A report published online in the Journal of Neurology, Neurosurgery and Psychiatry revealed an association between a higher intake of polyunsaturated fats and vitamin E with a reduced risk of developing the motor neurone disease amyotrophic lateral sclerosis (ALS). Polyunsaturated fats include omega-3 and omega-6 fatty acids.

For the current study, researchers in the Netherlands compared 132 patients with potential or definite ALS with 220 healthy controls. Responses to food frequency questionnaires concerning nutritional intake before the onset of the disease were used to determine the intake level of a number of nutritional components including energy, fats, cholesterol, vitamin C, vitamin E and calcium.

Although the amount of energy consumed daily was the same for both groups, ALS patients had a significantly lower intake of polyunsaturated fatty acids and vitamin E. For subjects whose polyunsaturated fatty acid intake was over 32 grams per day, there was a 60 percent lower risk of developing ALS than that experienced by individuals whose intake was less than 18 grams. Having an intake of vitamin E of 18 to 22 milligrams compared to less than 18 milligrams per day was associated with a similar reduction in risk. Interaction analysis showed that polyunsaturated fatty acids appear to work synergistically with vitamin E to help prevent ALS.

The findings are consistent with those of a previous study that revealed a 40 to 50 percent reduced risk of developing ALS among regular users of vitamin E supplements. Additionally, omega-3 polyunsaturated fatty acids have been shown to help protect against inflammation, a pathological process which has been observed in the disease. Vitamin E may help reduce ALS risk directly via preventing lipid peroxidation and may also act indirectly by making higher levels of polyunsaturated fatty acids available by inhibiting their peroxidation.