A Deep Look at Diet and ALS
A Revealing Study of Universities in Valencia
A group of researchers from the Catholic University of Valencia (UCV) and the University of Valencia (UV) has revealed surprising data on the influence of nutrition in patients with amyotrophic lateral sclerosis (ALS). According to their conclusions, dietary modification may be key to improving symptoms and slowing the progression of the disease.
Nutritional Recommendations for Patients with ALS
Professor Sandra Carrera from the UCV highlights the importance of reducing the intake of saturated fats, phosphorus and sodium, and increasing the consumption of healthy fats, complex carbohydrates, high-quality proteins and fiber. These changes could have a positive impact on patients’ health, according to the study.
Nutrition Education as a Key Tool
The study also highlights the need for adequate nutritional education for patients and their families. Carrera emphasizes that this work must be carried out by specialized professionals, such as dietitians and nutritionists, to ensure a correct understanding of the principles of healthy eating.
Clinical and Geographic Aspects of ALS in Spain
Furthermore, the research reveals that spinal ALS is the most common clinical phenotype in Spain, followed by the bulbar phenotype and the familial phenotype. Likewise, a uniform geographical distribution of the disease is observed in the country, according to the study published in the scientific journal Nutrients.
