Higher dietary fatty acid intake may lower risk for Lou Gehrig disease

Eating foods high in omega 3 (ω-3) polyunsaturated fatty acids (PUFAs) from vegetable and marine sources may help reduce the risk for amyotrophic lateral sclerosis (ALS), the fatal neurodegenerative disease commonly referred to as Lou Gehrig's disease. A study published online today (US time) in JAMA Neurology found that overall, ω-3 PUFA intake was linked to a 34% reduced risk for ALS in a cohort of over a million people.