Could certain fatty acids reduce the risk of Lou Gehrig’s disease?
Study finds that eating foods high in omega-3 polyunsaturated fatty acids could be associated with a decreased risk in the fatal neurodegenerative disorder.
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Could certain fatty acids reduce the risk of Lou Gehrig’s disease?
July 15, 2014 · by · in Nutritional News · Tags: decreased-risk, diet, eating-foods, fatal, fatty-acids, muscular dystrophy / als, the-fatal
