Foods high in omega-3 polyunsaturated fatty acids (PUFAs) may help reduce the risk for amyotrophic lateral sclerosis (ALS), also known Lou Gehrig's disease, a new study suggests. The study, published online in JAMA Neurology on July 14, analyzed dietary data from more than 1 million people participating in 5 other major cohort studies. After controlling for age, body mass index, education, physical activity, other diseases, and intake of vitamin E and carotenoids, results showed that greater omega-3 PUFA consumption was associated with a reduced risk for ALS. Both alpha-linolenic acid (ALA), which can be found in plant sources and nuts, and marine omega-3 PUFAs contributed to this association.
Intake of omega-6 PUFAs was not associated with ALS risk. Lead author, Kathryn C. Fitzgerald, MSc, Harvard School of Public Health, Boston, Massachusetts, explained to Medscape Medical News that…
