Association of dietary patterns with systemic inflammation, quality of life, disease severity, relapse rate, severity of fatigue and anthropometric measurements in MS patients

ABSTRACT

Background: Multiple sclerosis (MS) is associated with changes in quality of life, disability, fatigue and anthropometric measurements. The important relationship of dietary patterns with such clinical manifestations was not completely investigated.

Aims: The goal of this study was to define the dietary patterns and their association with systemic inflammation, Health-Related Quality Of Life, disease severity, Relapse Rate, severity of fatigue and anthropometric measurements in MS subjects.

Methods: This cross-sectional study was conducted in 261 MS patients (mean age 38.9 ± 8.3). Dietary patterns were explored by a Food Frequency Questionnaire. Serum hs-CRP, Multiple Sclerosis Quality Of Life-54 item questionnaire, Extended Disability Status Scale, Fatigue Severity Scale and Visual Analog Fatigue Scale, Relapse Rate, Height, Weight and Deurenberg Equation were also used as tools. Data were analyzed by SPSS₂₄, and using ANOVA, Tukey, Chi-square and ANCOVA tests.

Results: Fruits, Vegetables, Low fat dairy-based pattern and Mediterranean-Like pattern were associated with lower serum hs-CRP (F = 6.037, P_adjusted < 0.01), higher Physical and Mental Health Composite Scores (P_adjusted < 0.001), lower attacks (F = 4.475, P_adjusted < 0.05), lower acute and chronic fatigue (F = 5.353 and F = 7.011, respectively, P_adjusted < 0.01), lower BMI (F = 7.528, P_adjusted < 0.01) and Percent Body Fat (F = 6.135, P_adjusted < 0.01); but no difference was observed about EDSS across the patterns.

Conclusions: Adherence to healthy dietary patterns may reduce systemic inflammation, severity of fatigue, MS attacks, improved quality of life and balance weight especially body fat in MS patients.

KEYWORDS:

• Dietary pattern
• inflammation
• quality of life
• fatigue
• relapse
• multiple sclerosis

Acknowledgement

We thank all the participants and their families in this study for spending time and wish them well.

Disclosure statement

No potential conflict of interest was reported by the authors.

Notes on contributors

Amir Reza Moravejolahkami is an MSc Student of Nutrition, School of Nutrition & Food Sciences, Isfahan University of Medical Sciences, Isfahan, Iran.

Zamzam Paknahad is a Professor of Nutrition, Department of Clinical Nutrition, School of Nutrition & Food Sciences, Isfahan University of Medical Sciences, Isfahan, Iran.

Ahmad Chitsaz is a Professor of Neurology, Department of Neurology, Isfahan University of Medical Sciences Isfahan, Iran.