A study published in the American Journal of Epidemiology analyzed the data from over one million people from five longitudinal studies and they found dietary Vitamin E reduced amyotrophic lateral sclerosis (ALS).
ALS, also known as Lou Gehrig’s Disease, causes the degeneration of neurons that control muscle contractions. The researchers found that the longer someone used Vitamin E the lower the rate of ALS.
This research confirms a study reported in the Netherlands which reported that the odds of developing ALS was 50% lower among people in the highest group of Vitamin E intake from food.
1 comment:
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Dextrose
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