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Greek-inspired courgette and aubergine vegetarian moussaka recipe

The chefs at Parki’s Kookatelier have taken a Greek classic and transformed it into a vegetarian delight. What’s more, it can be adapted for people with chewing and/or swallowing problems
28 July 2025 Yves Meersman
Recipes chewing and swallowing problemsRecipes & Nutrition

Vegetarian moussaka recipe ingredients

1kg firm potatoes
30g soy butter
40g wheat flour
700ml unsweetened soy milk
500g tofu (or seitan)
8 fresh tomatoes (or 1 tin of tomatoes)
3 garlic cloves
1 aubergine
1 courgette
1 sweet pepper
1 onion
1 tsp oregano
nutmeg
salt and pepper
olive oil

Preparation

1. Preheat the oven to 180°C.
2. Boil the potatoes until ‘al dente’ and cut into slices.
3. Slice the aubergine, courgette and sweet pepper. Dice the tomato.

Method

1. For the white sauce: melt the soy butter and mix with the flour. Stir well with a wooden ladle until the roux is dry.
2. Pour the soy milk into the sauce little by little, while stirring with a whisk until it becomes a smooth, firm sauce. NB – you could also bind the soy milk with a white sauce binding agent.
3. Season with salt, pepper and nutmeg and boil for a few more minutes while stirring.
4. For the tomato sauce, fry the onions in heated olive oil until glazed.
5. Add the tofu or seitan and stew for another five minutes on a low heat.
6. Add oregano, garlic and tomato, bring to the boil while stirring, leave to simmer for 10 minutes.
7. Place the aubergine, courgettes and the sweet pepper onto a greased oven dish and put into the oven. NB – you could also fry the vegetables on both sides in a pan with olive oil.

Finishing

1. Put a layer of vegetables into a lightly greased deep oven dish. Next, add a layer of potatoes and a layer of tomato sauce.
2. Finish with the white sauce.
3. Put the moussaka into the oven for another 15 minutes.

Taste tip
Tofu is a meat replacement made of soy milk. It has a bland flavour but easily takes up the flavours of other foods. It is low in fat and rich in proteins. When cut it into cubes, tofu is easy to shallow fry, deep fry and grill. Seitan is a wheat gluten meat replacement.

Chewing and swallowing
Level 6: make sure the vegetables are well-cooked and crush or cut the vegetables separately. Cut finely.
Level 5: crush the vegetables and the potatoes separately, add vegetable stock if required.
Level 4 and 3: mix and sieve the vegetables and potatoes separately until fine. Add vegetable stock until the required consistency is reached.

Nutrition

Nutrition per 100g
Energy……………………………………………………….. 82kcal/341kJ
Proteins……………………………………………………………………………….. 4.4g
Total fat…………………………………………………………………………………. 1.7g
Saturated fat………………………………………………………………….. 0.2g
Monounsaturated fat …………………………………………….. 1.0g
Polyunsaturated fat………………………………………………. 0.1g
Cholesterol ………………………………………………………………….. 0mg
Carbohydrates………………………………………………………………… 11.8g
Sugars ………………………………………………………………………………….. 2.7g
Fibres………………………………………………………………………………………. 3.4g

Parki’s Kookatelier is a Belgian project focusing on specialised nutrition for people with Parkinson’s disease. The authors are Yves Meersman and Randy Mellaerts. For more information, visit their website here.

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Parkinson’s and malnutrition: what are the risks and how do you prevent it?

Our regular guest nutritionist, Kathrynne Holden, explains why people with Parkinson’s can be at risk of malnutrition and describes some of the steps that can prevent it from happening
28 July 2025 Kathrynne Holden
Advice chewing and swallowing problemsKathrynne HoldenRecipes & Nutrition

Parkinson’s is a complicated condition and while many people with Parkinson’s live a long and healthy life, this is not the case for everyone. A recent study found that possibly as many as 60% of people with Parkinson’s are at increased risk for malnutrition.1 “Increased risk” doesn’t mean that 60% of people with Parkinson’s will develop malnutrition, it just means that there is a higher possibility of malnutrition – but it is a good idea to be aware of all its possible causes, so that you can minimise the risk.

The risks and how to minimise them

Below are descriptions of some common nutrition-related concerns that may occur as a result of Parkinson’s, followed by suggestions that could help to resolve the problems.

