Dietary Factors Linked to Better — or Worse — Function in ALS

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Dietary Factors Linked to Better — or Worse — Function in ALS

Among patients recently diagnosed with amyotrophic lateral sclerosis (ALS), those who consume foods high in antioxidant nutrients and carotenoids have better function than those with a poorer diet, according to a new study.
“Foods high in antioxidants and carotenes, which are really fruits and vegetables, as well as high-fiber grains, fish, and poultry, all seem to make the disease a bit less severe,” said lead study author, Jeri W Nieves, PhD, associate professor of clinical epidemiology, Mailman School of Public Health, Columbia University, New York City, New York.
But contrary to other recent research, the ALS Multicenter Cohort Study of Oxidative Stress (ALSCOSMOS) showed that milk-derived foods appear to have a negative effect on ALS.
The analysis was published online October 24 in JAMA Neurology.

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