The taste of Parkinson's: How food choices reflect nutritional health

IntroductionUnderweight is common in Parkinson's disease (PD), particularly in advanced stages, and is linked to malnutrition and poorer outcomes. Understanding dietary habits and nutritional status may help identify vulnerable patients.ObjectiveTo examine dietary habits and their associations with clinical characteristics in underweight versus normal-to-overweight individuals with PD.MethodsThis cross-sectional study included 70 patients with PD attending a tertiary movement disorders centre. Demographic and clinical data were obtained through interviews and medical records. Disease severity was assessed using the Hoehn & Yahr scale and the Unified Parkinson's Disease Rating Scale (UPDRS Part III and IV). Nutritional status was screened using the Mini Nutritional Assessment-Short Form (MNA-SF). Dietary habits were evaluated using a culturally adapted Thai PD dietary questionnaire, and a dietitian estimated daily caloric and fluid intake. Participants were categorized by body mass index as underweight (<18.5) or normal-to-overweight (≥18.5). Group comparisons and logistic regression analyses were performed.ResultsUnderweight patients more often consumed soft or liquid diets and had a higher prevalence of dysphagia. They reported less varied diets with lower meat and vegetable intake, although caloric and fluid intake were similar between groups. Underweight participants had lower MNA-SF scores (p < 0.001) and greater motor complications, including higher UPDRS Part IV scores (p = 0.015). Female gender (OR 18.51), dysphagia (OR 5.97), and dyskinesia (OR 2.03) were independently associated with underweight status.ConclusionUnderweight in PD is associated with female gender, dysphagia, and dyskinesia. Early nutritional screening and management of dysphagia and motor complications may improve outcomes.