myotrophic lateral sclerosis (ALS) is a progressive neurodegenerative disorder with few effective treatments and a disease pathogenesis that is poorly understood. [1][2][3] Diet-derived polyunsaturated fatty acids (PUFAs) in brain neural plasma membranes can modulate oxidative stress, excitotoxicity, and inflammation, 4-6 mechanisms that have been implicated in the etiology of ALS and other neurodegenerative conditions. [1][2][3] In particular, ω-3 PUFAs have been found to have neuroprotective effects in animal models of aging 6 and brain ischemia. 7 Unexpectedly, however, pretreatment with high doses of eicosapentaenoic acid, a long-chain ω-3 PUFA, accelerated disease progression in a mouse model of ALS. 8 However, it is unclear to what extent this experimental result applies to human disease.Data on the relation between PUFA intake and ALS risk are sparse. The results of 2 previous case-control studies 9,10 suggested lower ALS risk among individuals with high PUFA intake; however, to our knowledge, there are no prospective studies relating overall PUFA intake or ω-3 PUFA intake to ALS risk. Therefore, we conducted a pooled analysis of nearly 1000 cases of ALS occurring in 5 large prospective cohort studies, including the Health Professionals Follow-up Study (HPFS), the Nurses' Health Study (NHS), the Cancer Prevention Study II Nutrition Cohort (CPS-II Nutrition), the Multiethnic Cohort Study (MEC), and the National Institutes IMPORTANCE Amyotrophic lateral sclerosis (ALS) is a severe progressive disease that cannot be prevented or cured. Diet-derived long-chain polyunsaturated fatty acids (PUFAs) are incorporated in brain lipids and modulate oxidative and inflammatory processes and could thus affect ALS risk and progression.OBJECTIVE To examine the association between ω-6 and ω-3 PUFA consumption and ALS risk.