Nutrição e Parkinson – Artigo 8

A influência dos minerais na doença de Parkinson Resumo A doença de Parkinson é uma enfermidade neurodegenerativa, crônica e progressiva e caracteriza-se por uma tríade de sintomas como tremor, rigidez muscular e bradicinesia. A alimentação adequada em indivíduos portadores da doença de Parkinson possui um importante papel, já que proporciona a estes indivíduos um melhor perfil nutricional, diminuindo os efeitos adversos que ...

Nutrição e Parkinson – Artigo 7

Avaliação nutricional e o uso da levodopa com refeições proteicas em pacientes com doença de Parkinson do município de Macaé, Rio de Janeiro Resumo A doença de Parkinson (DP) é caracterizada pela redução da dopamina no sistema nervoso central. Apresenta progressão gradativa e é conhecida, principalmente, por tremores e dificuldade em realizar movimentos. Estudos demonstram que há significativa alteração do estado nutricional ...

Nutrição e Parkinson – Artigo 6

Doença de Parkinson em idosos: ingestão alimentar e estado nutricional Resumo Objetivo: Avaliar o estado nutricional e ingestão alimentar dos idosos portadores da doença de Parkinson. Métodos: Estudo transversal, realizado com pacientes portadores  da doença de Parkinson (DP), atendidos em ambulatório. O estado nutricional foi avaliado utilizando a mini-avaliação nutricional (MAN), registro de consumo alimentar estimado de três ...

Nutrição e Parkinson – Artigo 5

Nutritional Risk Factors, Microbiota and Parkinson’s Disease: What Is the Current Evidence? Abstract: Parkinson’s disease (PD) is a frequent neurodegenerative disease among elderly people. Genetic and underlying environmental factors seem to be involved in the pathogenesis of PD related to degeneration of dopaminergic neurons in the striatum. In previous experimental researches oxidative stress, mitochondrial dysfunction, homocysteine, ...

Nutrição e Parkinson – Artigo 4

Nutrition and Lifestyle Interventions for Managing Parkinson’s Disease: A Narrative Review ABSTRACT The etiology of Parkinson’s disease (PD) is not fully understood, but environmental toxin overexposure, increased intestinal permeability, and dysbiosis related to nutrition and lifestyle habits are thought to be contributors. Considering these nutrition and lifestyle implications, there is a lack of practice-based programs utilizing ...

Nutrição e Parkinson – Artigo 3

Role of Diet and Nutritional Supplements in Parkinson’s Disease Progression Objectives. The goal of this study is to describe modifiable lifestyle variables associated with reduced rate of Parkinson’s disease (PD) progression. Methods. The patient-reported outcomes in PD (PRO-PD) were used as the primary outcome measure, and a food frequency questionnaire (FFQ) was used to assess dietary intake. In this cross-sectional analysis, regres...

Nutrição e Parkinson – Artigo 2

Dietary Intake of Parkinson’s Disease Patients Background and Aims: Dietary management, as an adjuvant therapy in Parkinson’s disease (PD), provides clear benefits to patients. However, baseline information about the usual dietary intake of Parkinson’s patients is lacking. Methods: We conducted an observational cross-sectional study, investigating the dietary intake in Belgian PD patients, as well as their medication use and knowledge ...

Nutrição e Parkinson – Artigo 1

Prospective study of dietary pattern and risk of Parkinson disease Abstract Background—Several studies have shown associations between Parkinson Disease (PD) risk and individual foods and nutrients with inconsistent results. Objective—We examined associations between dietary patterns and risk of PD in the Health Professionals Follow-Up Study (1986–2002) and the Nurses’ Health Study (1984–2000). Design—We included 49 692 men and ...