Diet and MS: Nutrition’s Role in Multiple Sclerosis Onset

Why does MS occur?

MS is a chronic inflammatory autoimmune disease that often affects people in their 20s to 40s. Central nervous system (CNS) lesions, which can result in physical or cognitive deficits like paralysis, loss of coordination, sensory abnormalities, and visual impairments, are what define multiple sclerosis (MS).

Based on various phenotypes, multiple sub-types of MS have been identified. Clinically solitary syndrome, relapsing-remitting, primary progressive, and secondary progressive MS are some of these subtypes.

Out of every 100,000 people, eight to eleven new cases of MS are reported in England each year. Women are twice as likely to receive an MS diagnosis as men are.

Multiple Sclerosis (MS) is a complex illness that can arise from a combination of hereditary and environmental causes, including smoking, obesity, Epstein-Barr virus (EBV) infection, and exposure to ultraviolet B (UVB) radiation.

Through the gut-brain axis, diet plays a critical role in regulating gut homeostasis, which may have an impact on CNS health. Numerous studies have demonstrated that consuming food additives often may result in gut dysbiosis or a “leaky gut,” which raises the risk of Alzheimer’s disease (AD).

It has also been shown that a pro-inflammatory gut environment raises the risk of MS. Accordingly, a recent United Kingdom Biobank cohort study found that the prevalence of MS is inversely correlated with a healthy lifestyle that includes regular physical exercise, a healthy body mass index (BMI), and a balanced diet.

In line with these results, a different study found that eating more vegetables, fish, shellfish, nuts, dairy products, and whole grains improved MS symptoms. A balanced diet has been shown to improve MS symptoms in several studies; however, it is yet unknown how certain foods affect MS risk.

Concerning the study

The current study investigated the relationship between diet and MS onset using data from the U.K. Biobank cohort. One of the biggest healthcare databases that is open to the public is the U.K. Biobank, which is used to determine the lifestyle, environmental, and genetic components of a wide range of medical disorders.

A food frequency questionnaire (FFQ) that asked pertinent questions about the participants’ diets was filled out by them at baseline in the study. MS diagnoses and outcomes were evaluated using Scottish Morbidity Records, the Patient Episode Database for Wales, and National Health Service (NHS) records from England.

Study results

The current investigation clarified the role of nutrition in MS onset using a multifaceted, prospective approach. The U.K. Biobank provided data on 502,507 people between the ages of 40 and 69, of whom 70,467 were chosen for the study by the eligibility requirements.

The long-term follow-up data spanned an average of twelve years, during which 478 MS cases from the study cohort were found. This indicated a 7.78 MS incident prevalence rate per 100,000 person-years.

One modifiable risk factor that has been linked to an increased risk of MS is smoking, and the risk of MS was found to be higher in current smokers than in former smokers. Notably, prior research has suggested that stopping smoking could at least 13% lower the incidence of MS. 

MS risk factors include smoking, vitamin D deficiency, a history of EBV infection, and human leukocyte antigen (HLA) DR15*1501. In addition to smoking, obesity in children and adolescents as well as genetic predispositions to obesity have been linked to an increased risk of multiple sclerosis. Obesity, low-grade chronic inflammation, elevated leptin levels, and reduced vitamin D bioavailability can all work together to cause MS to develop.

Eating oily fish once a week, in particular, was linked to a marginally stronger protective impact against the incidence of multiple sclerosis (MS) than more frequent consumption of fish. Consuming fatty fish in adolescence or later in life is negatively correlated with the risk of MS; these benefits are especially relevant for people who live in places where there is less sun radiation, which results in inadequate synthesis of vitamin D.

According to a prior study, vitamin D’s immunomodulatory effects are mediated by fatty fish, which are rich sources of omega-3 polyunsaturated fatty acids (PUFAs). It has been discovered that PUFAs protect against inflammatory illnesses and AD. Additionally, it has been demonstrated that giving MS patients a daily dosage of four grams of fish oil lowers their risk of relapse and inflammation.

The Mediterranean diet favorably protects non-communicable diseases, in line with earlier research. Additionally, a negative correlation was found between the weekly alcohol intake and the probability of MS.

In conclusion

The current study assessed the impact of nutrition on the onset of MS using the U.K. Biobank database. The FFQ data showed that drinking alcohol and eating modest amounts of fatty fish decreased the chance of developing MS. Future studies are required to determine the kinds of alcohol that affect multiple sclerosis.

For more information: The Role of Diet in Multiple Sclerosis Onset: A Prospective Study Using UK Biobank, Nutrients, https://doi.org/10.3390/nu16111746