Fatty Acids Effective In Lou Gehrig’s Disease Prevention

July 15, 2014 2:48 PM

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Fatty Acids Effective In Lou Gehrig’s Disease Prevention

Eating foods rich in omega-3 polyunsaturated fatty acids may reduce the risk of developing amyotrophic lateral sclerosis, the fatal condition also known as Lou Gehrig’s disease, a new study published in JAMA Neurology suggests.

Amyotrophic lateral sclerosis (ALS), also known as motor neuron disease or Lou Gehrig’s disease, is a disease that causes nerve muscles to break down and eventually die, causing the inability to control voluntary movements. Those affected by the disease die within 3-5 years from its onset.

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