Amyotrophic lateral sclerosis (ALS), or Lou Gehrig’s disease, is a rapidly progressive motor neuron disease affecting as many as 20,000-30,000 people in the United States. ALS attacks the nerve cells (motor neurons) that control voluntary movement and strength. Motor neurons are located in the spinal cord and brain. In ALS, motor neurons gradually die which interferes with muscle control and movement, ultimately leading to death. The cause of ALS is still unknown although research has identified a genetic risk factor in familial (inherited) cases of ALS which account for 5-10% of all ALS cases diagnosed.
New research published in the Annals of Neurology suggests that the consumption
of foods containing colorful carotenoids, particularly beta-carotene
and lutein, may prevent or delay the onset of ALS. Previous
research has suggested that oxidative stress is involved in the
development of ALS and that persons who take vitamin E supplements (a
powerful antioxidant) have a reduced risk of ALS.
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Eating Bright-Colored Fruits and Vegetables May Prevent or Delay ALS, New Research Suggests