Issue link: http://cp.revolio.com/i/1219209
www.AbbysHealthFood.com - Issue 41 | Page 9 New research suggests that increased consump on of foods containing colorful carotenoids, par cularly beta-carotene and lutein, may prevent or delay the onset of amyotrophic lateral sclerosis (ALS). The study, published by Wiley in Annals of Neurology, a journal of the American Neurological Associa on and Child Neurology Society, found that diets high in lycopene, beta-cryptoxanthin, and vitamin C did not reduce ALS risk. Carotenoids give fruits and vegetables their bright orange, red, or yellow colors, and are a source of dietary vitamin A. Prior studies report that oxida ve stress plays a role in the development of ALS. Further studies have shown that individuals with high intake of an oxidants, such as vitamin E, have a reduced ALS risk. Because vitamin C or carotenoids are also an oxidants, researchers examined their rela on to ALS risk. According to the Na onal Ins tutes of Neurological Disorders and Stroke (NINDS) roughly 20,000 to 30,000 Americans have ALS—also known as Lou Gehrig's disease—and another 5,000 pa ents are diagnosed annually with the disease. ALS is a progressive neurological disease that a acks nerve cells (neurons) in the brain and spinal cord, which control voluntary muscles. As the upper and lower motor neurons degenerate, the muscles they control gradually weaken and waste away, leading to paralysis. Bright-Colored Fruits & vegetables May Prevent or Delay ALS eA T i nG "ALS is a devasta ng degenera ve disease that generally develops between the ages of 40 and 70, and affects more men than women," said senior author Dr. Alberto Ascherio, Professor of Epidemiology and Nutri on at Harvard School of Public Health in Boston, Mass. "Understanding the impact of food consump on on ALS development is important. Our study is one of the largest to date to examine the role of dietary an oxidants in preven ng ALS." Using data from five prospec ve groups: the Na onal Ins tutes of Health (NIH)–AARP Diet and Health Study, the Cancer Preven on Study II-Nutri on Cohort, the Mul ethnic Cohort, the Health Professionals Follow-up Study, and the Nurses' Health Study, researchers inves gated more than one million par cipants for the present study. A total of 1093 ALS cases were iden fied a er excluding subjects with unlikely food consump on. The team found that a greater total carotenoid intake was linked to reduced risk of ALS. Individuals who consumed more carotenoids in their diets were more likely to exercise, have an advanced degree, have higher vitamin C consump on, and take vitamin C and E supplements. Furthermore, subjects with diets high in beta-carotene and lutein—found in dark green vegetables—had a lower ALS risk. Researchers did not find that lycopene, beta-cryptoxanthin, and vitamin C reduced the risk of ALS. Long-term vitamin C supplement intake was also not associated with lower ALS risk. Dr. Ascherio concludes, "Our findings suggest that consuming carotenoid-rich foods may help prevent or delay the onset of ALS. Further food-based analyses are needed to examine the impact of dietary nutrients on ALS." By Wiley in Annals of Neurology