Nutrition and Parkinson’s disease: Supporting health, function and quality of life

A balanced diet supports energy levels, muscle strength and overall health. This includes a variety of: 

• Fruit and vegetables.
• Wholegrains.
• Lean protein sources (fish, eggs, meat, legumes, dairy, tofu).
• Healthy fats such as olive oil, nuts, seeds and avocado. 

For those experiencing reduced appetite or weight loss, meals may need to be fortified to increase energy and protein without increasing portion size. 

Helpful strategies include: 

• Adding extra healthy fats to meals such as olive oil, avocado, nut butters and seeds.
• Including protein at each meal and snack.
• Using full-cream dairy products.
• Choosing nutrient-dense snacks such as yoghurt, cheese, hardboiled eggs or smoothies.
• Including oral nutritional supplement drinks when recommended by a dietitian to support adequate energy and protein intake. 

Small, frequent meals are often more manageable than three large meals, particularly when fatigue or early fullness is present.

A unique nutrition consideration in Parkinson’s disease is the interaction between dietary protein and certain medications, particularly levodopa. 

Protein can interfere with the absorption of levodopa in some individuals, reducing its effectiveness and leading to fluctuations in symptom control if protein containing foods are consumed too close to medication time. 

Strategies to manage this include: 

• Taking medication 30–60 minutes before meals (as advised by a doctor).
• Spreading protein intake evenly throughout the day. 

These approaches should always be individualised in consultation with a dietitian and medical team to ensure both medication effectiveness and adequate nutrition. 

As Parkinson’s disease progresses, some individuals develop dysphagia (difficulty swallowing). This can increase the risk of choking, aspiration, and reduced food and fluid intake. 

Signs to look out for include: 

• Coughing or choking when eating or drinking.
• Food feeling “stuck”.
• Longer mealtimes.
• Avoidance of certain foods or textures.
• Recurrent chest infections. 

An MSWA Speech Pathologist can assess swallowing function and recommend appropriate food and fluid textures. A dietitian works alongside them to ensure nutritional needs are still met.  

Early identification and management are key to maintaining safe and enjoyable eating.

Constipation is a very common symptom in Parkinson’s disease and can significantly affect comfort, appetite and medication effectiveness. 

Contributing factors include slowed gut movement, reduced physical activity, medication side effects and low fibre or fluid intake.  

Nutrition strategies to support bowel health include: 

• Gradually increasing fibre intake (e.g., whole grains, fruits, vegetables, legumes).
• Ensuring adequate fluid intake throughout the day.
• Including natural laxative foods such as kiwi fruit or psyllium husk.
• Maintaining regular meal patterns to stimulate bowel activity. 

These strategies should be tailored to the individual, particularly if appetite or swallowing is affected. 

Fatigue and reduced motor function can make everyday tasks such as shopping, cooking and eating more difficult. Without adequate support this may lead to skipped meals or reliance on nutrient poor foods. 

Practical supports may include: 

• Simple, easy-to-prepare meals.
• Pre-prepared or meal delivery services. 
• Accessing subsidised meal services, with a portion of costs potentially funded through the NDIS or Support at Home (eligibility can be discussed with your Dietitian or Support Coordinator).
• Batch cooking and freezing meals.
• Assistance from carers or support workers.
• Adaptive kitchen equipment, as recommended by an OT. 

Nutrition strategies should be realistic, sustainable and suited to the person’s abilities. 

Adequate hydration is essential but often challenging in Parkinson’s disease. Reduced thirst, fatigue and swallowing difficulties can all contribute to low fluid intake. 

Poor hydration can worsen: 

• Constipation
• Fatigue
• Dizziness and falls risk
• Confusion 

To support hydration, consider: 

• Sipping fluids regularly throughout the day.
• Including a variety of drinks such as water, milk, tea, coffee and soups.
• Choosing high-fluid foods like yoghurt, custard and jelly.
• Using adaptive cups if needed. 

Establishing a daily routine around fluid intake can be helpful.