Dietary mode can slow down Huntington’s disease

Scientists from Oregon Health & Science University (OHSU) tested whether a simple approach could help — limiting food intake by time, so‑called intermittent fasting. The pilot 12‑week study involved 20 adults with early‑stage Huntington’s disease. The essence of the method was to eat only for six to eight hours a day — for example, from 11 a.m. to 5–7 p.m. At the same time, the participants were advised to maintain their usual caloric intake and avoid weight loss: for people with this condition, weight loss is a serious problem.

Initially, the idea raised doubts among researchers. Dr. Amy Hiler, the senior author of the study, was initially skeptical about the proposal: it seemed illogical to limit meal times if patients were already at risk of losing weight. But these concerns were not confirmed. On average, participants adhered to the chosen regimen for more than five days a week, adapted to it within one to two weeks, reported a small number of side effects, and successfully maintained both their weight and muscle mass. To record the start of a meal, they used a simple solution — they took a photo of the first meal in a smartphone app with a time stamp.

The results were encouraging. According to the Huntington’s disease severity scale (cUHDRS), participants improved their scores by an average of 0.5 points. At the same time, at the early stage of the disease, this indicator usually deteriorates by about one point per year, meaning that the observed change is in the opposite direction. Even more indicative was the level of neurofilament L in the blood — a biomarker that rises when nerve cells are damaged. In the participants, it decreased by an average of 13 %, although its level typically only rises as the disease progresses. The researchers called this a “reversal of the expected trend” and considered it particularly significant for the pilot study.

Scientists examined the functioning of mitochondria, as disruptions in energy metabolism are one of the characteristic features of Huntington’s disease. After the intervention, indicators of mitochondrial activity in blood cells improved. According to the study’s lead author, medical student Russell Wells, fasting can act as a mild stressor: it makes cells work more efficiently, cope better with stress, and become more resistant to destructive processes.

One of the study participants, Anna White from Portland, said that getting used to the regimen turned out to be easier than she had expected. Since she doesn’t feel hungry in the mornings, the eating window from 11:00 to 17:00–19:00 fit seamlessly into her daily routine. Anna noted that it was important for her to be able to eat familiar and favorite foods while regularly monitoring her weight — this gave her confidence in the stability of her condition. After the study ended, she continued to stick to this regimen and believes it helps her maintain clarity of mind.

It is important to understand that this is only a small pilot study without a control group, so its results cannot be considered definitive proof of the method’s effectiveness. Scientists say that larger‑scale randomized trials are needed to confirm whether limiting meal times actually slows the progression of the disease and whether the positive effects persist in the long term.

Nevertheless, the prospects look promising. If further research confirms the benefits of this approach, it could become an accessible tool for many patients, regardless of their place of residence or financial means. This method is especially valuable because some people have the opportunity to find out about the presence of a mutation long before severe symptoms appear.