Original Paper

Fruit and Vegetable Intake and Risk of Amyotrophic Lateral Sclerosis in Japan
K. Okamoto^a, T. Kihira^b, G. Kobashi^c, M. Washio^d, S. Sasaki^e, T. Yokoyama^f, Y. Miyake^g, N. Sakamoto^h, Y. Inabaⁱ, M. Nagai<sup>j

a</sup>Department of Public Health, Aichi Prefectural College of Nursing and Health, Nagoya,
^bKansai Medical University, Osaka,
^cNational Institute of Radiological Sciences, Chiba,
^dDepartment of Public Health, St Marry’s College, Fukuoka,
^eProject of Scientific Evaluation of Dietary Reference Intakes, National Institute of Health and Nutrition, Wako;
^fDepartment of Social and Preventive Epidemiology, Tokyo University, Tokyo;
^gDepartment of Public Health, Fukuoka University School of Medicine, Fukuoka,
^hDepartment of Hygiene, Hyogo College of Medicine, Nishinomiya,
ⁱDepartment of Epidemiology, Juntendo University School of Medicine, Tokyo,
^jDepartment of Public Health, Saitama Medical School, Saitama, Japan

Address of Corresponding Author

Neuroepidemiology 2009;32:251-256 (DOI: 10.1159/000201563)

  Key Words

• Amyotrophic lateral sclerosis
• Antioxidants
• Fruit
• Vegetables

  Abstract

Background: There has been little interest in the role of nutrition in the prevention of amyotrophic lateral sclerosis (ALS). We investigated the relationship between dietary intake of vegetables, fruit, and antioxidants and the risk of ALS in Japan. Methods: Between 2000 and 2004, we recruited 153 ALS patients aged 18–81 years with disease duration of 3 years within the study period in accordance with El Escorial World Federation of Neurology criteria. Three hundred and six gender- and age-matched controls were randomly selected from the general population. Information on dietary factors was collected using a validated self-administered diet history questionnaire. Results: A higher consumption of all fruits and vegetables and fruit alone in the highest quartiles was associated with a statistically significantly reduced risk of ALS. Although not statistically significant, a beneficial association between intake of all vegetables, green and yellow vegetables and other vegetables and ALS was found. No statistically significant dose-response relationship was observed between intake of β-carotene, vitamin C and vitamin E and the risk of ALS. Conclusion: Our findings suggest that higher intake of food rich in antioxidants such as fruit and vegetables confer protection against the development of ALS.

Copyright © 2009 S. Karger AG, Basel

  Author Contacts

Kazushi Okamoto, MD
Aichi Prefectural College of Nursing and Health
Togoku, Kamishidami, Moriyama-ku
Nagoya 463-8502 (Japan)
Tel. +81 52 736 1401, Fax +81 52 736 141, E-Mail okamoto@aichi-nurs.ac.jp

  Article Information

Received: July 31, 2008
Accepted: November 1, 2008
Published online: February 11, 2009
Number of Print Pages : 6
Number of Figures : 0, Number of Tables : 3, Number of References : 29