Nutritional effects on depressive symptoms in Parkinson’s disease patients

Background & aimsFactors associated with depression in Parkinson’s disease, especially lifestyle and nutrition, have been poorly studied. Our study was conducted to investigate nutritional factors associated with depression in Parkinson’s disease.MethodsThe subjects were 82 Parkinson’s disease patients and the same number of sex and age-matched controls recruited from the outpatient clinic of Xiangfan No. 1 People’s Hospital in Hubei, China between 2006 and 2008. The Parkinson’s disease patients were divided into two groups, 24 Parkinson’s disease with depression and 58 Parkinson’s disease without depression. DSM-IV criteria was used for the primary diagnosis of depressive disorders. The severity of depression in patients was assessed by the criteria of the Hamilton Depression Rating Scale (HAMD-17), and a score ≥14 was defined as “depression”. Information about eating habits and other factors was obtained by subject recall of state prior to diagnosis of Parkinson’s disease and depressionResultsCompared with the Parkinson’s disease patients without depression and the controls, the Parkinson’s disease patients with depression had relatively low levels of income and education. Fat and vitamin B1 intake was significantly higher in the Parkinson’s disease patients with depression than in both the Parkinson’s disease patients without depression and the controls. Bean product intake was significantly lower in the Parkinson’s disease patients with depression than in both the Parkinson’s disease patients without depression and the controls.ConclusionsLess fat and vitamin B1 but more bean product intake might be associated with a lower risk for depression in Parkinson’s disease patients from a higher income bracket with better educational background.