Nutrition Therapy for Patient with Parkinson Disease

Main Article Content

ลักษณา ไชยมงคล


Diet is recognized as a key factor for patients living with Parkinson disease to have good quality of life and long living. If they have proper nutrition practices, they could have good nutritional status, optimized medication utilization, including relief of related complications. According to various complications occurred in patients with  Parkinson, this article provides the recommendations for 5 particular complications which are                  1) prevention and control malnutrition problem, 2) dietary practice to promote efficacy of medicine (levodopa),       3) techniques to relief nausea and vomiting, 4) approaches to deal with dysphagia, and 5) means to relief constipation.


Article Details

Research Article


1. ปิยะภัทร เดชพระธรรม. (2556). ปัญหาการกลืนในผู้สูงอายุ. เวชศาสตร์ฟื้นฟู, 23(3), 73-80.

2. ลักษณา ไชยมงคล. (2542). กินอยู่อย่างไร ในยุค IMF?. คำถามนี้มีคำตอบ. รูสะมิแล, 20(1), 54-61.

3. Barichella, M., Cereda, E. & Pezzoli, G. (2009) Major nutritional issues in the management of Parkinson’s disease. Movement Disorder, 24(13), 1881-1892.

4. Erro, R., Brigo, F., Tamburin, S., Zamboni, M., Antonini, A. & Tinazzi, M. (2018) Nutritional habits, risk, and progression of Parkinson disease. Journal of Neurology, 265, 12-23.

5. Kones, R. (2010) Parkinson’s disease: Mitochondrial molecular pathology, inflammation, statin, and therapeutic neuroprotective nutrition. Nutrition in Clinical Practice, 25(4), 371-389.

6. Parkinson’s Disease Society (2008) Parkinson’s and diet (online). Available from: [December 17, 2012].

7. Seidl, S. E., Santiago, J. A., Bilyk, H. and Potashkin, J. A. (2014). The emerging role of nutrition in Parkinson’s disease. Frontiers in Aging Neuroscience 6, doi:10.3389/fnagi.2014.00036.