse brain damage associated with Parkinson's disease.
