Consumer

More fish less Parkinson’s?

March 16, 2019

Parkinson’s and neurodegenerative diseases. Two recent scientific studies in Sweden show the effectiveness of parvalbumin, a protein found in various fish species, to help prevent neuronal damage.

Parkinson’s disease prevalence and causes

Parkinson’s disease is widespread globally, across all ethnic groups and both sexes (albeit with a slight prevalence in men). The disease affects 1-2% of the population over 60 (3-5% of those over-85). The average age of onset, according to WHO, is 58-60 years. And yet juvenile onset is on the rise, currently affecting about 5% of cases (in ages 21-40, with rare episodes under age 20).

The causes are not yet known. The identified etiological factors-which certainly contribute to the development of this degenerative disease-involve environment and genetics. Which in turn, as toxicological research shows, are often interconnected. Where the most dangerous substances simultaneously express toxicity and mutagenesis.

Exposure to

pesticides

is sure cause of Parkinson’s occurrence, in fact recognized in France as an occupational disease of farmers, and other neurodegenerative diseases. Neurotoxicity is indeed a common denominator in the agrotoxics. From the Paraquat – produced in Europe to poison other areas of the planet – to neonicotinoids, still allowed in the ‘tanning’ of seeds, even in Italy. (1)

The ‘smoke gray revolution’ burns the brain. Excessive punishment even for stolid ‘conventional’ farmers, responsible for their own evil. Intolerable for the innocent victims. (2) All immolated to swell the coffers of monopolists Of seeds and agrotoxics. With the baleful support of the large agricultural confederations.

The risk of disease also increases with exposure to heavy metals, with peculiar incidence on certain categories of workers (e.g., welders), and hydrocarbon-solvents (e.g., trichloroethylene). At the genetic level, major mutations involve the alpha-synuclein (PARK 1/PARK 4), parkin (PARK-2), PINK1 (PARK-6), DJ-1 (PARK-7), LRRK2 (PARK-8) and glucocerebrosidase (GBA) genes. About 20% of patients have a family history of positivity to the disease. Thus, it is estimated that there is a slightly higher risk for family members of ‘parkinsonians’, compared to the general population, to develop the condition. (3)

Parkinson’s disease, the role of diet on prevention and treatment

Parkinson’s and

Alzheimer’s

have lower incidence, according to the literature, among those who follow a

Mediterranean diet

With regular consumption of seafood products. This has also been observed in Japan, where fish and shellfish play a central role in the diet. (4)

A balanced diet positively affects the effectiveness of drug therapy and overall health status. Decreasing the risk of metabolic diseases(high cholesterol

, diabetes

, gout) and cardiovascular

, inflammation

and diseases of the osteo-articular system.

The

Omega-3

, the ‘good fats,’ are themselves associated in numerous studies

to neurological health, as well as various other benefits. It is worth mentioning that they are found in fish but also in hemp and in the meat of animals fed seeds and berries.

More fish less Parkinson’s, studies

Parvalbumin-a protein found in high amounts in various fish species, as well as underlying their allergenic potential-may contribute to the prevention of Parkinson’s disease. This is the finding of two recent scientific studies conducted at Chalmers University (Sweden). Where we demonstrate the ability of parvalbumin to form amyloid structures that–by binding with the alpha-synuclein protein–prevent it from aggregating and forming the amyloids that can cause damage to brain neurons. (5)

Increasing fish intake in the diet could be an easy way to prevent Parkinson’s disease. Italian nutritional guidelines recommend consuming 2-3 servings of 150-gram fish each week. Best suited for high parvalbumin levels are cod and herring, snapper and redfish, carp and sockeye salmon. Parvabumin levels, moreover, vary widely throughout the seasons. (6)

‘
At the end of summer, the fish
is normally much more nutritious, due to the increased metabolic activity and higher levels of parvalbumin that result. It may therefore be beneficial to increase fish consumption during this period, until autumn‘ (Nathalie Scheers).

Swedish researchers now plan to develop research on the preventive role of parvalbumin also in relation to other neurodegenerative disorders including Alzheimer’s, ALS and Huntington’s disease. ‘These diseases appear in old age and people are living longer and longer. There will be an explosion of these diseases in the future, and the frightening aspect is that we currently have no cure. We must therefore further research anything that looks promising. In prevention‘.

Dario Dongo and Carlotta Suardi

Notes

(1) On pesticides allowed in seed tanning, see note 1 to the previous article

https://www.greatitalianfoodtrade.it/progresso/nopesticidi-primo-successo-alla-camera

(2) About the ‘smoke-grey revolution,’ please refer to the appropriate chapter of the free ebook ‘

GMO the Great Scam

‘, at

https://www.greatitalianfoodtrade.it/libri/ogm-la-grande-truffa

(3) Cf. Gianni Pezzoli and Silvana Tesei. (2014)

‘

Guide to Parkinson’s Disease, Diagnosis-Clinical-Therapy

.

Red Guide

‘. Grisons Parkinson’s Disease Foundation, proceedings

(4) On Mediterranean diet and cognitive performance, see also previous articles

https://www.greatitalianfoodtrade.it/salute/dieta-mediterranea/dieta-mediterranea-memoria

,

https://www.greatitalianfoodtrade.it/idee/favorisce-il-mantenimento-delle-funzioni-cognitive

(5) Werner T, Kumar R, Horvath I, Scheers N, & Wittung-Stafshede P. 0 (2018). ‘Abundant fish protein inhibits α-synuclein amyloid formation’. Scientific Reports volume 8, 5465. doi: 10.1038/s41598-018-23850.

Kiskis J, Horvath I, Wittung-Stafshede P, Rocha S. (2017). ‘Unraveling amyloid formation paths of Parkinson’s disease protein α-synuclein triggered by anionic vesicles.’ Quarterly reviews of biophysics 50. doi: 10.1017/S0033583517000026

(6) Italian Society of Human Nutrition, SINU. (2014). ‘

LARN, Reference Intake Levels of Nutrients and Energy for the Italian Population.

‘, 4th revision