Jennifer Moore
Research Paper
Multiple sclerosis is a disease of the central nervous system. Lesions form making it
difficult to send messages from the brain to the body. These lesions are formed when the
immune system attacks the protective covering of your nerves called the myelin. The cause of
MS is unknown. I sought to discover how the effects of nutrition pay a role on the progression
and prevention of the disease. I collected research that supports and refutes this statement.
References by Payne supports, increased immobility, depression, fatigue, and muscle
weakness are factors that compromise nutrition for patients with Multiple sclerosis. Dietary
management is however very important for MS patients. Nutrition isn’t directly linked to the
disease or the progression of it but some factors have been seen to affect it. For instance a high
level of saturated fats, patients with a low-fat intake seem to live longer and slow disease
progression. Essential Fatty-acids that are linked to brain development and are critical to central
nervous system functioning include Omega-6 and omega-3. Examples of these are Sunflower oil,
primrose oil, and fish oil. A diet rich with these components is found to be most effective.
Essential Fatty Acids (EFA) have been linked to helping immune responses. They are
immunomodulatory, which means they strengthen immune response. They are also natural antiinflammatories. The degree of disability was not found to affect the overall effect of nutrition.
(Payne, 2001).
Dietary considerations were given with the goal of “maximizing level of EFAs,
antioxidants, folate and vitamin B12 and maintain a healthy gut function” (Munger, Ascherio,
2011). Some of these include using low-fat dairy supplements, baking or streaming meat, eating
chicken or lean cuts of lean only and not using mega doses of vitamins. Assistance from a
nutrition specialist may be most benefits to patients with increased degree of disability. Weight
management is absolutely necessary. Smaller body size and less obesity allow already difficult
mobility to be a little bit easier. Almost all the scholarly articles on nutrition and Multiple
Sclerosis follow this main premise.
The exasperation rate of multiple sclerosis can be much quicker than other diseases of its
kind. Once diagnosed with multiple sclerosis one just makes every effort to slow exasperation
rate and hold on to functioning for as long as they can. There was recently a study conducted
using calcium and magnesium supplements to slow the rate of progression. Using the patient’s
own start and end data after a period of one year half it cut the rate of exasperations by half. This
makes sense because calcium and magnesium are critical components in making a restoring
myelin sheath, which are what is under attack in a person with MS (Munger, Ascherio, 2011).
Understating basic biological components gives you the ability to effect change in yourself and
slow the progression of the disease.
On the topic of MS vitamin D is very well known for having some link to disease
progression. There are many articles that supports the claims that balanced levels of Vitamin D
can help prevent MS all together. “Inheriting genetic risk factors for multiple sclerosis (MS) is
not sufficient to cause this demyelinating disease of the central nervous system; exposure to
environmental risk factors is also required” (Hayes, 2010). This means that there has to be other
factors that lead to causing multiple sclerosis. “Fish oil is an excellent vitamin D source, and
diets rich in fish may lower MS prevalence or severity. Vitamin D deficiency afflicts most MS
patients, as demonstrated by their low bone mass and high fracture rates” (Hayes, 2010). The
article concludes that Vitamin D is a natural inhibitor of MS, therefore having a sufficient
amount in our system would help prevent MS.
Multiple sclerosis is a prevalent autoimmune disease in America. There are no treatments
for autoimmune disease but nutrition and diet have been linked to controlling disease progression
and improve overall wellness. A study sought to find out how effective low-fat diets with
antioxidants on biochemical markers. Out of 9 participants 5 of them received a low-fat diet
with antioxidants and the other 4 just received the low-fat diet. The group was studied for 45
days. The entire food intake was controlled by a dietician. They concluded that it was helpful in
lowering some of the biochemical markers including, inflammation and oxidative stress. This
means that the use of a low-fat diet with antioxidants is a useful treatment. The major point of
the study is to educate the public on how critical food consumption is when trying to treat
disease. A diet consisting of low-fats and antioxidants seems complex and scientific but it can be
