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Multiple sclerosis: fat-oil relationship.

R L Swank1

  • 1Swank Multiple Sclerosis Clinic, Department of Neurology, Oregon Health Sciences University, Portland 97201.

Nutrition (Burbank, Los Angeles County, Calif.)
|September 1, 1991
PubMed
Summary
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A low-fat diet may significantly improve outcomes for multiple sclerosis patients. Lowering daily fat intake to under 20g correlated with less disability and lower mortality rates in a long-term study.

Area of Science:

  • Neurology
  • Dietary Science
  • Epidemiology

Background:

  • Multiple sclerosis (MS) is a chronic neurological disease.
  • Dietary factors are increasingly investigated for their role in MS progression.
  • Long-term studies on the impact of specific dietary interventions in MS are crucial.

Purpose of the Study:

  • To investigate the long-term effects of low-fat diets on multiple sclerosis (MS) patients.
  • To determine the relationship between fat and oil intake and MS patient outcomes (disability and mortality).
  • To assess adherence to dietary recommendations as a factor in MS progression.

Main Methods:

  • A longitudinal study of 150 multiple sclerosis patients from 1949 to 1984.
  • Monitoring of daily fat, oil, and protein intake.

Related Experiment Videos

  • Assessment of patient disability levels and mortality rates.
  • Comparison of outcomes based on adherence to low-fat diet recommendations.

    • Main Results:

    • Patients consuming <20.1 g fat/day (average 17 g) had 31% mortality and slight deterioration.
    • Patients consuming >20 g fat/day (average 25-41 g) experienced severe disability and 79-81% mortality.
    • Strict adherence to low-fat diets correlated with significantly better survival rates (95% survival) compared to non-adherence (20% survival).
    • Early treatment and female gender were associated with better outcomes.

    Conclusions:

    • Low-fat diets, particularly those limiting saturated animal fats, appear beneficial for managing multiple sclerosis.
    • High fat intake is strongly associated with increased disability and mortality in MS patients.
    • Dietary fat sensitivity suggests a direct role for saturated fats in the pathogenesis of multiple sclerosis.