Diet Influences ALS Risk
Reported April 28, 2006
(Ivanhoe Newswire) — People whose diets are higher in polyunsaturated fats (PUFAs) and vitamin E may be gaining protection against motor neuron diseases like amyotrophic lateral sclerosis (ALS), also known as Lou Gehrig’s disease.
A new study noted a 60-percent lower risk of ALS among people who consumed the highest amounts of PUFAs and vitamin E compared to those who consumed the lowest amounts. The research was conducted among 132 patients diagnosed with ALS or suspected of having the disease and 220 healthy people without signs of the condition.
The results held true even after researchers adjusted their findings to take other factors into account that could have influenced ALS risk, such as age, gender and smoking.
The researchers believe these dietary components may be having an impact on key processes involved in ALS, including inflammation, oxidative stress and other biologic processes that contribute to the death of neurons.
Other nutrients measured by the study, including flavanols, lycopene, vitamins C and B2, glutamate, calcium and phytoestrogens, were not associated with ALS risk.
Polyunsaturated fats include omega 3, which is found in some vegetable oils, and omega 6, found in fish and leafy green vegetables. Vitamin E is found in foods such as wheat germ, liver, eggs, nuts, certain oils, avocados and dark green leafy vegetables.
SOURCE: Journal of Neurosurgery and Psychiatry, published online April 26, 2006
