Risk Of ALS Can Be Reduced Significantly By Making Your Diet More Colorful

The risk of incurring the devastating degenerative disease known as amyotrophic lateral sclerosis (ALS) can be reduced significantly by adding brightly colored fruits and vegetables to the diet, a U.S. study has found. Researchers examined data collected from five studies involving more than a million people. Individuals who consumed more carotenoids – compounds like beta-carotene that give fruits and vegetables their orange, red and yellow colors – and luteins (found in dark green vegetables) had a lower risk ALS. They were also more likely to exercise, have an advanced degree, have higher vitamin C consumption, and take vitamin C and E supplements. However, long-term vitamin C supplementation was not associated with lower ALS risk.