Diet and Nutrition

Nutrition

Generally agreed nutritional guidelines for everyone advise us that to maintain our body and nervous system in good health we need to eat more fruit and vegetables and fibre, and less saturated fat. Advice to those with multiple sclerosis is basically to follow good nutrition, while adding extra sources of essential fatty acids (EFAs). Oily fish are rich sources of two EFA's in the Omega 3 group, and pure vegetable oils, such as Sunflower and Safflower oils, rich sources of linoleic acid, which is part of the Omega 6 group.
A good balanced diet will achieve two objectives:

  • Supply the body with the nutrients it needs to keep healthy, while avoiding potentially damaging ingredients.
  • Prevent excessive weight gain - a hazard for those who are less mobile than they used to be (and even the "healthy" population is reported to be getting heavier all the time)

There is much scientific evidence indicating that an appropriate nutritional balance and diet have a positive role in MS. Studies looking at the area of the world where MS occurs have shown that its incidence is closely correlated to the consumption of saturated fats. These are present in full fat dairy products, meat and confectionery.

The brain and nervous system are composed of approximately 60% fat, a large proportion of which is derived from the essential fatty acids. Investigations have shown that the levels of essential fatty acids in the blood have tended to be low in some people with long-standing MS.

One of the essential fatty acids is linoleic acid which is found in polyunsaturated oils such as sunflower and safflower. It was demonstrated that patients given unsaturated fats had a reduced number and severity of relapses and Professor R. L. Swank in the USA has been advising MS people to adhere to the low-fat diet for 30 years. His findings of reduced relapses and slowing of the disease progression compare favourably with the natural history of patients on a normal diet.
In the diet recommended by the Therapy Centres, the consumption of essential fatty acids is increased and that of saturated fats decreased. This nutritional programme also includes increased consumption of vitamins, minerals, trace elements and fibre which are important for general health.

A three-year research study on this diet indicated reduced frequency and duration of relapses plus no significant deterioration in patient's condition.

A more recent trial (April 2002) at the state University of New York at Buffalo "suggests that a very low fat diet (15%) with supplemental Omega3 Polyunsaturated Fatty Acid was very well tolerated and may have a beneficial effect on disease parameters in patients with RR-MS"

Further reading on nutrition:

Healthy Eating

Various diets have been recommended over the years, but the MS healthy eating plan has proved most beneficial for the majority of people

Health eating for MS is based on research.
The incidence of MS varies from country to country. It seems to be lower where polyunsaturated fats are eaten in preference to saturated. Scientific research has shown that those who followed the healthy eating plan carefully had fewer, less severe relapses. General health either improved or stayed the same.
People with MS tend to have an altered pattern of fats in the blood. This can be corrected, as long as the healthy eating plan is followed.

Healthy Foods are Readily Available
With the increased awareness of the importance of healthy eating, many low fat and high fibre foods, including some convenience meals, are available from food stores. There has never been a better time to follow a Healthy Eating Plan.

This way of eating is low in fat and should include foods high in fibre, vitamins and minerals. Following the healthy eating plan will benefit the whole family, although children under 5 years will need more fat and less fibre. Similar dietary recommendations are made for reducing the incidence of heart disease, certain cancers and for the treatment of diabetes.

EFA's

"Omega 3" and "Omega 6" Oily fish are rich sources of two EFA's in the Omega 3 group, and pure vegetable oils, such as Sunflower and Safflower oils, rich sources of linoleic acid, which is part of the Omega 6 group. The body uses linoleic acid to make an important EFA called arachidonic acid. Liver is an excellent source of arachidonic acid and should be eaten weekly (1/4lb, 100g).

For more about the healthy MS diet see Food for thought