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Polyunsaturated Fat and Vitamin E May Help Reduce Risk of Developing ALS

April 28, 2006

A high dietary intake of polyunsaturated fat and vitamin E may reduce the risk of developing motor neuron disease by fifty percent. This new research is available in the latest Journal of Neurology Neurosurgery and Psychiatry.

Polyunsaturated fats including Omega 3, found in some vegetable oils, and omega 6, found in fish and leafy green vegetables. Vitamin E is found in foods such as liver, wheat germ, nuts, eggs, avocados and certain oils.

The findings are based on 132 patients with potential or definite amyotrophic lateral sclerosis (ALS). Motor neuron disease is thought to be caused by genetic and environmental factors, and diet has long been suspected and implicated in the development of motor neuron disease.

Patients of this study completed a questionnaire detailing their regular dietary intake before becoming ill with amyotrophic lateral sclerosis. The questionnairre detailed the patients intake of polyunsaturated fats, vitamin E, and a range of other nutrients.

The results of the questionnaire were compared with the responses of 220 healthy participants and adjusted to take into account other factors likely to influence findings, including age, sex, energy intake, weight, and tobacco smoking habits.

The study showed a 60-percent lower risk of ALS among people who consumed the highest amounts of polyunsaturated fats and vitamin E compared to those who consumed the lowest amounts.

Other nutrients measured by the study, including flavanols, lycopene, vitamin C, vitamin B2, glutamate, calcium and phytoestrogens, were not associated with ALS risk.