Nutrition in multiple sclerosis.
Multiple sclerosis (MS) is a chronic idiopathic inflammatory demyelinating disease that causes neurological disability in young adults. Etiology of the disease is still unknown, but it has an immune-mediated basis and occurs in genetically susceptible individuals. Nutritional status and dietary habits in MS patients have not been extensively studied or reported, however individual findings suggest that many patients suffer from various forms of malnutrition. In patients with MS, malnutrition has been associated with impairment of the immune system; it affects mental function, respiratory muscle strength and increases a risk of specific nutrient deficiencies. These findings emphasize the need for nutritional support in MS patients. On the other hand, several nutritional compounds have been investigated as a possible treatment in MS, mostly polyunsaturated fatty acids and vitamin D, however their role in the treatment is yet to be confirmed. The aim of this review is to present data on the role of nutritional assessment and treatment in patients with MS.
Habek
Mario
M
School of Medicine, University of Zagreb, Department of Neurology, Zagreb, Croatia. mhabek@mef.hr
Hojsak
Iva
I
Brinar
Vesna V
VV
D004032:Diet; D004041:Dietary Fats; D019587:Dietary Supplements; D006801:Humans; D009103:Multiple Sclerosis / Q000178:diet therapy / Q000209:etiology*; D009747:Nutritional Physiological Phenomena; D009752:Nutritional Status; D012307:Risk Factors; D014808:Vitamin D Deficiency / Q000150:complications
D004041:Dietary Fats