Omega-3 Fatty Acids May Prevent ALS
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.
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