Recent findings highlight a promising new marker called DOPA decarboxylase (DDC). In studies, DDC was found to be elevated in individuals with Parkinson’s disease as well as in people suffering from other conditions that result in dopamine deficiency in the brain. Interestingly, DDC levels remained normal in other brain diseases such as Alzheimer’s disease. Notably, elevated levels of DDC were observed years before individuals with Parkinson’s exhibited any symptoms. Advanced techniques were utilized, allowing thousands of proteins to be measured simultaneously from a small sample. A total of 428 individuals were studied to identify biomarkers that could indicate whether motor disturbances or cognitive difficulties are linked to damage in the brain’s dopamine system.The findings showed that if a disorder of the dopamine system is present, DDC levels rise, regardless of the disease stage. A major advantage of this discovery is that DDC can be measured in blood, where it shows a significant increase, particularly in Parkinson’s disease. To validate these results, an additional group of 152 individuals was examined, and blood plasma samples from 174 individuals were analyzed confirming that DDC is significantly elevated in the blood. Currently, damage to the dopamine system can also be detected through PET camera examinations. However, this method is expensive, complex, and typically only available at specialized memory clinics. Given that symptoms of various neurodegenerative diseases often overlap, there is a considerable risk of misdiagnosis and subsequent improper treatment. Therefore, safer, simpler diagnostic tools are urgently needed.
Looking ahead, there is a strong belief that in the future, different brain diseases could be diagnosed and even treated before symptoms appear. Blood markers like DDC could play an essential role in identifying at-risk individuals early, providing a simple, cost-effective method for detection.

The study found that eating at least 20% of total daily calories from fast food can increase the risk of nonalcoholic fatty liver disease, a potentially life-threatening condition where fat builds up in the liver. The disease can lead to cirrhosis and its complications, including liver failure and liver cancer. People with obesity or diabetes are more vulnerable to the harmful effects of fast food on the liver, although the general population is not immune to the harm. Lead investigator at the University of Southern California hoped that this study would encourage people to seek out more nutritious, healthy food options. The researchers analyzed data on diet and fatty liver measurements for nearly 4,000 adults. Nearly 30% of them got 20% or more of their total daily calories from fast food, such as burgers, fries, pizza, and the like. They found that people with obesity or diabetes who take in one-fifth or more of their daily calories from fast food had severely high levels of fat in their liver, compared with those who eat less or no fast food. The general population had moderate increases in liver fat when one-fifth or more of their diet was made up of fast food. The findings are particularly “alarming” given the increase in fast-food consumption over the past 50 years, regardless of socioeconomic status, the researcher added.
For people who have limited options and need to eat fast food, there are healthy choices at most restaurants; they just need to be smart about reading labels, watching calories, and ordering the healthier options, added the researcher at Rush University Medical Center in Chicago.