Nutrition Tips to Build a Healthy GI Tract with Parkinson s Disease
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1 Nutrition Tips to Build a Healthy GI Tract with Parkinson s Disease Meghann Featherstun MS RD LD Meghann.Featherstun@UHHospitals.org Clinical Dietitian & Wellness Coach University Hospitals Accountable Care Organization Cleveland, OH
2 Our World of Nutrition
3 Fueling our Bodies
4 Today s Menu Taking control through nutrition Building a healthy GI tract Whole food nutritional interventions High Fiber Fruits & Vegetables Fluid Caffeine Probiotics Omega-3
5 Constipation Constipation is the most common gastrointestinal symptom of Parkinson s disease patients Source:PDF 2014
6 Nutrition Rx for Constipation Eat more fiber Drink enough fluid Move- Walk More Probiotics Caffeine?
7 Facts on Fiber Dietary Fiber (noun): nondigestible carbohydrate, cannot be absorbed in the small intestine and may be fermented in the large intestine Lowers blood pressure and cholesterol Reduces risk of diverticular disease Blood glucose control Promotes normal laxation Slows nutrient absorption
8 Facts on Fiber years old 51+ years old Male 38 gm/day 30 gm/day Female 26 gm/day 21 gm/day Source: DRI 2005
9 Tracking Your Fiber Intake
10 High Fiber Grains Grain Serving Size Total Fiber Barley, pearled 1 cup cooked 6 grams Quinoa 1 cup cooked 5.5 grams Oats 1 cup cooked 4.5 grams Barilla Plus pasta 2 oz dry (1 cup cooked) 4 grams Brown rice 1 cup cooked 3.5 grams Popcorn, air popped 3.5 cups 3.5 grams Wheat bran 1 Tbsp 3 grams Bread, 100% whole wheat 1 slice 3 grams
11 High Fiber Nuts, Legumes, Seeds Legume/Nut/Seed Serving Size Total Fiber Split peas, cooked 1 cup 16.5 grams Lentils, cooked 1 cup 15.5 grams Black beans, cooked 1 cup 15 grams Lima beans, cooked 1 cup 13 grams Baked beans, cooked 1 cup 10 grams Chia seeds 2 Tbsp 9.5 grams Sunflower seeds ¼ cup 4 grams Almonds 1 oz (23 nuts) 3.5 grams Pistachio 1 oz (49 nuts) 3 grams Pecans 1 oz (19 halves) 2.5 grams
12 Fruits & Vegetables High in fiber Increased intake shown to slow functional decline May slow progression of PD Phytochemicals, Vitamin A, C, E, Riboflavin Not from a supplement, must come from actual fruits & vegetables Source: Seidl et al 2014
13 High Fiber Vegetables Vegetable Serving Size Total Fiber Artichoke, cooked 1 medium 10 grams Peas, cooked 1 cup 8.5 grams Broccoli, cooked 1 cup 5 grams Collard/Turnip Greens, cooked 1 cup 5 grams Sweet corn, cooked 1 cup 4.5 grams Brussel sprouts, cooked 1 cup 4 grams Potato, with skin 1 medium 3 grams Carrot, raw 1 medium 2 grams
14 High Fiber Fruits Fruit Serving Size Total Fiber Pear, asian 1 medium 9 grams Raspberries or blackberries 1 cup 8 grams Pear, with skin 1 medium 5.5 grams Apple, with skin 1 medium 4.5 grams Strawberries or blueberries 1 cup 3.5 grams Banana 1 medium 3 grams Orange 1 medium 3 grams Prunes 5 dried 3 grams
15 Fluid Inadequate fluid intake can lead to: Thirst Dry mouth Headache Constipation Weakness Dizziness Sluggishness Source: USDA DRI 2004
16 Fluid & Constipation
17 Tips to Stay Hydrated Eat more fruits & vegetables Carry a water bottle all day There s an app for that
18 Activity Movement stimulates the GI tract to move things forward Decreases transit time in the colon Regular, daily walking is the best remedy for most
19 Probiotics Probiotics (noun): bacteria associated with beneficial effects in humans and animals 6 week probiotic supplementation study in PD patient with constipation showed: Improved stool consistency Reduction in bloating Reduced abdominal pain (related to constipation) Source: Cassani et al 2001
20 Probiotic-rich Foods Dairy Products Look for term live and active cultures on the label Yogurt Kefir Cottage cheese Some cheese Cheddar, gouda, Swiss, and parmesan Buttermilk Soy Products, fermented Miso Soup Soy Sauce Tempeh Fermented veggies Sauerkraut Kimchi Pickles Beverages Kombucha Ginger beer, nonalcoholic
21 Caffeine Stimulates GI tract May provide neuroprotection Moderate amounts = <400 mg daily Product Amount Caffeine Coffee 5 oz mg Tea 5 oz mg Coke 12 oz 64 mg Chocolate 1 oz mg 5 Hr Energy 1 bottle 242 mg Energy Drinks 16 oz mg
22 Omega 3 Decreased incidence of depression in PD patients with high Omega 3 intakes Source: Seidl et al 2014
23 Omega 3: Other Benefits Improved mood Slows cognitive decline Boost in children s IQ Improved depressive symptoms Decreased inflammation in joints Promote flexibility & mobility Lower blood pressure Lower triglycerides Reduced risk of CVD Supports healthy eyes Reduced risk of macular degeneration
24 Omega 3 Sources Marine Sources (EPA/DHA): Atlantic salmon, salmon, anchovies, sardines, steelhead trout, trout, tuna Algae Plant Sources (ALA): Chia & Flaxseeds Edamame, Tofu Walnuts, Pumpkin seeds Canola & Walnut oil
25 Chia Seeds High in fiber & Omega 3 Add to: smoothies, yogurt, cereal, oatmeal, drinks, pudding, stews, soups, or baked goods
26 Take-a-Ways Focus on Fiber Eat More Fruits & Veggies Add Omega 3-rich Foods Move More Keep Hydrated Add Probiotic-rich Foods
27 Outpatient Dietitian Information MD Rx- call Visit website for more information Visit the Dietitian table in the vendor area
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