Polyunsaturated fatty acids reduced the risk of death and slowed ALS progression
Polyunsaturated fatty acids reduced the risk of amyotrophic lateral sclerosis progression. Alpha-linolenic acid, linoleic acid, and eicosapentaenoic acid reduced the risk of death, and alpha-linolenic acid slowed the decline of the functional scale.Polyunsaturated fatty acids reduce the risk of amyotrophic lateral sclerosis (ALS) progression, researchers from Harvard Medical School found. The results of an additional analysis of the EMPOWER study are published in the journal Neurology.
A sex- and age-adjusted analysis showed that higher plasma alpha-linolenic acid levels were associated with a halving of the risk of death in amyotrophic lateral sclerosis. In addition, the participants with the highest blood alpha-linolenic acid concentrations had a higher cumulative score, by which functional decline and patient survival were assessed, which corresponded to slower disease progression. A one standard deviation increase in fatty acid concentration resulted in a 10.7 point increase in the index.
When analyzed by body mass index, duration of the course of the disease, taking riluzole, and family history, the results were similar. And higher levels of eicosapentaenoic omega-3 fatty acid and linoleic omega-6 fatty acid were associated with a lower risk of death.
Researchers conducted an additional analysis of the EMPOWER study, which included 449 patients with ALS. The average age of the participants was 57.5 years. Prior to the study, all participants submitted blood samples in which fatty acid levels were determined by gas chromatography. They analyzed the risk of death from ALS and a summary index that assessed the severity of function decline and survival depending on the concentration of fatty acids in the blood. During the follow-up period, 126 patients died.