In this prospective, intervention study, participants with diagnosed Parkinson's disease will be instructed to follow a Mediterranean diet for five weeks. Gut permeability will be assessed using food-grade sugar molecules. Participants will provide urine and stool samples to assess gut permeability and microbial communities.
Study Type
INTERVENTIONAL
Allocation
NA
Purpose
BASIC_SCIENCE
Masking
NONE
Enrollment
8
Participants will be instructed to include the following in their diet: a) abundant use of olive oil for cooking and dressing dishes; b) consumption of ≥2 daily servings of vegetables; c) ≥2-3 daily serving of fresh fruits (including natural juices); d) ≥3 weekly servings of legumes; e) ≥3 weekly servings of fish or seafood (at least one serving of fatty fish); f) ≥3 weekly serving of nuts or seeds; g) select white instead of red meats or processed meats (burgers, sausages); h) cook at least twice a week with a tomato herb sauce. Participants will be instructed to eliminate or limit the consumption of the following foods: cream, butter, margarine, cold meat, paté, duck, carbonated and/or sugared beverages, pastries, industrial bakery products and desserts, French fries or potato chips, and out-of-home pre-cooked cakes and sweets. For usual drinkers, the main source of alcohol should be wine.
University of Florida
Gainesville, Florida, United States
Gastroduodenal Permeability
The primary outcome is the change in gastroduodenal permeability induced by the Mediterranean diet. Gastroduodenal permeability will be assessed by measuring sucrose concentration in the 0 to 5-hour urine collection (end of intervention minus baseline)
Time frame: Week 1; Week 5
Small Intestinal Permeability
The change in lactulose/rhamnose concentrations in a 5-hour urine collection (end of intervention minus baseline)
Time frame: Week 1; Week 5
Colonic Permeability
The change in sucralose/erythritol concentrations in a 5 to 24 hour urine collection (end of intervention minus baseline)
Time frame: Week 1; Week 5
Whole Gut Permeability
The change in sucralose/erythritol concentrations in a 0 to 24 hour urine collection (end of intervention minus baseline)
Time frame: Week 1; Week 5
Stool Frequency
Difference in the average number of weekly stools (end of intervention compared to baseline)
Time frame: Week 1; Week 5
Stool Consistency
Daily GI symptoms assessed using the Bristol Stool Scale (BSS). Difference in the average BSS (end of intervention compared to baseline).
Time frame: Week 1; Week 5
Gastrointestinal Symptoms
Weekly GI symptoms assessed using the Gastrointestinal Symptom Rating Scale (GSRS). The GSRS consists of 15 questions related to 5 syndromes, constipation, diarrhea, reflux, abdominal pain, and indigestion. Symptoms are scored 1=no discomfort to 7=very severe discomfort. Scores from each of the 15 questions are summed for the total GSRS score.
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Time frame: Week 1; Week 5