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
Our World of Nutrition
Fueling our Bodies
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
Constipation Constipation is the most common gastrointestinal symptom of Parkinson s disease patients Source:PDF 2014
Nutrition Rx for Constipation Eat more fiber Drink enough fluid Move- Walk More Probiotics Caffeine?
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
Facts on Fiber 19-50 years old 51+ years old Male 38 gm/day 30 gm/day Female 26 gm/day 21 gm/day Source: DRI 2005
Tracking Your Fiber Intake
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
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
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
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
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
Fluid Inadequate fluid intake can lead to: Thirst Dry mouth Headache Constipation Weakness Dizziness Sluggishness Source: USDA DRI 2004
Fluid & Constipation
Tips to Stay Hydrated Eat more fruits & vegetables Carry a water bottle all day 1 2 3 4 5 6 7 8 There s an app for that
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
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
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
Caffeine Stimulates GI tract May provide neuroprotection Moderate amounts = <400 mg daily Product Amount Caffeine Coffee 5 oz 60-150 mg Tea 5 oz 40-80 mg Coke 12 oz 64 mg Chocolate 1 oz 15-40 mg 5 Hr Energy 1 bottle 242 mg Energy Drinks 16 oz 200-500 mg
Omega 3 Decreased incidence of depression in PD patients with high Omega 3 intakes Source: Seidl et al 2014
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
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
Chia Seeds High in fiber & Omega 3 Add to: smoothies, yogurt, cereal, oatmeal, drinks, pudding, stews, soups, or baked goods
Take-a-Ways Focus on Fiber Eat More Fruits & Veggies Add Omega 3-rich Foods Move More Keep Hydrated Add Probiotic-rich Foods
Outpatient Dietitian Information MD Rx- call 216.844.1499 Visit website for more information http://www.uhhospitals.org/case/services/clinical-nutritionservices/outpatient-services Visit the Dietitian table in the vendor area