broken down to be simple like almonds, broccoli, yogurt or green tea. Information supported by
the research conducted by Mauriz, Laliena, and Valleio (2013).
A study was conducted include 100 males with MS. They were treated with 100 mg of
testosterone; this was associated with diminished atrophy on grey matter. Atrophy is the wasting
away of degeneration of cells. The study was conducted over a 6 month period. There was no
evidence of amount of new lesions being formed. Testosterone had neuropathic protective
properties in males. Once the study was completed there was widespread decrease in grey matter
atrophy (Medpage Today, 2013). The scientist suggests using testosterone treatment as a
complementary treatment to multiple sclerosis. Keeping testosterone levels equalized is very
important.
Some studies also showed how certain times of nutrition were not helpful. There are
many studies that suggest adequate levels of Vitamin D reduce the risk and help prevent
progression of Multiple Sclerosis. However there are many casual interpretations in these
studies. Meaning, you are stating that A caused B and that is always going to be the case. This
however may not always be the case. There were other factors that could have led to the outcome
that are not being focused on. There are currently not longitudinal (long-term) studies on the
effect of vitamin D on the prevention of MS all together. The author also raises the point that
there is no research to support at what age vitamin D would need to be used to start being
effective. The studied that are conducted are usually small. Throughout all the studies that have
been conducted only 7 showed some statistical data that supported the helpfulness of vitamin D.
It is safe to say however the Vitamin D is important to the overall health on patients with MS,
but it is not the end all be all of disease prevention that the media would make it seem.
Information supported by the research conducted by (Potera, 2009).
An article found examined the use of creatine, a supplement used to enhance energy
production in the muscles, on patients with Multiple sclerosis. The use of creatine has become a
growing trend in the field for the use on patients with neurological symptoms of fatigue and
muscle weakness. The supplement is known to “enhance energy metabolism, increase activity
levels and reduce feelings of fatigue (Malin, Cotugna, Cheng-Shun, 2008)..” Researchers
conducted a study to see if these benefits could be transferred to individuals with MS. “Although
the loss of muscle function in MS may result directly from neurological origins, perhaps the
indirect effects of physical inactivity may also facilitate worsening of symptoms” (Malin,
Cotugna, Cheng-Shun, 2008). Meaning, it may be possible for creatine or other muscle
development supplements can be used to stop the progression of muscle deterioration. However
after the study was conducted there was no statistical evidence to back up the hypothesis.
Basically, even though creatine is a muscle enhancing supplement it would not be effective to
use on patients with MS because the origin of disease is neurological.
In the field of nutrition and supplements people always want to find “the next big cure”
for any illness. I included this study to show that it not always possible. Every illness emaciates
differently and even though we think something might help treat or stop progression that might
not always be the case.
Nutrition is a critical factor in the prevention and progression of Multiple sclerosis. It is
an unavoidable fact that if you don’t take the appropriate steps to maintain your body, you will
suffer. This is even truer when you are suffering from an autoimmune disease that is attacking
your body. Making positive steps with your health may help disease prevention. Low-fat,
vitamin D, antioxidants, and Omega-3 fatty acids are all linked to development of the central
nervous system and brain functioning. However the progression of the disease is overall pretty
misunderstood. I included articles with “new age” preventions for MS including creatine. There
are many studies like this in the field, where different types of supplements or types of nutrition
had failed. It’s always advantageous to know what doesn’t work so you can fully understand
what does. My research supported my original hypothesis that nutrition does play a role in the
progression of multiple sclerosis.
Putting this research into action can be completed with a few life modifications in the
lives of those suffering from multiple sclerosis. The best intervention to follow the guidelines
researched would be a nutrition plan. Individuals could focus on the following a diet plan and
eating these types of food. Creating a diet plan from the listed foods below would be extremely
beneficial to the overall health of individuals with MS.
Essential Fatty Acids

