The dietary principles for Parkinson’s patients are low protein, low fat and high fiber. Due to the patient’s limb tremor, muscle tonus, increased energy consumption, should be appropriate to increase dietary calories, encourage patients to consume more tyrosine-rich foods, such as sesame seeds, pumpkin seeds, almonds, skimmed milk, etc., to promote the body’s dopamine synthesis. It has been reported that fava beans (especially fava bean pods) contain natural levodopa. Adding fava beans to the diet of Parkinson’s disease patients can prolong the release time of methyldopa from the usual 2h to 5h, which may be helpful for the treatment of Parkinson’s disease. Hu Guohua, Department of Neurology, The Second Hospital of Jilin University Attention to dietary protein supply. High-protein diet can affect the absorption of levodopa in the small intestine, and high concentration of amino acids can prevent levodopa from passing through the blood-brain barrier, reducing the efficacy of the drug, attention should be paid to avoid high-protein diets and anti-Parkinson’s disease medication at the same time, but if the patient has a fever, decubitus ulcers and other conditions, you can appropriately increase the amount of protein supply. For patients taking anticholinergic drugs at the same time, avoid eating betel nut at the same time. Vegetable oil should be the main food, less animal fat, appropriate seafood, to supplement high-quality protein and unsaturated fatty acids. Eat more fresh vegetables and fruits, avoid stimulating food, tobacco and alcohol, and drink more water. Keep meals warm, and suggest patients to use spoons with thick handles when eating. For those who have difficulty in swallowing, they can eat semi-fluid or fluid food, small and frequent meals; those who can not eat nasogastric diet, pay attention to the nutritional mix. Patients often choke on food due to the tension of cervicofacial muscles, can massage the muscles of mastication and neck before eating, practice swallowing movements, and then eat after the recovery of swallowing function. More and more epidemiological investigations have found that coffee and tea are effective protective factors for Parkinson’s disease. Caffeine is a common component in tea and coffee, and is a methylxanthine derivative central nervous system stimulant that acts as an adenylate receptor antagonist to enhance dopamine neurotransmission, and has a protective effect on dopamine neurons. Hernan MA’s study showed that compared with non-coffee drinkers, the risk of Parkinson’s disease was reduced by 31% in those who drank coffee. In recent years, there has also been evidence that high iron or manganese intake increases the risk of Parkinson’s disease. Many foods are high in both manganese and iron, including a variety of vegetables, beans, seeds, wheat bread, and peanuts. Eating these foods is not necessarily harmful, however, as the benefits of consuming them far outweigh the risk of developing Parkinson’s. There have also been studies linking the use of dairy products to Parkinson’s disease in men.Chen H, in a study of 47,331 adult men and 88,563 adult women, found that men who consumed the most dairy products had an 80% higher incidence of Parkinson’s disease than those who consumed the least amount, and that intake of calcium, vitamin D, and lactic acid from dairy products had a direct correlation with Parkinson’s incidence in men, but not in women. had no effect. Other studies have confirmed that dietary supplementation with the natural compound coenzyme Q10 slows functional decline in early Parkinson’s disease. In a national, randomized, controlled, double-blind trial, the combination of high-dose coenzyme Q10 and vitamin E slowed decline in 44% of untreated patients with early Parkinson’s disease [5]. Coenzyme Q10 is normally found in mitochondria and is involved in nutrient-energy conversion, with a normal adult daily requirement of approximately 10 mg/d. It is found in a wide range of foods such as fish, fish oils and animal organs.