New Study: Omega-3 Fatty Acids May Slow ALS
Researchers at the Harvard School of Public Health have conducted a study looking at the effect of omega-3 fatty acids on the progression of ALS, also known as Lou Gehrig's disease. ALS is a nervous system disease that weakens the muscles and greatly impacts the physical functioning of the body by decreasing the nervous function within muscles. There is currently no known cause or cure for this disease.
This research looked at 449 participants with ALS and their levels of omega-3 fatty acids. Researchers then split the study participants into 4 groups based on the levels of omega-3's. They followed up in 18 months and found that 33% of the participants that had passed during that time were a part of the group with the lowest omega-3 levels.
"These findings, along with our previous research, suggest that this fatty acid may have neuro-protective effects that could benefit people with ALS" -Lead author Kjetil Bjornevik
It was found that the omega-3 fatty acid ALA, alpha-linolenic acid, had the most significant impact on slowing the progression of ALS. The researchers determined that the participants with the highest levels of ALA were at a 50% lower risk of death during the study period. ALA can be found in vegetable oils, nuts (specifically walnuts), flaxseed, leafy vegetables, and grass-fed animals.
The researchers are now looking to promote a randomized control trial to determine if ALA is a beneficial treatment option for people with ALS to help slow progression. More research is still needed, however this is a step in the right direction!
Written by: Meghan Hawley, MS, RD - Ellen Byron and Associates
Sources:
“Plasma alpha-linolenic acid and ALS progression in the EMPOWER trial,” Kjetil Bjornevik, Marianna Cortese, Jeremy D. Furtado, Sabrina Paganoni, Michael A. Schwarzschild, Merit Cudkowicz, Alberto Ascherio, Neurology, June 21, 2023, doi: 10.1212/WNL.0000000000207485
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