A study in Iran comparing patients with Parkinson’s disease to healthy individuals found that patients with Parkinson’s disease consume less hydrogenated plant-based and animal oils but use more non-hydrogenated plant-based oil, olive oil, and mayonnaise compared to healthy individuals. The research was published in Nutritional Neuroscience.
Parkinson’s disease is a chronic and progressive neurological disorder caused by the loss of dopamine-producing neurons in the brain, particularly in the substantia nigra region. The disease manifests in motor symptoms such as tremors, muscle stiffness, slowness of movement, and balance difficulties. It also includes non-motor symptoms like depression, sleep disturbances, constipation, and cognitive changes, which significantly impact quality of life.
Globally, the prevalence of Parkinson’s disease has doubled over the past three decades. This increase has prompted scientists to investigate lifestyle factors that may contribute to the development or management of the disease. For instance, repeated head injuries, such as those sustained by boxers and American football players, are considered a potential risk factor.
Meanwhile, study author Sorayya Kheirouri and her colleagues suggest that diet might influence the progression of Parkinson’s disease and that certain foods could offer protective effects against its risk and symptoms. Previous research has shown that consuming fresh fruits and vegetables is associated with slower progression of Parkinson’s disease, while consuming canned fruits and vegetables is linked to faster progression.
The authors of this study aimed to explore the relationship between the consumption of edible cooking oils—including those derived from animal and plant sources—and mayonnaise with the symptoms of Parkinson’s disease. These oils were categorized as either hydrogenated or non-hydrogenated. Mayonnaise was included due to its high content of non-hydrogenated vegetable oil.
Hydrogenated oils are plant-based oils that undergo a chemical process called hydrogenation, which makes them more solid and stable at room temperature. Examples include margarine and shortening. Non-hydrogenated oils, such as olive oil, sunflower oil, and canola oil, remain liquid at room temperature and are unprocessed. While hydrogenated oils often contain harmful trans fats, non-hydrogenated oils are rich in healthier unsaturated fats.
The study involved 120 patients with Parkinson’s disease and 50 healthy individuals from Isfahan City, Iran, aged between 40 and 80 years. Approximately 66% of the participants were men.
Participants completed a 147-item food frequency questionnaire, which allowed researchers to evaluate their dietary intake of various types of oils. The questionnaire asked participants to report the frequency and quantity of edible cooking oils and mayonnaise they had consumed over the past year, categorized as daily, weekly, or monthly. A neurologist assessed the severity of Parkinson’s disease symptoms using the Movement Disorder Society-sponsored Unified Parkinson’s Disease Rating Scale (MDS-UPDRS). Additionally, the study authors measured participants’ height and weight.
The results showed that patients with Parkinson’s disease had lower consumption of hydrogenated plant oils but higher intake of non-hydrogenated plant-based oils, olive oil, and mayonnaise. Those with more severe Parkinson’s disease symptoms were found to consume higher amounts of animal oils and butter. However, the consumption of olive oil, mayonnaise, and hydrogenated or non-hydrogenated oils in general was not associated with the severity of Parkinson’s disease symptoms.
This study contributes to the growing body of knowledge about the dietary habits of individuals with Parkinson’s disease. However, it is important to note that the study’s design does not allow for cause-and-effect conclusions. While certain dietary choices may influence the progression or risk of Parkinson’s disease, it is also possible that individuals modify their diets after being diagnosed with specific medical conditions.
The paper, “High use of non-hydrogenated plant source oils and mayonnaise sauce increase the risk of Parkinson disease,” was authored by Sorayya Kheirouri, Mohammad Alizadeh, and Majid Keramati
