Dietary nutrition is neither the main cause nor the main treatment for Parkinson’s disease. From a purely nutritional point of view, there seems to be no special requirements or restrictions for Parkinson’s disease diet, so people often tend to ignore the problem of Parkinson’s disease diet and nutrition. However, there is a close relationship between Parkinson’s disease and diet and nutrition. A proper diet and balanced nutrition can help improve the disease, while on the other hand, it can accelerate the progress of the disease and indirectly lead to various complications. Why does the problem of diet and nutrition arise! Some people with Parkinson’s disease are often confused because they did not have any problems with their gastrointestinal function before, but since they got Parkinson’s disease, their appetite started to decrease and they even lost more and more weight. In fact, when these symptoms occur, it already indicates that the patient may have a nutritional problem with the diet due to Parkinson’s disease. This is first of all due to the disease itself: some patients with Parkinson’s disease often experience limb tremors, muscle stiffness, and even xerostomia after long-term use of medications such as levodopa, which are symptoms and manifestations of the disease that have the characteristic of increasing the body’s energy consumption and changing the inherent pattern of nutritional dietary requirements. In addition, Parkinson’s disease is also prone to autonomic dysfunction, of which digestive dysfunction is particularly evident. Patients may experience reduced gastrointestinal motility, spasms, constipation, together with symptoms such as dysphagia, choking on water and drooling that occur in the late stages, which are all direct factors leading to dietary nutrition problems in Parkinson’s disease patients. The second is the side effects of drug therapy: almost all anti-Parkinson’s disease drugs have more or less different forms of side effects related to digestion and absorption, such as nausea, vomiting, anorexia, constipation, diarrhea, postural hypotension, etc. These factors can also lead to nutritional problems in the diet of Parkinson’s disease patients. Therefore, Parkinson’s disease has the same needs as normal people for the three major nutrients: sugar, protein, lipids, vitamins and minerals, as well as some special requirements: 1. Sugar intake is too little, will inevitably increase the intake of protein, and a high protein diet will seriously interfere with the absorption of anti-Parkinson’s disease drugs. Therefore, Parkinson’s disease patients eat more rice, noodles and other staple foods as well as coarse grains, mixed grains such as sweet potatoes, white potatoes, yams and other starchy foods. 2, protein: Parkinson’s patients consume a lot of energy and protein, often accompanied by lethargy, weight loss. Therefore, the provision of high-quality protein (amino acids) is important to maintain the patient’s immune function, delaying the disease process, and even maintain life. However, a high protein diet will in turn seriously interfere with drug absorption and affect drug levels in brain receptors. There are six neutral amino acids in dietary proteins that must pass through the intestinal wall into the bloodstream and then cross the blood-brain barrier to reach the brain. They are the exact same pathways through which the drug Sinemet, which is used to treat Parkinson’s disease, enters the brain. If Parkinson’s patients consume large amounts of protein, the amino acids that are broken down after digestion can “take up” all the carriers and the drug’s entry into the brain will be hindered by competing amino acids. For this reason, the daily dietary protein intake and the timing of intake must be controlled in Parkinson’s patients. Foreign trials of a 1:7 protein/carbohydrate diet have shown good results. For the timing of dietary protein supply, it is advocated to focus on dinner with high quality protein. After 1 to 3 hours the amino acids in the blood reach their peak, and the patient has fallen asleep, does not affect the absorption of drugs taken during the day. 3, lipids: should be mainly unsaturated fatty acids, cholesterol intake should be less than 300mg per day, but do not need to overly restrict food. Vegetable oils are rich in unsaturated fatty acids, but the intake of too much vegetable oil without adequate intake of antioxidants can induce lipid peroxidation and cause tissue cell damage, which may accelerate the development of Parkinson’s disease. The appropriate daily amount of cooking oil is 20-25 grams. 4, vitamins and minerals: Patients with Parkinson’s disease are more prone to B vitamin deficiency. Vitamin B6 can strengthen the role of peripheral decarboxylase, thus reducing the efficacy of levodopa. However, compound preparations such as Medroba and Xanax have now been added with decarboxylase inhibitors, and thus the administration of B6 is no longer restricted. Vitamin E, vitamin C and beta-carotene are natural antioxidant drugs, and numerous studies have shown that long-term use of vitamin E may reduce the incidence of Parkinson’s disease and improve the therapeutic effect. Among the minerals, daily calcium intake should be 1000-1500mg, along with moderate intake of vitamin D.