Sense of smell
One of the first symptoms of Parkinson’s can be loss of the sense of smell, a sense that is necessary in order to taste food. While lack of taste and smell doesn’t always affect appetite, it can become a factor.

Suggestions: Choose favourite or especially desirable foods. Focus on flavour intensity – lemon, garlic, soy sauce, cinnamon, cloves, nutmeg, herbs; and “mouthfeel” – foods that are crunchy, creamy, chewy or have other appealing textures that make them more agreeable when scent and flavour are lacking.

Feeling nauseous
Medications used to treat Parkinson’s often cause nausea.

Suggestion: Ginger is very effective at counteracting nausea. Keep some fresh ginger in the freezer and use it to make ginger tea, or chew a slice of ginger. Keep a container of crystallised ginger handy, to take while on errands or travelling. Even powdered ginger can be used to make tea.

Medication regimes
Medications may cause loss of appetite.

Suggestion: Discuss this with your physician. If medication-induced, it may be possible to try a different medication.

Low mood
Depression is common among people with Parkinson’s and can affect willingness to eat.

Suggestion: Discuss this with your physician. Depression can be due to deficiency of B vitamins, vitamin D, omega-3 fatty acids, or other nutrients – a blood test will show whether this is the case and, if so, supplements should help. In some cases, depression can be alleviated by attending regular counselling sessions, however, some people may require antidepressant medication.

chopped vegetables in plastic containers

Late-stage Parkinson’s
The stage of Parkinson’s can be a factor, because as it progresses, symptoms often become more severe. In addition, motor fluctuations are more likely to occur in later-stage Parkinson’s. ‘Off’-time, dystonia, and dyskinesia can make it difficult both to eat, and to time medications and meals.

Suggestion: Ask your doctor about a longer-lasting medication, such as Stalevo, or Rytary, or a pump, so that ‘off’ time is reduced and the timing of medications and meals is more regulated closely.

Calorie deficit
Tremor and dyskinesia can burn extra calories.

Suggestions: If using levodopa, divide the day’s protein needs between morning, midday, and evening meals, taking levodopa about 30 minutes before each meal. In between meals, eat small, non-protein or low-protein snacks, such as fruits and juices, whole-grain crackers or biscuits, tomato or vegetable soup. These add extra calories without blocking levodopa absorption.

Swallowing and choking issues
Swallowing problems increase fear and risk of choking.

Suggestions: Ask your doctor for a referral to a speech pathologist, who can evaluate your swallowing function, and determine whether you are at risk for choking. If so, the therapist can demonstrate safe swallowing techniques, and recommend chopped, puréed, or otherwise altered foods and liquids. You should also be referred to a dietitian, who can assess your needs and ensure you are getting enough protein and other nutrients.

Motor problems in hands
Rigidity and loss of manual dexterity makes it hard to manage eating utensils.

Suggestion: Ask your doctor for a referral to an occupational therapist, who can recommend specially designed plates, bowls, drinkware, and eating utensils that are easier to manage.

Slowed eating
Chewing and swallowing become tiring, cause slowed eating and inability to finish meals. It may take several hours to finish one meal, so the person is unable to consume enough calories during a day to maintain health.

Suggestion: Choose foods that require little chewing. Include nutrient-rich blended smoothies, minced, mashed or puréed meats, fish, vegetables and fruits such as meatloaf, applesauce, mashed peas, potatoes, carrots, or baby foods. If this is insufficient, ask your doctor about placement of a feeding tube. In many cases, individuals can still eat and enjoy food by mouth; but the feeding tube ensures sufficient fluids to prevent dehydration, and enough protein, vitamins, and minerals for complete nutrition.

Seeking help

For some people, Parkinson’s may present barriers to good nutrition. These can be difficult to deal with. Being aware of such possibilities is important, so that you can prepare as needed. That includes close communication with your neurologist, and the help of specialised health professionals, for their advice and support. With preparation and an experienced healthcare team, you can overcome, – or even prevent – common causes of malnutrition and related illness.

References
1Tomic S1, Pekic V2, Popijac Z3, Pucic T3, Petek M2, Kuric TG2, Misevic S3, Kramaric RP2. What increases the risk of malnutrition in Parkinson’s disease? J Neurol Sci. 2017 Apr 15;375:235-238.

