Plants for Parkinson

Parkinson’s disease is a devastating neurodegenerative disorder of which the underlying mechanisms remain poorly understood. The potential role of diet in Parkinson's disease and its progression is supported by the presence of gastrointestinal symptoms before disease onset, and the suggested spreading of toxic proteins from the intestine to the brain. The Plants for Parkinson study (a collaboration between Radboudumc and UMCG) poses the first large-scale randomized controlled trial investigating a plant-based dietary intervention in people with Parkinson's disease. For this research, people living with Parkinson's disease will follow a whole foods and plant-based diet for 6 months. By analysing changes in the physical and mental wellbeing of the participants, as well as exploratory biomarkers, we will investigate the clinical and biological effects of this dietary pattern on Parkinson's disease symptoms and progression. We have joined forces with the programme Voeding & Diëtetiek at the Hanzehogeschool Groningen to provide participants of our study with recipes, consultations, and other dietary guidance to help with adherence to this dietary pattern. Obtaining the Aletta Health Grant has enabled us to organise an interactive cooking workshop for our participants to teach them vital skills in plant-based cooking and further enthuse them for the study!   

Our team consists of neurobiologist Bram Boon, neurologists Sanne Meles and Teus van Laar, and dietitians Martine Bos and Harkelien Kruijer of the UMCG. From the Radboudumc; senior researcher Parkinson's & Lifestyle Elbrich Postma, dietitians Liesbeth Meeuwissen and Rianne Hulsman, and neurologist Bas Bloem. From the Hanzehogeschool Groningen; Anja Bandringa, Janny Vedder, and Daan van Welie. We are supported by MSc. Medicine student Marijke Boskma, students Voeding & Diëtetiek Fien Nieuwenhuis and Sam Govers, and MSc. Neurobiology student Bree Giskes.