Amyotrophic lateral sclerosis (ALS) is a severe progressive disease that cannot be prevented or cured. Diet-derived long-chain polyunsaturated fatty acids (PUFAs) are incorporated in brain lipids and modulate oxidative and inflammatory processes and could thus affect ALS risk and progression.

Alberto Ascherio, MD, DrPH, of the Department of Nutrition at Harvard School of Public Health, in Boston, Massachusetts, and colleagues examined the association between ω-6 and ω-3 PUFA consumption and ALS risk in longitudinal analyses that included five prospective cohorts.

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