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Dietary lipids and multiple sclerosis.

D Bates1

  • 1Department of Neurology, University of Newcastle upon Tyne, UK.

Upsala Journal of Medical Sciences. Supplement
|January 1, 1990
PubMed
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Dietary omega-3 and omega-6 polyunsaturated fatty acids may reduce Multiple Sclerosis relapse severity and frequency. Supplementation shows a mild overall benefit over two years in patients with Acute Remitting Multiple Sclerosis.

Area of Science:

  • Nutrition and Neurology
  • Immunology

Background:

  • Dietary lipids are investigated for their role in Multiple Sclerosis (MS).
  • Epidemiological and biochemical data suggest a link between dietary fats and MS.
  • Polyunsaturated fatty acids (PUFAs) are key components of cell membranes and play roles in inflammation.

Purpose of the Study:

  • To review evidence on dietary lipids in Multiple Sclerosis.
  • To discuss controlled trials of omega-3 and omega-6 PUFAs in MS patients.
  • To present findings from recent studies on PUFA supplementation for MS.

Main Methods:

  • Review of epidemiological and biochemical evidence.
  • Discussion of published controlled trials involving omega-6 PUFAs (n=172) in Acute Remitting MS.
  • Presentation of a recent double-blind controlled study on omega-3 PUFAs (n=312).

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Main Results:

  • A trend suggests that omega-6 and omega-3 PUFA supplementation may reduce MS relapse severity.
  • A trend suggests that omega-6 and omega-3 PUFA supplementation may reduce MS relapse frequency.
  • A mild overall benefit was observed over a two-year period with PUFA supplementation.

Conclusions:

  • Dietary supplementation with omega-3 and omega-6 polyunsaturated fatty acids shows a potential trend towards reducing MS relapses.
  • PUFA supplementation may offer a mild overall benefit for patients with Multiple Sclerosis.
  • Further research is warranted to confirm the efficacy of PUFAs in MS management.