Summary
This study was based on a food-frequency questionnaire and assessed whether dietary intake of fatty acids, cholesterol, glutamate or antioxidants was associated with the risk of developing amyotrophic lateral sclerosis (ALS).
The researchers concluded that a high intake of polyunsaturated fatty acids and vitamin E is associated with a 50-60% decreased risk of developing ALS, and that these nutrients appear to act synergistically.
Further details can be found in the study.
References
Veldink et al.