Parkinson’s patients have a surprising taste for mayonnaise and olive oil, study reveals
A study highlights a connection between Parkinson's disease and dietary habits, suggesting that those with the condition consume more non-hydrogenated plant-based oils, olive oil, and mayonnaise than healthy individuals, whereas severe cases ingest higher amounts of animal oils and butter. The findings indicate dietary impacts on symptom severity.
A study highlights a connection between Parkinson's disease and dietary habits, suggesting that those with the condition consume more non-hydrogenated plant-based oils, olive oil, and mayonnaise than healthy individuals, whereas severe cases ingest higher amounts of animal oils and butter. The findings indicate dietary impacts on symptom severity.
