Abstract
I read with interest the article by Chen et al.,1 which describes low fecal levels of short-chain fatty acids (SCFAs) correlating with Parkinson clinical severity. Butyrate, a SCFA, is a product of the intestinal microbiome fermentation of dietary fiber. The amount of SCFAs varies through the gastrointestinal tract, with low levels of butyrate in the distal ileum acting to stimulate proliferation and colonization of enterohemorrhagic Escherichia coli ( E. coli ), inducing severe diarrhea.2
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