Nutrition and diet in the clinical management of multiple sclerosis

Payne, Anne

doi:10.1046/j.1365-277x.2001.00308.x

Cited by 71 publications

(51 citation statements)

References 30 publications

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“…All scales are standardised such that the standard deviation is 10. All mean scores in each of the groups of diseases were significantly lower than the total population mean compared by t-tests intake and use should be given attention [22], as an excessively low BMI has been shown to be related to lower quality of life scores in this age group, especially for the mental components [11]. In contrast to the MS patients, the other three groups of patients had higher BMI scores than the total population.…”

Section: Discussionmentioning

confidence: 85%

Multiple sclerosis and lifestyle factors: the Hordaland Health Study

2005

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This study compared multiple sclerosis (MS) patients (n=87) with the general population and with people reporting angina pectoris (n=109), asthma (n=1353) and diabetes (n=219) regarding health-related quality of life (SF-12), working status and lifestyle factors including smoking, alcohol consumption, body mass index (BMI) and leisure physical activity. The study was cross-sectional and included the birth cohorts from 1950 to 1957 living in Hordaland County, Norway in 1997. A total of 22 312 people participated, yielding a response rate of 65%. The MS patients had a high rate of smoking and a low mean BMI, despite lower leisure physical activity compared with the rest of the study population. This suggests that it may be advisable to increase the focus on smoking, physical activity and the balance between energy intake and use.

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Section: Discussionmentioning

confidence: 85%

Multiple sclerosis and lifestyle factors: the Hordaland Health Study

2005

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“…In addition to a genetic predisposition (Ebers and Sadovnick 1994), epidemiological studies suggest a strong association between increased MS prevalence and particular diets (Antonovsky et al 1965;Cendrowski et al 1969;Berr et al 1989;Tola et al 1994). Studies conducted on dietary factors associated with MS have included fat consumption, particularly saturated animal fat (Payne 2001); breastfeeding duration (Isaacs et al 2010); and the intake of sweets (Antonovsky et al 1965), alcohol (Berr et al 1989;Sepcic et al 1993), smoked meat products (Sepcic et al 1993), coffee, and tea (Tola et al 1994). However, Agranoff and Goldberg (1974) implicate foods rich in both omega-6 and omega-3 polyunsaturated fatty acids (PUFAs) in negative correlations with MS-omega-3 PUFAs are derived from fish oils, whereas omega-6 PUFAs are obtained from plants such as sunflower, corn, wheat germ, and soybean oils.…”

Section: Demyelination/remyelination and Nutrientsmentioning

confidence: 99%

Nutritional factors and aging in demyelinating diseases

Adamo

2013

Genes Nutr

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Demyelination is a pathological process characterized by the loss of myelin around axons. In the central nervous system, oligodendroglial damage and demyelination are common pathological features characterizing white matter and neurodegenerative disorders. Remyelination is a regenerative process by which myelin sheaths are restored to demyelinated axons, resolving functional deficits. This process is often deficient in demyelinating diseases such as multiple sclerosis (MS), and the reasons for the failure of repair mechanisms remain unclear. The characterization of these mechanisms and the factors involved in the proliferation, recruitment, and differentiation of oligodendroglial progenitor cells is key in designing strategies to improve remyelination in demyelinating disorders. First, a very dynamic combination of different molecules such as growth factors, cytokines, chemokines, and different signaling pathways is tightly regulated during the remyelination process. Second, factors unrelated to this pathology, i.e., age and genetic background, may impact disease progression either positively or negatively, and in particular, age-related remyelination failure has been proven to involve oligodendroglial cells aging and their intrinsic capacities among other factors. Third, nutrients may either help or hinder disease progression. Experimental evidence supports the anti-inflammatory role of omega-6 and omega-3 polyunsaturated fatty acids through the competitive inhibition of arachidonic acid, whose metabolites participate in inflammation, and the reduction in T cell proliferation. In turn, vitamin D intake and synthesis have been associated with lower MS incidence levels, while vitamin D-gene interactions might be involved in the pathogenesis of MS. Finally, dietary polyphenols have been reported to mitigate demyelination by modulating the immune response.

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“…For instance, influence of fat consumption has been studied since almost 50 years ago (4). As a rational basis for the use of omega-3 and omega-6 fatty acids several pathophysiological mechanisms were proposed, which included immunomodulatory effect, effects on microcirculation and erythrocyte aggregation, antioxidant action, and also because of their structural significance to the CNS as components of the myelin membrane (3,5,6).…”

Section: Diet As a Cause Of Msmentioning

confidence: 99%