Omega-6
o Pistachios

o
Chicken
o
Olive oil
Omega-3
o Flaxseed oil
o Walnuts
o Sesame seeds
o Spinach
o Salmon
o Albacore tuna

Vitamin D
o Dairy products,
o Orange juice,
o Soy milk
o Cereals.
o Beef liver.
o Cheese.

Antioxidants
o Cranberries
o
Blueberries
o
Blackberries
o
Strawberries
o
Beans
o
Artichokes
o Russet potatoes
o Pecans

Low Fat Foods
o Dairy and dairy-like products

Low-fat (1%) or fat-free (skim) yogurt, cottage cheese, or milk

Sorbet, sherbet, gelatin ices, and low-fat or fat-free frozen yogurt

Neufchatel or “light” cream cheese or fat-free cream cheese

Fat-free American cheese or other types of fat-free cheeses
o Fish, meat, and poultry

Egg whites or egg substitutes

Crab, white fish, shrimp, and light tuna (packed in water)

Veal, chicken and turkey breast (without skin), and lean cuts of other
meats (look for “loin” in the name) – braise, roast, or cook them without
adding fats

Extra lean ground beef such as ground round, or ground turkey breast

Veggie burgers
o Grains, cereals, and pastas

Hot (oatmeal or grits) and cold cereals (except granola types)

Rice or noodles (watch out for fat in sauces you may add)

Bagels, pita bread, or English muffins

Low-fat crackers

Soft tortillas – corn or whole wheat

Toast, English muffins, or bagels with jelly or honey (no butter)

Pretzels, soda crackers, or plain breads
o Fruits and vegetables

Fruits and fruit juices, applesauce

Vegetables and vegetable juices (again, watch out for fat in sauces you
may add)
o Snacks and sweets

Danish pudding and fruit pie fillings

Vanilla wafers and ginger snap cookies

Gelatin

Angel food cake

Puddings made with skim milk

Baked chips, tortilla or potato

Low-fat microwave popcorn

Hard and jelly candies
o Other foods

Broth type soups with a vegetable base

Sauces, pudding, or shakes made with skim milk

Salsa

Mustard
References
American Cancer Society. (2014). Low-fat Foods. Retrieved from
http://www.cancer.org/healthy/eathealthygetactive/takecontrolofyourweight/low-fat-foods
Fit Day. (2014). What are Essential Fatty Acids? Retrieved from http://www.fitday.com/fitnessarticles/nutrition/fats/what-are-essential-fatty-acids.html#b
Goldberg, P., Fleming, M.C., Picard, E. (1996). Multiple sclerosis: Decreased relapse rate
through dietary supplementation with calcium, magnesium and vitamin D. V 21 (2). 193–
200, http://dx.doi.org/10.1016/0306-9877(86)90010-1
Hayes, C. (2010). Vitamin D: a natural inhibitor of multiple sclerosis. Proceedings of the
Nutrition Society, 59, 531–535.
Malin, S. K., Cotugna, N., & Cheng-Shun, F. (2008). Effect of Creatine Supplementation on
Muscle Capacity in Individuals with Multiple Sclerosis. Journal Of Dietary
Supplements, 5(1), 20-32. doi:10.1080/19390210802328974
Mauriz, E., Laliena A., Valleio D. (2013). Effects of a low-fat diet with antioxidant
supplementation on biochemical markers of multiple sclerosis long-term care residents.
28(6):2229-35. doi: 10.3305/nutr hosp.v28in06.6983.
Mayo Clinic Staff. (2014). Disease and Conditions: Multiple Sclerosis. Mayo Foundation for
Medical Education and Research. Retrieved from http://www.mayoclinic.org/diseasesconditions/multiple-sclerosis/basics/definition/con-20026689
Munger, K., & Ascherio, A. (2011). Prevention and treatment of MS: studying the effects of
vitamin D. Multiple Sclerosis Journal, 17(12), 1405-1411.
doi:10.1177/1352458511425366
Medpage Today. (2013). Testosterone Halts Grey Matter Atrophy in MS Patients. MS-UK.
Retrieved http://www.ms-uk.org/hormones.
Payne, A. (2001). Nutrition and diet in the clinical management of multiple sclerosis. Journal Of
Human Nutrition & Dietetics, 14(5), 349-357.
Potera, C. (2009). Diet and Nutrition: Vitamin D Regulates MS Gene. Environ Health Prospects.
117(5) 1-3.
Williams, M. (1988). Iron and zinc status in multiple sclerosis patients with pressure sores.
European Journal of Clinical Nutrition. 42(4) 321-328.