31/08/2026
In his Physiology of Taste in 1825 Jean-Anthelme Brillat-Savarin already eloquently described the crucial interplay between smell and taste for an optimal eating experience.
In Parkinson's disease the loss of smell can contribute to changing eating habits and suboptimal intake. In a new study the group of Roongroj Bhidayasiri at the Chulalongkorn University Centre of Excellence for Parkinson's Disease & Related Disorders explores the eating habits and their implications in People with Parkinson's Disease. They draw our attention to:
- female gender, dysphagia, and dyskinesias as predictors of an underweight status
- poor flavour perception as a contributor to weight loss and malnutrition
- the 2024 UK National Osteoporosis Guideline, which now explicitly recognises PD as a clinical risk factor for osteoporosis and fragility fractures with a role for nutritional optimisation
- diets reflecting compensatory adaptations to dysphagia rather than balanced nutritional choices
An important take home message for me is that it would be a good idea, if possible, to engage the advice of dietitians more and earlier in our patients.
An interesting initiative in Belgium to help address these issues is Parki's Kookatelier that developed a specific cookbook. They also organize cooking workshops like the one I took part in several years ago during the annual meeting of the patient organization Vlaamse Parkinson Liga vzw.
You can read the full text here:
https://journals.sagepub.com/doi/full/10.1177/1877718X261445952
by Onanong Phokaewvarangkul, Narumol Sukmueng, Panthitra Kuwattanasuchati, Kanyawat Sanyawut, Naruemon Rattanapitak and Roongroj Bhidayasiri
Highlight written by Bruno Bergmans
Bastiaan Bloem