ALS: is it possible to fight it with Omega-3s?
ALS: help from omega-3s?
A diet rich in Omega 3 would appear to reduce the risk of becoming ill with amyotrophic lateral sclerosis (ALS), a neurodegenerative disease, also known as Lou Gehrig's disease, that affects nerve cells in the brain and spinal cord. The protective action of fatty acids would be due to their ability to reduce 'inflammation and oxidative stress, two processes that contribute to damage to the nervous system.
This was discovered by researchers at the Harvard School of Public Health in Boston, USA. The research, conducted with the aim of relating consumption of polyunsaturated fatty acids and ALS risk, was recently published in the journal JAMA Neurology.
Motor neuron disease
ALS is a progressive, fatal disease characterized by paralysis and due to degeneration of nerve cells responsible for voluntary muscle movement (motor neurons). Usually the patient's death occurs due to respiratory failure. The disease is relatively rare; there are currently about 20,000 to 30,000 people in America with ALS, and about 5,000 patients a year are diagnosed with the disease. In Italy there are at least 3500 sufferers and 1000 new cases per year. The causes of ALS are still unknown, but it is now established that it is a multifactorial disease, that is, determined by the action of multiple circumstances. Among several the molecular mechanisms that seem to be involved in neuronal damage is also increased oxidative and inflammatory status.
A diet rich in omega-3s reduces the risk of ALS
The researchers during the observational study examined data, from previously published sources, of 1,002,082 subjects (479,114 women and 522. 968 men). Of these, 996 had developing Lou Gherig's disease. By relating the neurodegenerative condition and the consumption of polyunsaturated fatty acids, known for their anti-inflammatory and antioxidant actions, the scholars found that individuals with high dietary intakes of Omega-3s were unlikely to be affected by ALS. Specifically, the group of subjects characterized by the high intake of Omega-3 source foods, such as fish, showed the likelihood of developing the disease reduced by one-third compared to those who belonged to the group with the lowest intakes. The research also revealed that higher amounts of alpha-linolenic acid, a type of fat found in vegetable oils and nuts, were also associated with lower risk of being affected by the disease.
A study for further study
Based on the results, the researchers concluded that although a cause-and-effect relationship cannot be confirmed, there is a relationship between consuming Omega-3 rich foods and the likelihood of getting sick. This study examined, however, only the risk of developing ALS. Whether 'high intake of polyunsaturated fatty acids can help treat people who already have the disease is unclear, and more research will be needed. The finding is important in that it predicts the possibility that an environmental factor, namely diet, is involved in the disease onset process. The desirable future scenario is one in which two forms of therapy can be developed: one to prevent the disorder, the other necessary to slow its progression.
Source: "Dietary ω-3 Polyunsaturated Fatty Acid Intake and Risk for Amyotrophic Lateral Sclerosis" Kathryn C. Fitzgerald; Éilis J. O'Reilly; Guido J. Falcone ; Marjorie L. McCullough; Yikyung Park; Laurence N. Kolonel; Alberto Ascherio. JAMA Neurol. Published online July 14, 2014.
