Scientists at University College London (UCL)<\/b> have discovered specific changes in the gut microbiome<\/b> that indicate the risk of developing Parkinson\u2019s disease long before symptoms appear. According to the study published in the journal Nature Medicine<\/b>, this microbial “signature” is particularly distinct in individuals already diagnosed with the disease; however, it is also detected in people with a genetic predisposition to Parkinson\u2019s who have not yet shown clinical signs.<\/p>\n
Scientifically, this process is explained by the fact that the community of bacteria living in our intestines is directly linked to the health of the nervous system<\/b>. It appears that certain bacteria trigger inflammatory processes in the gut, which promotes the formation of harmful proteins and their spread to the brain cells typically damaged during Parkinson’s. This discovery will enable doctors to identify the risk of the disease years in advance and attempt to delay its progression\u2014or even achieve full prevention\u2014through specialized diets or treatments.<\/p>\n
According to the study’s lead, Professor Anthony Schapira<\/b>, this is the first time that changes in the microbiome have been recorded before the onset of symptoms. The researchers established that more than a quarter of gut bacteria (176 species<\/b>) in Parkinson’s patients are present in different proportions compared to healthy individuals. It is suggested that these bacteria increase the production of the protein alpha-synuclein<\/b>, which reaches the brain via the vagus nerve<\/b> and damages neurons.<\/p>\n
The study also revealed a connection between dietary habits and the state of the microbiome. Patients with a disrupted microbial profile consumed more processed foods and saturated fats, rather than fruits, vegetables, and fish. Scientists hope that the targeted transformation of the microbiome will, in the future, make it possible to significantly delay the progression of Parkinson\u2019s disease.<\/p>\n