Kathrynne Holden, a registered dietitian, has specialised in Parkinson’s disease nutrition for over 20 years. She has contributed to two physicians’ manuals on Parkinson’s, written the booklet ‘Nutrition Matters’ for the NPF (with some of her work for them archived here). Now retired, she maintains a website on Parkinson’s topics.

Read more: Why you need more vitamin B3 in your diet

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Salmon fishcakes recipe with chilli and mayo red dressing

These little fishcake gems are rich in essential omega-3 and so easy to prepare in advance – perfect for storing in the fridge for a later date
28 July 2025 Anne Cutter Mikkelsen, Carolyn J Stinson
Recipes Recipes & Nutrition

Salmon fishcakes recipe ingredients

  • 2 cups of cooked, flaked salmon or substitute
  • ½ cup mayonnaise
  • 1 cup ground white bread crumbs 1 tbsp shredded onion
  • 1 egg 4 leaves of lettuce
  • 1 tsp sesame oil
  • 2 tbsp canola or avocado oil for sautéing patties
  • Juice of half a lemon
  • Salt and pepper

For red dressing

  • ¼ cup chilli sauce
  • ¼ cup mayonnaise
  • 1 finely chopped tomato
  • 1 tbsp capers
  • 1 tbsp shredded onion
  • Juice of half a lemon 

For garnish

  • ½ avocado, peeled and thinly sliced
  • Lemon zest
  • 1 dozen blueberries
  • 1 tbsp fresh dill or fennel leaves

Preparation

Fishcakes:

1. In a medium-sized mixing bowl, combine half the bread crumbs (reserve other half of bread crumbs for coating) and remainder of ingredients, except cooking oil and lettuce.

2. Mix together and shape into patties.

3. Coat the patties in the remaining bread crumbs.

4. At this stage, you can cover and refrigerate patties overnight, until you’re ready to cook them.

Red dressing:

1. Mix all ingredients.

2. Spoon dressing over one half the salmon patty.

3. Garnish with avocado slices and blueberries.

4. Sprinkle dill or fennel over all and add a zest of lemon.

Method

1. Heat the canola oil in a pan and fry the salmon patties about 7 minutes on each side over a medium heat.

2. Serve each fishcake on a leaf of lettuce and drizzle with the red dressing.

Salmon fishcakes recipe tip

No salmon? Substitute other safe and sustainable fish: flounder, Oregon pink shrimp or Dungeness crab.

Read about the nutritional benefits of salmon here

Salmon-brain-food

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Smoked wild king salmon with mango salsa recipe

Salmon grilled beside coals with smoking wood chips give the most delicate taste sensation. And this recipe is designed with leftovers in mind – so that extra effort won’t go to waste
28 July 2025 Admin
Recipes Recipes & Nutrition

Salmon with mango salsa recipe ingredients

  • 1-3 pound salmon filet
  • 2 tbsp olive oil
  • Freshly cracked pepper
  • 2 cloves garlic, finely chopped
  • Zest of whole lemon
  • 2 tsp sea salt
  • Juice of half a lemon

For mango salsa

  • Ripe mango (or three fresh peaches), peeled and chopped
  • 2 tsp ginger root, chopped
  • 1 clove garlic, chopped
  • 2 tbsp red onion, minced
  • 2 tbsp jalapeño pepper, chopped
  • 2 tbsp cilantro, chopped
  • Pinch of cinnamon
  • 2 tbsp olive oil
  • 2 tsp fresh lime juice
  • 1 tbsp red wine vinegar

Tip

To grill, use a chimney to start the charcoal – not starter fluid! One 3-inch chunk of light fruit-wood – pear, plum, or apple. Soak the wood in water to cover for about ½ hour while you prepare the salmon.

Method

1. Rub the flesh of the salmon filet with ingredients above and let it rest until coals are ready.

2. When all the coals are burning, pour them into one end of fire pit or grill and place the soaked wood chips on top of the fire.

