Could eating fish prevent Parkinson’s disease?

News

Author: Parkinson's Life editorsPublished: 2 May 2018

Parkinson's LifePrep: Parkinson's LifeCook: Parkinson's LifeServes:

Fresh fish

A new study has found a link between the consumption of fish and long-term neurological health.

The research, carried out by Chalmers University of Technology, Sweden, found that Parvalbumin – a protein found in several different types of fish – could prevent the formation of protein structures linked to Parkinson’s disease.

Pernilla Wittung-Stafshede, professor and head of chemical biology at Chalmers University of Technology, said: “Parvalbumin collects up the ‘Parkinson’s protein’ and actually prevents it from aggregating, simply by aggregating itself first.”

Nathalie Scheers, who worked as a researcher on the study, said the time of year may affect the study’s results: “Fish is normally a lot more nutritious at the end of the summer, because of increased metabolic activity. Levels of parvalbumin are much higher in fish after they have had a lot of sun, so it could be worthwhile increasing consumption during autumn.”

For more information on neuroprotection please visit the EPDA website here.

Go Back

Share this story

Comments


Related articles


Ciara Clancy

Advances

The women blazing the trail in Parkinson’s tech and innovation

We profile the women leading the Parkinson's tech boom

READ MORE
Game-of-Thrones-Yezzan-2

Perspectives

Game of Thrones star pedals for Parkinson’s

Enzo Cilenti saddles up with his dad, who has Parkinson's, for fundraising

READ MORE
A Cell's Life lead

Resources & Tools

‘A Cell’s Life': the comic strip demystifying Parkinson’s research

Web comic book series explains Parkinson's stem cell treatments

READ MORE