A new study suggests that foods rich in omega-3 polyunsaturated fatty acids (PUFA) may help reduce the risk of amyotrophic lateral sclerosis (ALS). The study, published in JAMA Neurology on July 14, 2014, analyzed data from five major dietary data cohort studies involving more than one million people (1002082). The results showed a reduced risk of ALS in those with a high intake of omega-3 polyunsaturated fatty acids. Author Kathryn C, MSc, Harvard School of Public Health, explains that the researchers decided to study polyunsaturated fatty acid intake because basic science research suggests that they are a component of cell membranes and reduce oxidative stress and inflammation, both of which are thought to be involved in ALS. To prevent ALS, early intervention is needed. Previous studies have suggested a strong genetic component to the development of ALS, but this study suggests that environmental factors are also involved.