Changes to gut bacteria could help identify people at risk of Parkinson's disease long before symptoms appear, according to a new study from University College London (UCL). The research found distinct microbial signatures in the gut that are more pronounced in individuals with a genetic predisposition to Parkinson's and even stronger in those already diagnosed.
The study, published in Nature Medicine, analysed faecal samples from 271 Parkinson's patients, 43 people with a risk gene but no symptoms, and 150 healthy controls. Over a quarter of gut microbe species differed in Parkinson's patients compared with healthy individuals, with similar patterns seen in those genetically at risk. The findings were corroborated in data from 638 Parkinson's patients and 319 controls from the UK, South Korea, and Turkey.
Lead investigator Professor Anthony Schapira said the signature could help doctors spot at-risk patients years before symptoms develop. “These same changes can be found in a small proportion of the general population that may put them at increased risk,” he said. The study also suggested that dietary changes or treatments to reshape the microbiome might help prevent or delay the disease.
Parkinson's affects over 8.5 million people globally, with cases doubling in the past 25 years. The disease causes progressive brain damage, leading to tremors, stiffness, and balance problems. While there is no cure, medications, physiotherapy, and surgery can help manage symptoms.
The research found that people with the abnormal microbiome signature consumed more processed foods and saturated fats, and fewer fruits, vegetables, and fibre. Claire Bale, associate director of research at Parkinson's UK, said the findings offer hope that dietary modification could benefit those living with the condition.
