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Multiple sclerosis: the lipid relationship.
1Department of Neurology, Oregon Health Sciences University, Portland 97201.
The American Journal of Clinical Nutrition
|December 1, 1988
Summary
Multiple sclerosis patients on low-fat diets showed less disability and fewer deaths. Higher fat intake correlated with severe disability and increased mortality, suggesting fats may be involved in multiple sclerosis.
Area of Science:
- Neurology
- Nutritional Science
Background:
- Multiple sclerosis (MS) is a chronic neurological disease.
- Dietary factors are increasingly investigated for their role in MS.
- Long-term studies on specific dietary interventions in MS are limited.
Purpose of the Study:
- To investigate the long-term effects of low-fat diets on multiple sclerosis patients.
- To determine the relationship between fat and oil intake and disease progression, disability, and mortality in MS.
Main Methods:
- A cohort of 150 multiple sclerosis patients was observed between 1949 and 1984.
- Dietary intake, particularly of fats and oils, was recorded.
- Patient disability levels and mortality data were systematically collected.
Main Results:
- Patients consuming less than 20.1 g of fat daily (average 17 g) experienced slight deterioration, with a 31% mortality rate.
- Patients consuming over 20 g of fat daily (average 25 g or 41 g) exhibited severe disability and significantly higher mortality rates (79% and 81%).
- Early treatment and intervention before severe disability onset improved patient prognosis, with females generally faring better than males.
Conclusions:
- High fat consumption appears to be associated with severe disability and increased mortality in multiple sclerosis patients.
- Dietary fat intake may play a role in the pathogenesis of multiple sclerosis.
- Timely intervention and dietary modification, particularly fat reduction, could be beneficial for managing MS.