Dietary fatty acids help reduce Lou Gehrig's disease

July 15, 2014 2:20 PM

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Dietary fatty acids help reduce Lou Gehrig's disease

Washington, July 15 (ANI): Eating foods in ?-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.

Kathryn C. Fitzgerald, M.Sc., of the Harvard School of Public Health, Boston, and colleagues said that overall, the results of their large prospective cohort study suggested that individuals with higher dietary intakes of total ?-3 PUFA and ALA had a reduced risk for ALS.

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