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Amyotrophic lateral sclerosis and food intake
Elisabetta Pupillo1, Elisa Bianchi1, Adriano Chiò2
1a IRCCS - Istituto di Ricerche Farmacologiche "Mario Negri" , Milano , Italy.
Amyotrophic Lateral Sclerosis & Frontotemporal Degeneration
|December 23, 2017
Summary
Certain foods like coffee, tea, whole bread, raw vegetables, and citrus fruits may protect against amyotrophic lateral sclerosis (ALS). Conversely, red meat, processed meats, and high sodium intake appear to increase ALS risk.
Area of Science:
- Neuroscience
- Nutritional Epidemiology
- Public Health
Background:
- Amyotrophic lateral sclerosis (ALS) is a progressive neurodegenerative disease with complex etiology.
- Dietary factors are increasingly recognized for their potential role in neuroprotection or neurodegeneration.
Purpose of the Study:
- To investigate the association between specific food and nutrient intakes and the risk of developing amyotrophic lateral sclerosis (ALS).
- To identify potential dietary risk and protective factors for ALS in an Italian population.
Main Methods:
- A case-control study was conducted with 212 newly diagnosed ALS patients and 212 matched healthy controls.
- Dietary intake was assessed using a validated food-frequency questionnaire, and nutrient intake was estimated using the Italian food composition database.
Main Results:
- Protective associations were observed for coffee and tea, whole bread, raw vegetables, and citrus fruits.
- Increased risk of ALS was associated with higher consumption of red meat, pork and processed meat, total protein, animal protein, sodium, zinc, and glutamic acid.
Conclusions:
- Specific dietary patterns and nutrient intakes may influence ALS risk.
- Findings suggest that certain foods may be protective, while others, particularly processed meats and high sodium, may be risk factors for ALS.
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