🎙️ We’re back with the twenty-five episode of Parkinson Weekly, hosted by Prof. Bas Bloem.

In Episode 25, Prof. Bloem explores the complex and evolving role of diet in the risk of developing Parkinson’s disease.

Inspired by a recent study published in the Journal of Parkinson’s Disease (2026) by Angelo Gigante and colleagues, the episode examines how different dietary patterns may influence Parkinson’s risk alongside established environmental and genetic factors.

Prof. Bloem discusses findings from a large Italian multi-centre case-control study, which suggests that higher consumption of sweets, red meat, and processed meats may be associated with an increased risk of Parkinson’s disease, while fruit intake appears to have a modest protective effect.

The episode also places these findings into context, comparing the impact of diet with other known risk factors such as pesticide exposure, metals, family history, coffee consumption, and physical activity, and highlights the emerging theory that Parkinson’s disease may begin in the gut.

Finally, Prof. Bloem reflects on the limitations of current evidence — including reliance on self-reported dietary data — and emphasises the need for further research to better understand how nutrition could play a role in prevention and disease progression.

Article can be found here: https://journals.sagepub.com/doi/10.1177/1877718X251388058

And don’t forget, you can listen here:

Amazon Music: https://music.amazon.co.uk/podcasts/34ec09bc-c8b8-4a28-a12b-ca8aae3edd57/parkinson-weekly?ref=dm_sh_BpcE171Aj6Bvc6jQNKL90yl8o

Spotify: https://open.spotify.com/show/5FVqV671ESQ5VxbncsIxIS?si=a29cb8d5e72640de

Apple: https://podcasts.apple.com/gb/podcast/parkinson-weekly/id1836115672

Have a question you’d like Bas to answer in a future episode? Email us at parkinsonweekly@gmail.com – we’d love to hear from you.