Omega-3 Fatty Acids Linked to Lower Risk and Slower Progression of ALS
Researchers from Harvard University have found that people with amyotrophic lateral sclerosis (ALS) who eat foods high in omega-3 fatty acids may have a slower physical decline and extended survival rate. The researchers also found consumer omega-6 fatty acid was also associated with a lower risk of death among study participants. ALS is an incurable progressive neurological disease affecting the body’s central nervous system, mainly the nerve cells in the brain and spinal cord.