科研之友
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摘要
IMPORTANCE Amyotrophic lateral sclerosis (ALS) is a severe progressive disease that cannot be prevented or cured. Diet-derived long-chain polyunsaturated fatty acids (PUFAs) are incorporated in brain lipids and modulate oxidative and inflammatory processes and could thus affect ALS risk and progression. OBJECTIVE To examine the association between omega-6 and omega-3 PUFA consumption and ALS risk. DESIGN, SETTING, AND PARTICIPANTS Longitudinal analyses based on 1 002 082 participants (479 114 women and 522 968 men) in 5 prospective cohorts: the National Institutes of Health-AARP Diet and Health Study, the Cancer Prevention Study II Nutrition Cohort, the Health Professionals Follow-up Study, the Multiethnic Cohort Study, and the Nurses' Health Study. Diet was assessed via food frequency questionnaire developed or modified for each cohort. Participants were categorized into cohort-specific quintiles of intake of energy-adjusted dietary variables. MAIN OUTCOMES AND MEASURES Cohort-specific multivariable-adjusted risk ratios (RRs) of ALS incidence or death estimated by Cox proportional hazards regression and pooled using random-effects methods. RESULTS A total of 995 ALS cases were documented during the follow-up. A greater omega-3 PUFA intake was associated with a reduced risk for ALS. The pooled, multivariable-adjusted RR for the highest to the lowest quintile was 0.66 (95% CI, 0.53-0.81; P < .001 for trend). Consumption of both a-linolenic acid (RR, 0.73; 95% CI, 0.59-0.89; P = .003 for trend) and marine omega-3 PUFAs (RR, 0.84; 95% CI, 0.65-1.08; P = .03 for trend) contributed to this inverse association. Intakes of omega-6 PUFA were not associated with ALS risk. CONCLUSIONS AND RELEVANCE Consumption of foods high in omega-3 PUFAs may help prevent or delay the onset of ALS.
- 出版日期2014-9
