Tests a plant-based diet program in people with Parkinson's disease
Tests a plant-based diet program's effect on gut bacteria in Parkinson's patients.
Plain-language title generated from the registry record
Registry title: Impact of Diet on the Microbiome-Immune-Brain Axis in Parkinson's Disease
Key facts
- Where
- Kiel, GermanySee the 2 sites
Could this be for you?
Answer for yourself. This is not a decision: only the study team can say whether you can take part.
- Are you between 50 and 80 years old?
Source: NCT06463769, who can take part
Where in Germany
- Institute of Human NutritionKiel, GermanyNo longer taking part
- Kiel University, University Hospital Schleswig-HolsteinKiel, GermanyNo longer taking part
Questions to ask the study team
- How often do I need to come in, and for how long each time?
- Are travel costs paid?
- Can I keep my own doctor?
- What happens if I want to stop?
Trial details
- Who runs it
- University of Kiel
- Trial code
- NCT06463769
- Record updated
- 29 April 2026
- Original description
Habitual adherence to a predominantly plant-based diet, rich in low-processed food (LPF) has been associated with a reduced risk for development and slower progression of Parkinson's Disease (PD). This could be due to neuroprotective effects by modulation of the gut microbiota and decreased neuronal and metabolic inflammation. So far, the effect of a predominantly plant-based LPF-diet on the microbiome-immune-brain axis in patients with PD remains unknown. In addition, the influence of dietetic measures on the gut microbiome is variable and may depend on (long-term) adherence as well as on PD-specific factors and lifestyle.Read full original descriptionShow less
"Impact of Diet on the Microbiome-Immune-Brain Axis in Parkinson's Disease" as Part of the Collaborative Research Center 1697 "Targeting the Microbiome-Immune-Brain Interaction in Neurodegeneration"
Habitual adherence to a predominantly plant-based diet, rich in low-processed food (LPF) has been associated with a reduced risk for development and slower progression of Parkinson's Disease (PD). This could be due to neuroprotective effects by modulation of the gut microbiota and decreased neuronal and metabolic inflammation. So far, the effect of a predominantly plant-based LPF-diet on the microbiome-immune-brain axis in patients with PD remains unknown. In addition, the influence of dietetic measures on the gut microbiome is variable and may depend on (long-term) adherence as well as on PD-specific factors and lifestyle.
The investigators hypothesize that compared to an average German diet, the predominantly plant-based New Nordic LPF-diet, as a culturally adapted diet, which is rich in fermentable fiber and phytochemicals, will have beneficial effects on the gut microbiome of patients with PD by increasing the abundance of short-chain fatty acid (SCFA)-producing bacteria (primary outcome) and will improve gut motility, metabolic resilience, and inflammation (secondary outcomes). Furthermore, the investigators postulate that a patient-centered dietary intervention program, including a multifaceted patient education and supported by a web-application, will lead to high adherence as a key determinant of long-term changes in the gut microbiome. This dietary intervention will be accepted by patients as a low-threshold treatment that balances personal benefits, therapeutic barriers and ethical concerns of early risk disclosure in PD.
Inclusion: patients with probable prodromal PD (according to predefined criteria); patients with clinical PD with slight to moderate disease severity (Hoehn \& Yahr 1-2.5); habitual Western Diet (≥30% of energy intake from ultra-processed food).
Exclusion: expected changes in medication or antibiotic treatment during the intervention; food allergies or intolerances; significant diseases of the gastrointestinal system (e.g. celiac disease) or central nervous system, diabetes mellitus; current adherence to a plant-based diet; underweight (BMI <18.5 kg/m2); active smoking.