Harvard Study: Omega 3 Acid Slows ALS Progression

An 18-month study found that people with Amyotrophic Lateral Sclerosis (ALS) who maintained higher levels of omega-3 fatty acids in their blood showed a slower rate of physical functional decline and a reduced risk of premature death in comparison to individuals with lower omega-3 levels.

Photo Insert: The consumption of the acids, specifically alpha-linolenic acid (ALA), could contribute to check the progression of amyotrophic lateral sclerosis (ALS).

Alpha-linolenic acid (ALA), an omega-3 fatty acid abundant in nuts, seeds, and oils, was particularly influential in this correlation.

ALS patients with high levels exhibited a significantly slower disease progression, with 50% decrease in mortality risk within the study duration compared to counterparts with lower ALA concentrations, the study conducted by the Harvard T.H. Chan School of Public Health, SciTechDaily reported.

The study was published recently in the journal Neurology.

The consumption of the acids, specifically alpha-linolenic acid (ALA), could contribute to check the progression of amyotrophic lateral sclerosis (ALS), the study showed. ALA is a nutrient found in flaxseeds, walnuts, and oils derived from chia, canola, and soybeans.

“Previous findings from our research have shown that a diet high in ALA and increased blood levels of this fatty acid may decrease the risk of developing ALS. Among people with ALS, higher blood levels of ALA were associated with slower disease progression and a lower risk of death,” said lead author Kjetil Bjornevik, assistant professor of epidemiology and nutrition.

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