There are no foods demonstrated to improve the symptoms of Parkinson’s disease or to prevent its development. Many people believe a diet high in antioxidants, which are found naturally in foods such as raw fruits and vegetables, helps to stave off degenerative conditions by reducing the levels of free radicals (destructive molecules) in the body. Although there is some evidence that the antioxidant coenzyme q-10 is effective in neutralizing free radicals, the benefit of this action to the person with Parkinson’s is not clear, as researchers do not yet understand the roles, if any, free radicals play in the development and progression of Parkinson’s disease. One of the largest clinical research studies to study the effectiveness of antioxidants, the DATATOP (Deprenyl and Tocopherol Antioxidative Therapy for Parkinson’s Disease) study found no scientific evidence that tocopherol (the active ingredient of vitamin E, an antioxidant) had any effect on the symptoms of Parkinson’s.
Nonetheless, it is important that people with Parkinson’s disease include a wide variety of fruits and vegetables in their diet, not because they supply antioxidants but because they are rich in necessary nutrients. Maintaining good nutrition becomes an increasing challenge as Parkinson’s progresses, so establishing a solid nutritional base is important. Some people advocate eating fava beans as a means for leveling out the peaks and valleys of Levodopa dosages. This legume, also called the broad bean, is naturally high in levodopa. However, legumes also are high in protein, which competes with levodopa for absorption into the bloodstream from the intestine. It is a good idea to consult a doctor before adding fava beans to the diet on a regular basis, as they may necessitate adjustment of the lev-odopa dose.
