Long-Term Consumption of Ultraprocessed Foods and Prodromal Features of Parkinson Disease

Long-Term Consumption of Ultraprocessed Foods and Prodromal Features of Parkinson Disease - 2025: https://www.neurology.org/doi/10.1212/WNL.0000000000213562
"higher UPF consumption was associated with increased odds of individual prodromal features, including pRBD, constipation, body pain, and depressive symptoms."
Bolt Note: The fact that RBD is included, to me, is a smoking gun.
The paper only has the abstract but The Daily Mail has more information: https://www.dailymail.co.uk/health/article-14687307/popular-food-parkinsons-disease-link-doctor-urgent-warning.html
"Chinese scientists found people who ate 11 or more servings of ultraprocessed foods a day were 2.5 times more likely to have early signs of the progressive movement disorder Parkinson's disease than those eating three or fewer servings.
However, even three or fewer raised the risk by up to 60 percent, depending on the specific food.
One serving is the equivalent of a can of soda or tablespoon of ketchup, but other foods considered healthy like salads and sliced meat can also be ultraprocessed."
"Writing in a medical journal this week, the researchers suggested artificial additives in these foods like emulsifiers, sweeteners and preservatives may promote inflammation and oxidative stress. This damages neurons in the brain that create dopamine, a neurotransmitter that controls movement.
Additionally, the foods quickly get absorbed into the bloodstream and attack the microbiome, a community of 'friendly' bacteria that live in the gut and communicate with the brain. Harmful bacteria creates inflammation in the brain that destroys dopamine-producing neurons.
The experts believe cutting down on ultraprocessed food consumption may slash the risk of developing Parkinson's years or decades before it would be diagnosed."
"The researchers believe additives in ultraprocessed foods like emulsifiers and sweeteners promote oxidative stress, an imbalance between disease-fighting antioxidants and harmful free radicals.
Free radicals attack the body's cells and tissues. In Parkinson's disease, they damage neurons that produce dopamine, a neurotransmitter that regulates movement.
Ultraprocessed foods are also thought to induce inflammation in the brain, which further attacks the neurons responsible for dopamine production."