3. Place a heavy griddle or cookie sheet on top of the grill, directly over the flames.

4. Brush canola oil lightly over the grill.

5. Place the salmon skin side down on the grill next to the cookie sheet (but not directly over the coals).

6. Close the lid, so that the fruit-wood smoke can work its magic.

7. The fish will cook from the smoke and indirect heat.

8. Cook salmon 10 minutes per pound. Do not turn.

9. Remove salmon from grill. Remember that the fish will continue to cook after removing it from the heat, so gauge your preferred doneness, tenderness, and succulence accordingly. If you do not have access to a grill, you can steam, poach, or bake your salmon in the oven.

For mango salsa

1. Combine all ingredients.

2. Mix and taste.

3. Spoon salsa over entire filet or single servings.

Read about the nutritional benefits of salmon here

Salmon-brain-food

Take Charge of Parkinson’s Disease

Motivated by her husband Mike’s diagnosis, Anne Mikkelsen developed a cooking style that blends her training with emerging science on the importance of brain-healthy fruits, vegetables, spices, and herbs. Mike, an award-winning potter and sculptor, has skillfully adapted his art to accommodate the advancing stages of Parkinson’s.

‘Take Charge of Parkinson’s Disease’ includes healthy lifestyle recommendations and an extensive recipe section, interspersed with Anne’s memoir of her journey with her husband as they discover how to live well with Parkinson’s disease.

‘Take Charge of Parkinson’s Disease: Dynamic Lifestyle Changes to Put YOU in the Driver’s Seat’ by Anne Cutter Mikkelsen and Carolyn Stinson is available in print and ebook from Amazon.

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Rich chocolate fondue with strawberries and pineapple

28 July 2025 Joan van Haaften
Recipes Recipes & Nutrition

Make your own chocolate fondue with a selection of delicious fruits. This chocolate fondue recipe is full of fibre and easy to digest, suitable for those with chewing difficulties

Ingredients

300g pure chocolate (70% cocoa)
250g washed strawberries
250g fresh pineapple, diced and dried
100ml whipped cream
4 slices of cake

Method

1. Warm the chocolate with the cream in a bowl, using the bain-marie method, while stirring into a smooth sauce.
2. Place a fondue hot plate on the table and light the candle below. Put the pan with chocolate sauce on top of the plate.
3. Skewer a piece of fruit on a fork and dip into the chocolate sauce.

Culinary tip
Do not use fruit that is too moist as this will change the composition of the chocolate, causing lumps.

Variation
This dish also works well with dried tropical fruits or nuts.

Nutritional information

– Rich in fibre, which means it’s suitable for people suffering from constipation
– This dish contains 5-10g of protein per person
– This dish is soft and easy to digest

Read more: Bread rosettes with spinach, feta and oregano

 

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Parki’s Kookatelier: fish soup ‘a la Bouillabaisse’ recipe

28 July 2025 Randy Mellaerts
Recipes Recipes & Nutrition

This seafood and fish soup recipe is a typical dish from the south of France and can be adapted for people with chewing and/or swallowing problems. It’s best served with white rice or pasta

Fish soup recipe ingredients

  • 400g firm white seawater fish (eg sea bass)
  • 1l fish stock
  • 1 fennel
  • 1 small leek
  • 1 onion
  • 1 garlic clove
  • 1 dl white wine
  • 200g pink shrimps (frozen)
  • tomatoes
  • salt and pepper
  • a pinch of saffron threads
  • instant binding agent
  • lemon juice
  • thyme, bay leaves
  • tablespoons olive oil

Preparation

  • Slice the onion and fennel into thin strips.
  • Dice the tomatoes.
  • Divide the fish into portions and cook in the fish stock for 3 minutes.

Method

  • Fry the fennel, leek, onion and garlic lightly in olive oil.
  • Add the white wine, fish stock and herbs. Simmer for about 10 minutes.

To serve

1. Take the fish out of the stock and keep warm.

2. Use a binding agent to bind the soup to your taste.

3. Season with salt and pepper.

4. Just before serving, add the shrimps and the fish to the soup.

5. Finish with some saffron threads, a few drops of lemon juice and the diced tomato.

Nutrition

Value per 100g

Energy …………………………………………………………40kcal / 170kJ

Protein………………………………………………………………………. 5.1g

Total fat…………………………………………………………………….. 1.4g

Saturates ………………………………………………………………….. 0.4g

Monounsaturated fat…………………………………………………. 0.9g

Polyunsaturated fat……………………………………………………. 0.1g

Cholesterol………………………………………………………………..14mg

Carbohydrates……………………………………………………………..1.2g

Sugar …………………………………………………………………………..1.0g

Fibre…………………………………………………………………………….0.7g

 

Chewing and swallowing advice

Dysphagia levels table copy

  • Level 6: take care that the trimmings and the fish are well done, flatten the fish, remove any bones.
  • Level 5, 4, 3: mash, blend and sieve the soup respectively. Use fish stock to dilute the soup.

