Diet quality, sleep and quality of life in Parkinson’s disease: a cross-sectional study

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Date
2022-09-02
Authors
Dunk, Danielle
Mulryan, Philip
Affonso, Sean
O'Keeffe, Gerard W.
O'Keeffe, Majella
Sullivan, Aideen M.
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Springer
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https://doi.org/10.1007/s11845-022-03144-1
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Abstract
Background: Parkinson’s disease (PD) is a neurodegenerative disorder characterised by motor and non-motor symptoms that impact quality of daily life, including diet and sleep. However, relatively little is known about dietary intake and quality in people with PD (PwP). Lifestyle factors, and how they relate to diet, are also insufficiently understood. The aims of this study were to investigate dietary intake and quality, sleep and quality of life in PwP, and to explore the relationships between these factors. Methods: Forty-five community-dwelling participants with PD (n = 45) were recruited to this cross-sectional study through the Cork Parkinson’s Association, Ireland. Dietary intake was assessed using the EPIC food frequency questionnaire, and diet quality was assessed using the Healthy Diet Indicator. Dietary intakes were compared to Irish RDAs for adults > 65 years. Sleep duration and quality were subjectively measured using the PD Sleep Scale and Pittsburgh sleep quality index and objectively measured by actigraphy in a subset of participants (n = 27). QOL was measured using the validated PDQ-39 questionnaire. Results: Energy intake in PwP was significantly higher than that of the general population (2013 vs 1755 kcal/d, p = 0.01), despite their lower mean BMI (25.9 vs 27.7 kg/m2, p = 0.02). Intakes of carbohydrate, protein and fruits and vegetables were significantly higher in PwP compared to recommended and population intakes (all p < 0.01), but fibre intake was significantly lower than recommended (17.3 vs 25 g/d, p ≤ 0.05). Seventy-eight percent of participants had poor dietary quality, and poor sleep quality was associated with poor QOL. Conclusions: Carbohydrates, protein, fruit and vegetable intakes were greater in PwP than population norms, but overall diet quality was low. Interventions to improve dietary and lifestyle factors may improve health and QOL in PwP.
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Keywords
Dietary intake , Diet quality , Sleep , Parkinson’s disease , Quality of life
Citation
Dunk, D., Mulryan, P., Affonso, S., O’Keeffe, G.W., O’Keeffe, M. and Sullivan, A.M. (2023) ‘Diet quality, sleep and quality of life in Parkinson’s disease: a cross-sectional study’, Irish Journal of Medical Science, 192(3), pp. 1371–1380. Available at: https://doi.org/10.1007/s11845-022-03144-1
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https://hdl.handle.net/10468/15863
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Anatomy and Neuroscience - Journal Articles
APC Microbiome Ireland - Journal Articles
Food and Nutritional Sciences - Journal Articles
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© 2022 the Authors. Open Access This article is licensed under a Creative Commons Attribution 4.0 International License, which permits use, sharing, adaptation, distribution and reproduction in any medium or format, as long as you give appropriate credit to the original author(s) and the source, provide a link to the Creative Commons licence, and indicate if changes were made. The images or other third party material in this article are included in the article's Creative Commons licence, unless indicated otherwise in a credit line to the material. If material is not included in the article's Creative Commons licence and your intended use is not permitted by statutory regulation or exceeds the permitted use, you will need to obtain permission directly from the copyright holder. To view a copy of this licence, visit http://creativecommons.org/licenses/by/4.0/.