Omega-3 fatty acids linked with slower progression of ALS

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Omega-3 fatty acids linked with slower progression of ALS
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Omega-3 fattyacids linked with slower progression of ALS HarvardChanSPH

Consuming omega-3 fatty acids—particularly alpha-linolenic acid , a nutrient found in foods including flaxseeds, walnuts, and chia, canola and soybean oils—may help slow the progression of disease in patients with amyotrophic lateral sclerosis , according to a new study led by Harvard T.H. Chan School of Public Health.

The researchers conducted a study among 449 people living with ALS who participated in a clinical trial. As part of this trial, the severity of their symptoms and the progression of their disease were tested and then scored from 0 to 40, with higher scores indicating less severe symptoms of the disease. The researchers measured the levels of omega-3in participants' blood and placed the participants into four groups, from highest to lowest omega-3 fatty acid levels.

They found that ALA showed the most benefits of all the omega-3 fatty acids, as it was most strongly linked to slower decline and decreased risk of death. Of the 126 participants who died within 18 months of the study's onset, 33% belonged to the group with the lowest ALA levels, while 19% belonged to the group with the highest ALA levels.

Two additional fatty acids were also associated with reductions in risk of death during the study period:

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