Polyunsaturated Fats, Vitamin E and Motor Neurone Disease development

[Guest guest]

As always they mention oily fish, but that aside, the information is

interesting.

 

Jo

 

Eating a high amount of polyunsaturated fats and vitamin E may halve

the risk of developing motor neurone disease, a study suggests.

Polyunsaturated fats include omega 3, in certain vegetable oils and

omega 6, in fish and green leafy vegetables.

 

Dutch researchers found people who had the highest daily intake of

the fats had a 60% lower risk of developing MND compared to those who

ate the least.

 

The study will appear in the Journal of Neurology Neurosurgery and

Psychiatry.

 

The identification of any factors that may help reduce the risk of

developing MND represents an important step forward

 

Belinda Cupid, MND Association

 

MND, a progressive fatal condition that causes wasting of the

muscles, is thought to be caused by genetic and environmental

factors, and diet has been previously implicated in its development.

 

It affects about 5,000 people in the UK and is most common among

people aged 50 to 70.

 

The researchers from the University Medical Center in Utrecht in the

Netherlands looked at 132 patients with potential or definite

amyotrophic lateral sclerosis (ALS), one of the disabling conditions

known as MND.

 

They completed a questionnaire, detailing their regular dietary

intake before they became ill, of polyunsaturated fats, vitamin E,

and a range of other nutrients.

 

The results were compared with those of 220 healthy people.

 

Factors such as age, sex, energy intake, weight, and smoking were

taken into account.

 

Daily intakes

 

It was found that total energy intake and consumption of dietary

supplements were the same in both groups.

 

But patients with ALS consumed significantly less polyunsaturated

fats and vitamin E than the healthy group.

 

The highest daily intake of fats - more than 32 g a day - was

associated with a 60% lower risk of developing ALS compared with the

lowest daily intake of less than 25 g.

 

In addition, a daily vitamin E intake of between 18 and 22 mg was

associated with a 60% lower risk of developing ALS compared with the

lowest daily intake of less than 18 mg.

 

The results were true even after taking account of other influential

factors.

 

No strong associations were found for any of the other nutrients.

 

Writing in the journal, the researchers led by Dr Jan Veldink,

said: " This study showed a higher premorbid [pre-illness] dietary

intake of polyunsaturated fats and vitamin E was associated with a 50

to 60% decreased risk of developing ALS. "

 

He said the findings were in line with previous research which has

shown polyunsaturated fats can reduce the risk of Alzheimer's disease

and Parkinson's disease.

 

Dr Veldink and his team said it was not clear why there were benefits

from eating more polyunsaturated fats and vitamin E, but suggested

they might prevent the cell damage and death seen as the disease

develops - either directly or indirectly.

 

Belinda Cupid, research manager at the UK's MND Association,

said: " This is promising research.

 

" The identification of any factors that may help reduce the risk of

developing MND represents an important step forward.

 

" The results of this study are of particular significance to families

affected by the rare inherited form of MND, as they face an increased

risk of developing the disease.

 

" Further research is now under way to confirm the findings of the

study. "