Log in
Parkinson's Movement
14,331 members12,885 posts

Too much protein may kill brain cells as Parkinson’s progresses

Scientists may have discovered how the most common genetic cause of Parkinson’s disease destroys brain cells and devastates many patients worldwide.

“This may be a major discovery for Parkinson’s disease patients,” said Ted Dawson, M.D., Ph.D., director of the Johns Hopkins University (JHU) Morris K. Udall Center of Excellence for Parkinson’s Disease, Baltimore, MD. Dr. Dawson and his wife Valina Dawson, Ph.D., director of the JHU Stem Cell and Neurodegeneration Programs at the Institute for Cell Engineering, led the study published in Cell.

Dr. Dawson and his colleagues think that blocking the phosphorylation of s15 ribosomal proteins could lead to future therapies as might other strategies which decrease bulk protein synthesis or increase the cells’ ability to cope with increased protein metabolism.



8 Replies

Too much animal protein tied to higher diabetes risk

"Several previous studies have found that higher intake of total protein, especially animal protein, are associated with long-term risk of developing diabetes," said Dr. Frank Hu, from the Harvard School of Public Health in Boston.

"As a general rule, I would suggest to eat normal portions of red meat not more than two times per week, poultry and fish three to four times per week, skimmed milk or yogurt maybe not every day," Magni told Reuters Health in an email.

Cheese, preserved meats and cold cuts should be minimized, he said.

"Pay attention to both quantity and food sources of protein," Hu said. It's probably a good idea for people with a family history of diabetes to replace at least some red meat with nuts, legumes or whole grains, he said.

SOURCE: bit.ly/1iNJw4r Diabetes Care, online April 10, 2014



Roy could you please send us a link for this research.


Links to the stories are listed at bottom of Post. I do not have link to the research unless it is to be found within the story


I think that the headline of the study could be a bit misleading, seems that it's not the patient eating of protein that the research in the Johns Hopkins study above is referring to but the proteins in the cells themselves.

1 like

I agree with grower. This link talks about a problem in a genetic form of Parkinson's which points the way towards possible weaknesses in the cell system which could be investigated in non genetic forms of Parkinson's. It is not a study which indicates that the proteins are dietary in origin or that it is driven by a high protein diet.


Thanks for sharing.


Where does it say that EATING the protein leads to Parkinson's, even with persons with the LRRK2 gene????


I don't think it has to do with eating excessive amounts of protein but that does not mean that there is a link with red meat and Parkinson's:



You may also like...