Amyotrophic Lateral Sclerosis (ALS) is strongly linked to malnutrition due to the progressive decline in motor function, which affects swallowing and feeding. Research highlights the critical need for early nutritional assessment and intervention to prevent malnutrition and improve patient outcomes. Studies show that ALS patients are at a high risk of rapid depletion of proteins, calories, and essential vitamins. Diet modification may need to be adjusted frequently based on the patient’s disease progression. Clinical research suggests that a nutritionist’s expertise is essential in creating a personalized, balanced diet that accommodates swallowing difficulties and other complications to help maintain energy levels and enhance quality of life.
