Amyotrophic Lateral Sclerosis: A Diet Review

Abstract

Amyotrophic lateral sclerosis (ALS) is a fatal disease related to upper and lower motor neurons degeneration. Although the environmental and genetic causes of this disease are still unclear, some factors involved in ALS onset such as oxidative stress may be influenced by diet. A higher risk of ALS has been correlated with a high fat and glutamate intake and β-methylamino-L-alanine. On the contrary, a diet based on antioxidant and anti-inflammatory compounds, such as curcumin, creatine, coenzyme Q10, vitamin E, vitamin A, vitamin C, and phytochemicals could reduce the risk of ALS. However, data are controversial as there is a discrepancy among different studies due to a limited number of samples and the many variables that are involved. In addition, an improper diet could lead to an altered microbiota and consequently to an altered metabolism that could predispose to the ALS onset. In this review we summarized some research that involve aspects related to ALS such as the epidemiology, the diet, the eating behaviour, the microbiota, and the metabolic diseases. Further research is needed to better comprehend the role of diet and the metabolic diseases in the mechanisms leading to ALS onset and progression.

Blood–Brain Barrier Disruption and Its Involvement in Neurodevelopmental and Neurodegenerative Disorders

“…In this context, vitamin E deficiency has been linked with the pathogenesis of motor neuron diseases where oxidative stress plays a key role, including free radical damage to motor neurons in ALS [ 167 ]. In vivo studies assessing the effect of vitamin E treatment on disease progression in ALS mouse models are controversial, while some studies found a beneficial effect as vitamin E could reduce oxidative stress markers after 3 months of vitamin E supplementation with riluzole, even though no improvement of patient survival was reported [ 168 ]. Other studies have shown little or no effect and advised further investigation [ 169 ].…”