Diet

The Importance of Diet and Multiple Sclerosis

Research has proven that diet can be a positive factor in managing MS.

All of us are, literally what we eat. The food we eat is broken down by the digestive system and used either to build or replace body tissues, including the tissues in the central nervous system.

It therefore makes good sense for everybody to think about what they are eating and to make sure that they give the body everything it needs to maintain good health. It makes even better sense to do so if there is a condition such as MS present. A number of trials have shown that attention to diet can affect the progress of the MS condition.

MS people need to aim at the very least to have a diet that is varied and follows present healthy eating recommendations for everybody. These recommendations are to eat less fat, sugar and salt and more fibre.

The dietary trials that have been carried out have shown that making changes to the type of fat eaten is of benefit to people with MS. The specific MS diet aims to limit saturated (animal) fat whilst encouraging the Essential Fatty Acids (EFA's) found in polyunsaturated fat (vegetable fat and fish oils). It also aims to provide generous levels of other nutrients eg. vitamins and minerals, to meet the body's increased needs.

Food has a large social, as well as nutritional role to play in people's lives. It is important that your diet provides all the nutrients that the body needs to combat the effects of MS as it has been proven that the correct diet can lower the relapse rate and slow deterioration. The correct diet also provides general well-being - a very important factor when health is impaired.

There is much scientific evidence indicating that an appropriate nutritional balance and diet have a positive role in MS. Studies looking at the area of the world where MS occurs have shown that its incidence is closely correlated to the consumption of saturated fats. These are present in full fat dairy products, meat and confectionery.

The brain and nervous system are composed of approximately 60% fat, a large proportion of which is derived from the essential fatty acids. Investigations have shown that the levels of essential fatty acids in the blood have tended to be low in some people with long-standing MS.

One of the essential fatty acids is linoleic acid which is found in polyunsaturated oils such as sunflower and safflower. It has been demonstrated that patients given unsaturated fats can experience a reduced number and severity of relapses and Professor R.L. Swank in the USA has been advising MS people to adhere to the low-fat diet for over 30 years. His findings of reduced relapses and slowing of the disease progression compare favourably with the natural history of patients on a normal diet.

In the diet recommended by the Therapy Centres, the consumption of essential fatty acids is increased and that of saturated fats decreased. This nutritional programme also includes increased consumption of vitamins, minerals, trace elements and fibre which are important for general health.

A three-year study on this diet indicated reduced frequency and duration of relapses plus no significant deterioration in patient's condition.

These tried and tested recipes are a great start to healthy eating.
They have been produced by dietitians for Multiple Sclerosis National Therapy Centres. Use together with the booklet "Healthy Eating for Multiple Sclerosis", available from MS Therapy Centres or from MS National Office.

The following tips will help you adjust your usual recipes to make them healthier too.
• Grill, bake, steam, boil or microwave in preference to frying.
• Measure out polyunsaturated oils.
• Use less oil than the recipe states, or "dry fry" in a lightly greased, non-stick pan.
• "Dry roast" potatoes and vegetables in a hot oven,
scratching the surface and adding a sprinkle of salt.
• Choose lean meats, trim off fat before cooking.
• Roast meats on a grill, so the fat drips away.
• Use vegetable water for gravy instead of the fatty juices from meat.
• Remove the skin from the chicken.
• Let soups, stews and casseroles cool so the fat can be skimmed off.
• Add pulses (dried peas, beans, lentils, etc) to soups, stews, etc. and use less meat.
• Thicken sauces with cornflour, instead of using fat and flour.
• Use skimmed milk instead of full cream milk in cooking.
• Instead of cream, try low fat yoghurt or fromage frais.
• Swap butter for polyunsaturated spread.
• Use smaller amounts of cheese. Choose one with a strong flavour or buy sunflower oil cheese.
• Serve the main meal with plenty of starchy foods (pasta, rice, bread, potatoes) and large portions of
vegetables or salad. Reduce the meat portion.
• Try more fish recipes, especially oily fish.
• Swap white flour for wholemeal, or a mixture of both.

It is recommended that you see a dietitian for individual advice, particularly if you are under or overweight, or have any additional diet related problems


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