New research conducted by the Harvard T.H. Chan School of Public Health has established a connection between the consumption of omega-3 fatty acids and the deceleration of amyotrophic lateral sclerosis (ALS) progression.
The study, published in the journal Neurology, focused on alpha-linolenic acid (ALA), a nutrient commonly found in flaxseeds, walnuts, and oils derived from chia, canola, and soybeans.
Previous studies from the same research group indicated that a diet rich in ALA and elevated blood levels of this fatty acid may decrease the risk of developing ALS. This recent study further revealed that among individuals living with ALS, higher ALA levels in the blood were associated with a slower disease progression and a reduced risk of death within the study duration.
The study involved 449 participants with ALS who took part in a clinical trial. The severity of their symptoms and disease progression were assessed and scored on a scale of 0 to 40, with higher scores indicating milder symptoms. Blood levels of omega-3 fatty acids were measured, and participants were divided into four groups based on their omega-3 levels. After 18 months, the researchers evaluated the physical functionality and survival of each group according to the trial.
The findings highlighted ALA as the most beneficial among all the omega-3 fatty acids, showing the strongest association with a slower decline in function and a decreased risk of death. Within the 18-month study period, 33% of the participants with the lowest ALA levels had passed away, compared to only 19% in the group with the highest ALA levels.
When accounting for various factors such as age, sex, ethnicity, BMI, symptom duration, and family history of ALS, the researchers determined that participants with the highest ALA levels had a 50% lower risk of death during the study compared to those with the lowest ALA levels.
The study also identified two additional fatty acids linked to reduced mortality risk during the study: eicosapentaenoic acid, another omega-3 fatty acid present in fatty fish and fish oil, and linoleic acid, an omega-6 fatty acid found in vegetable oils, nuts, and seeds.
Senior author Alberto Ascherio, a professor of epidemiology and nutrition, expressed the significance of the study’s findings and the intention to pursue a randomized trial to determine the potential benefits of ALA for people with ALS. However, acquiring funding for the trial could be challenging due to ALA not being a patentable drug.
The study received funding from the ALS Association.
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Frequently Asked Questions (FAQs) about ALS progression
What is the main finding of the Harvard research on ALS progression and omega-3 fatty acids?
The main finding of the Harvard research is that individuals with higher levels of omega-3 fatty acids, specifically alpha-linolenic acid (ALA), in their blood showed a slower rate of ALS progression and a reduced risk of premature death compared to those with lower omega-3 levels.
What is alpha-linolenic acid (ALA) and where is it commonly found?
Alpha-linolenic acid (ALA) is an omega-3 fatty acid that is commonly found in foods such as flaxseeds, walnuts, and oils derived from chia, canola, and soybeans.
How was the study conducted?
The study involved 449 participants with ALS who took part in a clinical trial. Their symptoms and disease progression were assessed and scored, while the levels of omega-3 fatty acids in their blood were measured. Participants were divided into groups based on their omega-3 levels, and after 18 months, their physical functionality and survival were evaluated.
What were the results of the study?
The study found that participants with higher levels of ALA had a significantly slower disease progression and a 50% lower risk of death during the study period compared to those with lower ALA levels. Eicosapentaenoic acid (EPA) and linoleic acid, two other fatty acids, were also associated with a reduced risk of death.
What are the implications of this research?
The research suggests that consuming omega-3 fatty acids, particularly ALA, may have neuroprotective effects that could benefit individuals with ALS. Further studies, including randomized trials, are needed to determine the potential benefits of ALA for ALS patients.
More about ALS progression
- Harvard T.H. Chan School of Public Health
- Neurology Journal
- Study: Association of Polyunsaturated Fatty Acids and Clinical Progression in Patients With ALS: Post Hoc Analysis of the EMPOWER Trial
- ALS Association
1 comment
Harvard always doin’ da coolest research. dis time it’s all bout ALS n omega-3s. I wonder if dey gonna do more studies wit oda stuff. #ScienceRocks