Polyunsaturated fatty acids and MS

Summary

Although nutritional factors have long been of interest in MS, links between diet and MS remain clear. There is some evidence that higher intake of omega-3 polyunsaturated fatty acids (such as those in oily fish and fish oil supplements) may reduce the risk of developing MS and may slow disease progression; however, to date the evidence has been inconclusive.

To investigate whether higher intakes of polyunsaturated fatty acids (PUFAs) may reduce the risk of MS onset and progression, Professor Lucinda Black’s team will measure polyunsaturated fatty acids in blood samples from MS studies in both Australia and the United States, and link these to MS disease outcomes. The study team will utilise existing research studies such as the MS Sunshine study, AusImmune study and AusLong studies to strengthen study outcomes and gain more extensive information. The impact of this research may be substantial since dietary changes, including changes in food choices and nutrient supplementations, are lifestyle practices open to modification.