Taste tip

  • Give the fish soup more taste by adding some white wine.
  • To vary, use fresh mussels instead of shrimps.

Parki’s Kookatelier is a Belgian project focusing on specialised nutrition for people with Parkinson’s disease. The authors are Yves Meersman and Randy Mellaerts.

For more information, visit their website here.

See our collection of recipes for living well with Parkinson’s 

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Slow-cooked vegetarian chilli ‘sin carne’ with aubergine recipe

For the non-Spanish speakers ‘sin carne’ means ‘without meat’, making this the perfect soft-textured vegetarian dish for those with swallowing difficulties
28 July 2025 Admin
Recipes Recipes & Nutritionvegetarian

Vegetarian chilli ‘sin carne’ recipe ingredients

  • 1 small aubergine
  • 2 large onions
  • 200g quorn mince*
  • 1 red, 1 yellow and 1 green pepper
  • 2 cloves garlic
  • 3 tablespoons olive oil
  • 250g whole grain rice
  • ½ vegetable stock cube
  • 1 tbsp herb mix chilli con carne
  • 1 tin of chopped tomatoes
  • 1/2 dl white wine
  • 250g red kidney beans (tin)
  • 1 tbsp chopped parsley
  • 1 tbsp chopped chives
  • 1 tbsp lemon juice

Preparation

1. Cut the aubergine into cubes, the onions into rings and the pepper into pieces.

2. Put the red beans into a sieve, rinse in cold running water and leave to drain.

Method

1. Sweat the onion rings and the shredded garlic in heated olive oil until glazed.

2. Add the quorn mince and the herb mix and fry for about 5mins while stirring.

3. Add the aubergine and the paprika and stew until cooked on a low heat.

4. Pour over the white wine, bring to the boil and add the peeled tomato with the liquid.

5. Leave to simmer for about 20mins on a low heat.

6. After 10mins add the red kidney beans, stir well leave to simmer.

7. Meanwhile cook the rice in vegetable stock, drain in a sieve or colander and leave to drain well.

8. Season the chilli sin carne with finely ground pepper, salt and some drops of lemon juice.

Top tip

  • Just before serving, add the finely chopped parsley and chives.
  • In a deep plate shape a nest of the spirelli and pour the chilli sin carne into it.

Chewing and swallowing

  • Level 6: cook the vegetables really well and mash or cut the spirelli separately.
  • Level 5: finely mash, or grind the Chili sin carne and the spirelli separately, add stock if required.
  • Level 4 and 3: Finely mix and sieve the Chili sin carne and the spirelli separately. Add stock until the required consistency.

Nutrition per 100 grams

Energy………………………………………………………….. 82kcal / 341kJ

Proteins………………………………………………………………………………….4.4g

Total fat……………………………………………………………………………………1.7g

Saturated fat …………………………………………………………………….0.2g

Monounsaturated fat ……………………………………………….1.0g

Polyunsaturated fat…………………………………………………..0.1g

Cholesterol ………………………………………………………………………. 0mg

Carbohydrates…………………………………………………………………….11.8g

Sugars ……………………………………………………………………………..2.7g

Fibres………………………………………………………………………………………..3.4g

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Oven-baked fish in butter and mixed herbs

28 July 2025 Admin
Recipes Recipes & Nutrition

This fish dish is light, healthy and quick to prepare – the perfect accompaniment for rice or potatoes with green beans – while the texture is soft enough for people with dysphagia

Ingredients

  • 800g of fish (e.g. cod, Victoria perch, redfish)
  • 50g flour
  • 200g butter
  • 1 shallot
  • 1 tbsp lemon or lime juice
  • salt and pepper
  • 1 tbsp olive oil
  • 1 tsp Provencal herb mix or taste booster

Preparation

  • Preheat the oven to 120 °C.
  • Mix the soft butter with the herbes de Provence mix (or Provençal taste booster), salt and pepper.
  • Dice the shallot.
  • Remove any bones from the fish fillet.
  • Dust the fish in flour, shake it off well and season with salt and pepper.

