Dr. Ann Gaba published a systematic review of diet and Parkinson’s disease prevention. Because of the aging of the population, it is estimated that by 2030 as many as nine million people will be impacted by this disease. This review examined the recent studies of potential diet and nutrition factors and Parkinson ’s disease incidence, with prevention, delay of onset and management of symptoms as the goals. Dr. Gaba reviewed studies published in English between 2005 and February 2015. Twelve studies were included in the analysis. Selected papers included samples > 200 individuals, comparing those with and without Parkinson’s disease and detailed descriptions of how nutritional intakes were assessed. Whole milk increased risk. Coffee and black tea, but not green tea, seemed to be protective. Vegetables from the solenaceae family, specifically peppers, had a protective effect. Mediterranean diet adherence may be protective. Dietary cholesterol was found to be protective in men, but not women, with dietary mono-unsaturated fatty acids being protective in women but not men. These results are consistent with a preliminary report for the 2015 U.S. Dietary Guidelines.