New research reveals consuming high amounts of ultra-processed foods can more than double the risk of developing early Parkinson’s disease symptoms, prompting calls for dietary changes to support brain health.
At a Glance
- People consuming 11+ servings of ultra-processed foods daily have 2.5 times higher likelihood of developing early Parkinson’s symptoms compared to those eating fewer than 3 servings
- Early signs include REM sleep behavior disorder, constipation, depression, impaired color vision, and reduced sense of smell
- Diets rich in antioxidants and omega-3 fatty acids, such as Mediterranean and MIND diets, may help protect brain health
- Approximately 90,000 new cases of Parkinson’s disease are diagnosed annually in the US
- Reducing processed food intake and increasing whole foods may benefit overall and neurological health
The Ultra-Processed Food Connection
A major study published in Neurology in May 2025 has uncovered a troubling link between ultra-processed foods and early signs of Parkinson’s disease. The research, which followed nearly 43,000 participants with an average age of 48 for up to 26 years, found that those consuming 11 or more servings of ultra-processed foods daily had a significantly higher risk of developing prodromal features of Parkinson’s compared to those with lower consumption patterns. These processed items include packaged snacks, sugary beverages, condiments, spreads, and desserts.
“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,” says Dr. Xiang Gao, as noted in this report.
The early warning signs monitored in the study included several non-motor symptoms that often precede the classic movement-related symptoms of Parkinson’s. These include REM sleep behavior disorder, constipation, depression, pain, impaired color vision, excessive daytime sleepiness, and a diminished sense of smell. Ultra-processed foods may contribute to these symptoms through brain inflammation, as they typically contain high levels of sugar, salt, unhealthy fats, and various additives.
Protective Dietary Approaches
While the news about ultra-processed foods raises concerns, other research points to potential protective effects of certain diets. Foods rich in antioxidants appear particularly beneficial for people with Parkinson’s disease or those at risk. Antioxidants help combat oxidative stress in the brain, potentially slowing cognitive decline. Excellent sources include nuts, berries, leafy greens, and nightshade vegetables like tomatoes, peppers, and eggplants.
“There’s growing evidence that diet might influence the development of Parkinson’s disease,” notes Dr. Xiang Gao in this research summary.
Omega-3 fatty acids, found abundantly in salmon, mackerel, flaxseeds, and walnuts, may also help reduce symptoms and slow disease progression. The Mediterranean and MIND diets, which emphasize both antioxidants and omega-3s while limiting processed foods, show particular promise for protecting against dementia and other neurodegenerative conditions. Some patients also report benefits from the ketogenic diet, though this approach carries potential downsides including constipation and elevated uric acid levels.
Study Limitations and Future Directions
While the findings are significant, researchers acknowledge important limitations. “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,” explains Dr. Daniel J van Wamelen in a review of the study.
“Eating a healthy diet is crucial as it has been associated with a lower risk of neurodegenerative diseases and the dietary choices we make today can significantly influence our brain health in the future,” emphasizes Xiang Gao, MD, PhD in Science Daily.
The study participants were predominantly white health professionals, which may limit how broadly the findings apply to other populations. Additionally, the research establishes correlation rather than causation. The mechanisms behind the link could involve food additives causing inflammation or the displacement of healthier foods from the diet. Experts are calling for clinical trials to determine whether dietary modifications could prevent or delay Parkinson’s disease.
Practical Implications
For those concerned about Parkinson’s risk or managing existing symptoms, the evidence increasingly supports dietary changes. “Choosing to eat fewer processed foods and more whole, nutritious foods could be a good strategy for maintaining brain health,” advises Dr. Xiang Gao in this article. This recommendation aligns with advice for overall health, as ultra-processed foods have previously been linked to heart disease, type 2 diabetes, dementia, and certain cancers.
Dr. Silke Appel Cresswell frames the current research as a starting point, noting, “This is where we need to start,” and acknowledging that in relation to dietary research for Parkinson’s, “we’re doing a bit of catch-up,” according to The Seattle Times.
While there’s no specific “Parkinson’s diet” currently recommended by experts, the emerging evidence suggests that reducing ultra-processed food intake and emphasizing whole foods rich in antioxidants and healthy fats may benefit both overall and neurological health. For the nearly 90,000 Americans diagnosed with Parkinson’s annually, these dietary insights offer a potentially powerful tool for symptom management and possibly disease progression.
