Amyotrophic lateral sclerosis and food intake

Objective: To verify if specific foods and nutrients could be risk factors or protective factors for amyotrophic lateral sclerosis (ALS). Methods: Patients with newly diagnosed ALS from three Italian administrative regions were included. For each patient, a healthy control, matched for age (5 years), sex and administrative region of residence, was selected by a general practitioner. Cases and controls were interviewed by a trained investigator who filled a validated and reproducible foodfrequency questionnaire. Daily intake of macronutrients, micronutrients, fatty acids, and total energy were estimated using an Italian food composition database. Results: Two hundred and twelve cases and 212 controls were included. A risk reduction was found for coffee and tea (odds ratios (OR)¼0.29, 95% CI 0.14–0.60), whole bread (OR¼0.55, 95% CI 0.31–0.99), raw vegetables (OR¼0.25, 95% CI 0.13–0.52) and citrus fruits (OR¼0.49, 95% CI 0.25–0.97). A risk increase was observed for red meat (OR¼2.96, 95% CI 1.46–5.99) and pork and processed meat (OR¼3.87, 95% CI 1.86–8.07). An increased risk was found for total protein (OR¼2.96, 95% CI 1.08–8.10), animal protein (OR¼2.91, 95% CI 1.33–6.38), sodium (OR¼3.96, 95% CI 1.45–10.84), zinc (OR¼2.78, 95% CI 1.01–7.83) and glutamic acid (OR¼3.63, 95% CI 1.08–12.2). Conclusions: Some foods/nutrients may be risk factors and others protective factors for ALS.