TIP: Prepare the herb butter the day before, this generates a stronger flavour.

Method

  • Heat the herb butter briefly in a frying pan and fry the fish on both sides for a couple of minutes until they turn golden brown.
  • Remove the fish fillet from the pan and put it in a butter-greased oven dish.
  • Put the dish into a preheated oven at 120 °C and cook until the fish is ready for about 8-10 minutes.
  • Turn the fish during baking at regular intervals.
  • At the end of the baking time, sprinkle with lemon juice.

Nutrition

Value per 100g

Energy ………………………………………………………… 214 kcal/894 kJ

Protein………………………………………………………………………. 12.2g

Total fat…………………………………………………………………….. 16.4g

Saturates ………………………………………………………………….. 9.3g

Monounsaturated fat…………………………………………………. 0.8g

Polyunsaturated fat……………………………………………………. 0.3g

Cholesterol……………………………………………………………….. 28mg

Carbohydrates…………………………………………………………….. 4.2g

Sugar ………………………………………………………………………….. 0.1g

Fibre……………………………………………………………………………. 0.1g

Chewing and swallowing

  • Cut, mash or mix the fish until required consistency level.
  • Use fish stock or fish sauce to moisten the fish for easier swallowing.

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Bread rosettes with spinach, feta and oregano recipe

28 July 2025 Joan van Haaften
Recipes Recipes & Nutrition
Why not try this nutritious bread rosettes recipe

Make your own bread substitute with the addition of delicious and healthy vegetables. This dish is rich in fibre and its also soft, making it easy to digest

Ingredients

For 12 rosettes

500g whole wheat flour
500g spinach leaves
200g crumbled feta
20g fresh or 2 packets of dry yeast
2 tsp dried oregano
2 tbsp olive oil
250ml water (lukewarm)
2 cloves of garlic (coarsely chopped)
4 tbsp olive oil
pinch of salt

Rising time: 2 hours

Method

1. Put the flour in a mixing bowl. Add the fresh, crumbled yeast or dried yeast and mix through the flour.
2. Mix in 1 tsp of oregano. Make a well in the centre and pour in the olive oil and water. Mix until a soft dough forms. Add the salt. Leave to rest for 15 minutes.
3. Knead the dough for 5–10 minutes until supple and elastic.
4. Form a ball, place it in the mixing bowl, cover with cling film and allow to rise in a warm spot for 1 hour, or until the volume has doubled.
5. Fry the garlic in olive oil at low heat until glazed. Turn the heat up and add the spinach. Allow to cook and turn over from time to time.
6. Use a strainer to remove all the water from the spinach.
7.  Apply olive oil to the work surface.
8. Roll the dough into a 50 x 30cm rectangle with a thickness of 0.75cm.
9. Divide the spinach and feta over the dough.
10. Make a loose roll, starting at a short side.
11. Cut the roll of dough into 12 slices and place the slices on a baking tray covered with baking paper.
12. Cover with a floured towel and allow to rise for 1 hour.
13. Pre-heat the oven at 200°C and bake the bread in 20–25 minutes until golden brown.
14. Allow the bread to cool on a grid outside the oven.

Culinary tip
Why not make a tasty sauce by seasoning crème fraiche with chopped basil and thick balsamic vinegar.

Variation
This dish also works well if you replace the spinach with braised chard. Divide the chard into leaves and stalks, then cut into small pieces and blanch.

Nutritional information

– Rich in fibre, which means it’s suitable for people suffering from constipation
– One bun contains 1–5g protein
– This dish is soft and easy to digest

 

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Pregnant and breastfeeding people’s inclusion in trials highlighted in new guideline

25 July 2025 By Christy McGhee
News clinical trialsParkinson's during pregnancyResearchWomen and Parkinson's

A new guideline recommending how to include or retain pregnant and breastfeeding people in clinical trials is open for public consultation.

The EMA’s ICH E21 Guideline on inclusion of pregnant and breastfeeding individuals in clinical trials, seeks to ensure developers generate robust clinical data in these groups, to allow individuals and their healthcare providers to make informed, evidence-based decisions when using medicines.

