Vegan Omega-3 Fatty Acids May Have a Slower Decline in ALS, Research Shows

vegan omega-3

According to a recent study, vegan omega-3 fatty acids may help ALS patients live longer.

Researchers have discovered a possible connection between nutrition and the development of the rare and fatal neurological disease amyotrophic lateral sclerosis (ALS). The study, which covered 449 ALS patients over the course of 18 months and was published in the medical journal Neurology, raises the possibility that people who ingest more vegan omega-3 fatty acids may live longer and experience a slower rate of physical deterioration.

As nerve cells in the brain and spinal cord are gradually destroyed by ALS, also known as Lou Gehrig’s disease, muscle control and function are lost.

The impact of omega-3 fatty acids on the course of ALS and patient survival rates was the main topic of the study, which was directed by Kjetil Bjornevik, MD, PhD, of Harvard University in Boston, Massachusetts, and member of the American Academy of Neurology.

Based on the quantities of omega-3 fatty acids in their blood, which ranged from the lowest to the greatest concentrations, participants were split into four groups.

Researchers assessed participants’ motor function, swallowing capacity, speech, and respiratory function as well as illness severity using a thorough evaluation method. Better function and less severe symptoms were indicated by higher scores.

According to the research, alpha-linolenic acid (ALA), a particular omega-3 fatty acid found in flaxseed oil, walnuts, canola oil, pumpkin seeds, and other plant-based sources, was linked to the greatest advantages.

At the start of the trial, those with greater levels of ALA showed an average score of 38.3, as opposed to 37.6 in the low-level group.

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