Dietary Factors to reduce MS risk and progression

Summary

MS is a chronic, inflammatory condition that affects the central nervous system, causing lesions in the brain and affecting muscle strength and movement. Certain lifestyle factors, such as low sun exposure, low vitamin D levels and smoking have been shown to increase the risk of MS. Although nutritional factors have long been of interest in MS, the link between diet and MS remains unclear.

This project will use dietary intake information and blood samples from people with early signs and symptoms of MS, available through studies in Australia and in the US, to investigate whether specific foods or nutrients can help reduce the risk of disease onset and progression in MS. The impacts of dietary factors such as following a Mediterranean diet, consuming foods with anti-inflammatory properties, and blood levels of omega-3 polyunsaturated fatty acids and other fats will be assessed.

Results from this project will provide new insights into the role of diet in the risk of onset and early disease progression in MS. It will also help provide evidence that could lead to the development of a clinical trial to test appropriate dietary strategies to reduce early disease progression. The results of this study could also potentially lead to evidence-based dietary recommendations for people with MS and those at high risk of MS.

Updated: 23 January 2019