It has been developed by global regulators and medicines developers through the International Council for Harmonisation of Technical Requirements for Registration of Pharmaceuticals for Human Use (ICH), and marks a significant change in the development of medicines in pregnancy and breastfeeding.

Pregnant and breastfeeding people excluded from trials

Pregnant and breastfeeding people are currently often excluded from clinical trials, meaning product leaflets usually lack details about the benefits and risks of a medicine to their specific condition. This means patients and healthcare professionals are then left to make treatment decisions without this information.

It highlights that in principle, including pregnant and breastfeeding people in clinical trials should be considered for all medicines intended for people who can potentially give birth to children. It lays out the principles and conditions that should be met to ensure the safety of clinical trial participants, as well as their fetuses and babies.

“Pregnant and lactating individuals remain significantly underrepresented in clinical trials, resulting in critical gaps in knowledge around pharmacokinetics, safety, and efficacy during these dynamic physiological periods,” comments Women’s Brain Foundation CEO and Founder Dr Antonella Santuccione Chadha.

“To address this, we need regulatory reform and incentive-favouring inclusion, adaptive trial designs that accommodate pregnancy and breastfeeding, and structural support to enable participation.”

The EMA’s guideline outlines the scientific and regulatory principles, and ethical considerations, for the inclusion of pregnant and breastfeeding individuals in clinical trials. It is open for consultation until 15 September 2025, using this template and sent to [email protected].

 

 

 

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Ozzy Osbourne, Black Sabbath singer and Parkinson’s advocate, dies at 76

22 July 2025 By Laura Vickers-Green
News Celebritiesobituaryozzy osbourne

Black Sabbath lead singer Ozzy Osbourne, who was diagnosed with Parkinson’s in 2019, has died at the age of 76.

His family shared the following statement announcing his death in the evening of 22 July 2025:

“It is with more sadness than mere words can convey that we have to report that our beloved Ozzy Osbourne has passed away this morning. He was with his family and surrounded by love. We ask everyone to respect our family privacy at this time.”

Find out more: what are the signs and symptoms of Parkinson’s?

Ozzy Osbourne was born in Birmingham, United Kingdom, and became a musical icon in the 1970s after he rose to fame as the lead singer for Black Sabbath, a pioneering heavy metal band whose hits included Paranoid and War Pigs.

During his years in Black Sabbath, he became known by the nickname “Prince of Darkness”, and in one of his most infamous moments he mistakenly bit the head off a bat during a live show. On leaving the band in 1979 he went on to have a successful solo career, with his biggest hit generally considered to be Crazy Train.

Later in life, he gained a new audience of fans when he starred in the reality TV series The Osbournes alongside his family, including wife Sharon Osbourne and children Kelly and Jack.

When was Ozzy Osbourne diagnosed with Parkinson’s?

In 2019, Ozzy Osbourne was diagnosed with Parkinson’s after experiencing a bad fall that require spinal surgery, announcing his diagnosis of a “mild form” of Parkinson’s in 2020.

At the time, his wife Sharon Osbourne described how Parkinson’s was affecting his life:

“It’s not a death sentence by any stretch of the imagination, but it affects certain nerves in your body. You have a good day, a good day, then a really bad day.”

While announcing his diagnosis, Ozzy expressed gratitude to his fans:

“They’re my air, you know. I feel better. I’ve owned up to the fact that I have … a case of Parkinson’s. And I just hope they hang on and they’re there for me because I need them.”

His diagnosis was met with widespread support and admiration across social media.

Ozzy Osbourne continued to speak out about his life with Parkinson’s throughout his final years, including discussing taking up Tai Chi to help with his symptoms during an episode of his family’s podcast, The Osbournes Podcast, in 2023.

Ozzy Osbourne and family Sharon, Kelly and Jack: The Osbournes Podcast

His Parkinson’s symptoms worsened in recent years. He announced in February 2025 that he was now struggling to walk, but he maintained a positive outlook on life:

“For all my complaining, I’m still alive. I may be moaning that I can’t walk but I look down the road and there’s people that didn’t do half as much as me and didn’t make it.”

Black Sabbath farewell gig

Earlier this month, on 5 July, Ozzy took part in a memorable farewell gig in his native Birmingham. It was his first time performing with Black Sabbath in 20 years.

