Organizational and Therapeutic Aspects of Dietary Management in Patients with Parkinson’s Disease

Abstract

This study investigates the clinical, biochemical, and organizational effects of structured dietary management in adult patients with Parkinson’s disease (PD). Eighty patients aged 25–55 years were divided into two groups: the control group receiving standard pharmacological treatment, and the dietary group following an individualized nutrition program developed by neurologists and dietitians. The 12-week intervention included protein redistribution, antioxidant-rich food intake, and regular nutritional counseling. Clinical evaluation was performed using the Unified Parkinson’s Disease Rating Scale (UPDRS), Mini Nutritional Assessment (MNA), and PDQ-39 quality-of-life questionnaire. The dietary group demonstrated significant improvement in nutritional status (p<0.001), motor function (p<0.01), and antioxidant capacity (SOD ↑, MDA ↓, CRP ↓). Moreover, organizational indicators such as treatment compliance (92%) and satisfaction (94%) were markedly higher. These findings confirm that structured and multidisciplinary dietary management can significantly improve functional outcomes and patient adherence in Parkinson’s disease, emphasizing the importance of integrating nutritional therapy into standard neurological care.