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(Poly)phenols and Multiple Sclerosis: Results from an Observational Cross-Sectional Study
Monica Guglielmetti1,2, Cinzia Ferraris1,2, Anna Tagliabue1,2
1Human Nutrition Center, Department of Public Health, Experimental and Forensics Medicine, University of Pavia, 27100 Pavia, Italy.
Antioxidants (Basel, Switzerland)
|February 26, 2025
Summary
Higher intake of vegetables and hydroxycinnamic acids may reduce multiple sclerosis (MS) severity. Further research is needed to clarify the role of coffee in MS progression.
Area of Science:
- Nutrition Science
- Neuroscience
- Epidemiology
Background:
- Polyphenols are compounds with potential health benefits, but their impact on neuroprotection and cognition, particularly in multiple sclerosis (MS), is not well understood.
- Dietary habits and specific nutrient intakes are increasingly recognized as potential modulators of chronic disease progression.
Purpose of the Study:
- To investigate the association between dietary polyphenol intake, major food sources, and the severity of multiple sclerosis (MS).
- To explore the relationship between specific polyphenol subclasses and clinical markers of MS severity.
Main Methods:
- A cohort of 106 MS patients completed a food frequency questionnaire (FFQ) to assess dietary intake.
- Polyphenol content was estimated using the Phenol-Explorer database.
- Clinical data, including Expanded Disability Status Score (EDSS) and Multiple Sclerosis Severity Score (MSSS), were collected.
Main Results:
- High vegetable intake was linked to a 4.6-fold increased probability of mild MS.
- Hydroxycinnamic acid consumption showed a significant association with higher MS severity scores (MSSS).
- While coffee intake differed between mild and severe MS groups, no significant association with MSSS was confirmed.
Conclusions:
- Dietary intake of vegetables and hydroxycinnamic acids may influence multiple sclerosis severity.
- The role of coffee in MS progression requires further investigation.