This performance, was viewed by 40,000 fans live in the stadium and almost 6 million people online. It raised over £140 million for charity, including The Cure Parkinson’s Trust.

During this final performance, Ozzy remained seated, but it didn’t dampen his performance.

“It’s so good to be on this stage. You have no idea,” he told the crowd, who responded by chanting his name.

Speaking about the gig, Cure Parkinson’s Director of Fundraising and Marketing, Andy Simons told BBC Radio WM: “It’s a very exciting thing for us to be involved in, and we’re so grateful.”

Addressing Ozzy directly he added: “This is making an enormous difference, it already has, because you mentioning us in your publicity has enabled us as a charity to reach more people with Parkinson’s around the country than we had before. All hail the prince of darkness!”

Parkinson’s Europe send our deepest condolences to the Osbourne family at this sad time.

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One-day menu for people with Parkinson’s featuring salmon baked potatoes

Kathrynne Holden, ex-National Parkinson Foundation dietitian, looks at nutritious and varied meal plans for people with Parkinson’s with chewing and swallowing issues
21 July 2025 By Kathrynne Holden
Recipes Kathrynne HoldenRecipes & Nutrition

This healthy and nutritious one-day menu for people with Parkinson’s, featuring salmon baked potatoes, is ideal for supporting brain health and eating difficulties.

When people with Parkinson’s disease have difficulty chewing, mealtimes can be difficult. In this article you’ll find a specialised one-day menu, with further nutrition advice and suggestions to ease chewing problems.

Healthy one-day menu for people with Parkinson’s – easy-to-chew meal planning

When chewing takes a long time, small, frequent meals and snacks may be better than three large meals a day. It also helps to take small bites. As a soft-food diet is more limited, it may be advisable to use fortified foods and a multivitamin-mineral supplement.

Although chewing problems require adjustments in cooking and serving foods, it is important to have a varied, healthy, and nourishing daily meal plan. This will help to get the vital nutrients needed, and enough calories to maintain a healthy weight.

Here is an example of a carefully chosen one-day menu with all the flavour, vitamins, minerals, and fibre you need, featuring the salmon recipe above.

Breakfast:

  • 177ml calcium-fortified orange juice
  • 220g cooked oatmeal
  • 30g raisins
  • 120ml 1% fat milk or calcium-fortified milk alternative
  • Coffee or tea

Snack:

  • 12ml apple sauce
  • 1 scrambled egg

Tips:

  • You may crush a multivitamin tablet and mix into the apple sauce
  • If you find the portions are too small, increase as needed.

Lunch:

  • 235ml split pea soup
  • 1 whole-grain rye crisp biscuit/cracker, crumbled and added to the soup to soften
  • 30g cheese or vegan cheese, grated and added to the soup
  • 220g bread pudding or rice pudding (made with milk alternative if needed, and whole- grain bread or brown rice)
  • 175ml tomato juice

Dinner:

What makes this a healthy and nutritious menu for people with Parkinson’s?

The protein foods include salmon, egg, cheese and split peas. Fish has omega-3 fatty acids that nourish the brain and nervous system, and split peas are rich in fibre. Other proteins could include ground beef, lamb, or poultry.

Fruits include orange/grape/apple juice, well-cooked raisins, applesauce, poached pear. Melon chunks, which can be chopped small or puréed, also work well.

Vegetables include bell pepper, onion, carrot, turnip, and potato. A cold vegetable soup, such as gazpacho, is another way to increase vegetable servings.

Rice pudding and bread pudding are easy-chew ways to get more fibre daily. Use whole-grain bread and brown rice, if possible. Also, a slice of bread can be chopped and soaked in honey- sweetened milk or milk alternative for a snack. Other fibre sources include oatmeal, applesauce, pea soup, soaked rye crisps, bread pudding or rice pudding, well-cooked onion, sweet pepper, turnips or spinach, and carrots.

Read more of Parkinson’s nutrition expert Kathrynne Holden’s tips for easy-to-chew meal planning

Check out more Parkinson’s-friendly recipes

Author bio:
Kathrynne Holden, a registered dietitian, has specialised in the nutritional concerns of Parkinson’s disease for over 20 years. She has contributed to two physicians’ manuals on Parkinson’s disease, written the booklet ‘Nutrition Matters’ for the NPF.

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