QUEBEC, Nov. 27 (UPI) -- Omega-3 fatty acids could help prevent Parkinson's disease and, potentially, slow its progression, Canadian researchers found.
The study, supervised by Frederic Calon and Francesca Cicchetti of the University of Laval, observed mice fed an omega-3 rich diet, seemed immune to the effect of MPTP, a toxic compound that causes the same damage to the brain as Parkinson's.
The study, scheduled to be published in the journal of the Federation of American Societies for Experimental Biology, found MPTP, which has been used for more than 20 years in Parkinson's research, works faster than the disease itself and is just as effective in targeting and destroying the dopamine-producing neurons in the brain.
Parkinson's disease is caused by the progressive death of the neurons responsible for producing dopamine, a neurotransmitter closely linked with movement control, however, the disease is usually diagnosed when 50 percent to 80 percent of the neurons are already dead.
"In North America, the average intake of DHA -- a specific omega-3 fatty acid -- is between 60 to 80 mg a day, while experts recommend a daily minimum of 250 mg," Calon said in a statement. "Our results suggest that this DHA deficiency is a risk factor for developing Parkinson's disease."
