Parkinson’s Disease Prevention May ‘Begin at the Dinner Table’

Nikolaos Scarmeas, MD, MS, PhD, associate professor of clinical neurology at CUIMC, and Maria Maraki, an assistant professor of sports medicine and exercise biology at the National and Kapodistrian University of Athens, co-wrote an editorial on the research findings of a new study. Results of this study have shown that frequent consumption of ultraprocessed food may significantly increase the risk of developing Parkinson’s disease later in life. “The prevention of neurodegenerative diseases may begin at the dinner table,” Dr. Scarmeas and Dr. Maraki wrote. “Excessive UPF consumption not only is a risk factor for metabolic diseases but may also accelerate neurodegenerative processes and associated symptoms.” [read more]

Source: CNN Online