Food for Thought: The Role of Diet in Managing Parkinson’s Symptoms

Written by Dr. Andrew Akhaphong, DCN, MS, RD, LD, Mackenthun’s Fine Foods Registered Dietitian

Updated: April 1, 2026

The National Institutes of Health estimates that about 50,000 Americans are diagnosed with Parkinson’s disease each year, though the true number may be higher due to underdiagnosis and misdiagnosis. Most individuals receive a diagnosis at age 60 or older, while fewer than 10% are diagnosed before age 50.

Parkinson’s disease is a chronic, progressive neurological condition that affects the central nervous system. It occurs when dopamine-producing neurons in the brain begin to deteriorate, leading to changes in movement, coordination, and other neurological functions.

In honor of Parkinson’s Disease Awareness Month this April, what role can nutrition play in managing Parkinson’s disease?

Glutamate's Dual Actions

Amino acids are the basic building blocks of protein. Of the 20 amino acids, the liver can produce 11, while the remaining 9 must be obtained through the diet. The most important amino acid that affects health outcomes of Parkinson’s Disease is glutamate. Glutamate is a neurotransmitter that helps brain cells communicate with each other. It plays a role in memory, thinking, nerve cell health, and how the body processes pain signals. From a nutrition standpoint, glutamate can help the liver and kidneys make glucose to fuel the brain when you’re not getting enough carbohydrates from food. However, when the body shifts to this process, production of the hormone GABA may decrease, which can impact sleep quality, blood pressure regulation, and stress management. However, when glutamate is involved in Parkinson’s Disease, it can worsen its symptoms.

Glutamate—It is in More Food Than You Think

You may not know it as glutamate, but you’ve likely encountered it under a different name.

We have taste receptors on our tongue that attract glutamate. When glutamate enters these taste receptors, we experience a flavor called umami which is the heightened sense of savoriness. Monosodium glutamate, or MSG, is a common ingredient used to enhance the umami of dishes. This seasoning combines one sodium molecule with the amino acid glutamate to keep glutamate shelf stable. Monosodium glutamate is not the only dietary source of glutamate. Glutamate also occurs naturally in foods such as tomatoes, cheese, mushrooms, soy products, fish and shellfish, chicken, and pork. If roasted Brussels sprouts alone seem “meh,” tossing in some diced bacon can take them to the next level. That’s glutamate at work, boosting the flavor and making every bite more delicious.

If Glutamate is Natural, Why Are We So Scared of It?

Long story short, monosodium glutamate became a common food fear or ingredient to avoid due to a concept called Chinese Food Syndrome coined in the 1970’s. It is characterized by mild and temporary symptoms including headaches, flushing, sweating, and numbness. Since then Chinese Food Syndrome has been disproven. You can read more about this history here.

In food products, monosodium glutamate enhances savoriness and extends the food’s shelf life. The U.S. Food and Drug Administration identifies monosodium glutamate as a functional food additive because its sodium content makes it difficult for some bacteria and fungi to grow in processed foods.

But when it comes to Parkinson’s Disease, glutamate should be a concern. Research indicates that eating large amounts of glutamate may speed up Parkinson’s disease progression through a process known as excitotoxicity. This happens when too much of a neurotransmitter overstimulates the nervous system, harming brain cells and nerves. When brain cells and nerves are lost, the brain can no longer keep glutamate in balance. This can lead to more damage and the uncontrollable movements often seen in Parkinson’s disease.

Keeping Parkinson's Disease in Check

Carbidopa/levodopa (Sinemet) is the most common medication for managing Parkinson’s Disease. With long-term use, the medication may increase the amount of glutamate accumulating in the brain and nervous system. With that said, a low-glutamate diet is recommended to slow Parkinson’s Disease progression. A 2020 review in the Journal of Movement Disorders recommends a plant-focused diet to help lower glutamate intake. This means eating more plant-based foods and fewer animal products. And of course—avoid monosodium glutamate as an ingredient, and reduce or limit high-glutamate foods like tomatoes, cheese, and mushrooms. Studies on the MIND Diet, for instance, showed a 13% reduced risk of developing Parkinson’s disease or worsening symptoms. Click here to learn more about the MIND Diet.

To learn more about glutamate or monosodium glutamate, visit MSG Facts here.