Dietary Intake of Calcium, Magnesium and Antioxidants in Relation to Risk of Amyotrophic Lateral SclerosisLongnecker M.P. · Kamel F. · Umbach D.M. · Munsat T.L. · Shefner J.M. · Lansdell L.W. · Sandler D.P.
aEpidemiology Branch and bBiostatistics Branch, National Institute of Environmental Health Sciences, cCODA Research Inc., Research Triangle Park, N.C., dDepartment of Neurology, New England Medical Center, Boston, Mass., and eDepartment of Neurology, SUNY Health Science Center, Syracuse, N.Y., USA
Dietary factors have long been suspected of being risk factors for amyotrophic lateral sclerosis (ALS), but few human studies have been reported. To address several of the dietary hypotheses, a case-control study of risk factors for ALS conducted in New England in 1993–1996 included an abbreviated food frequency questionnaire. We examined the dietary intake of calcium, magnesium and antioxidants among 107 ALS cases and 262 community controls. Overall, these dietary factors were not related to risk of ALS, though modestly protective associations were suggested for magnesium and lycopene.
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