Study examines dietary fatty acid intake, risk for Lou Gehrig disease
Bottom Line: Eating foods high in ω-3 polyunsaturated fatty acids (PUFAs) from vegetable and marine sources may help reduce the risk for amyotrophic lateral sclerosis (ALS), the fatal neurodegenerative disease commonly referred to as Lou Gehrig's disease.
Author: Kathryn C. Fitzgerald, M.Sc., of the Harvard School of Public Health, Boston, and colleagues.
Background: PUFAs can help modulate inflammation and oxidative stress, mechanisms that have been implicated in the cause of ALS and other neurodegenerative diseases. But data regarding PUFA intake and ALS risk ...











