An anti-inflammatory approach to the dietary management of multiple sclerosis : a condensed review
CITATION: Labuschagne, I. L. & Blaauw, R. 2018. An anti-inflammatory approach to the dietary management of multiple sclerosis : a condensed review. South African Journal of Clinical Nutrition, 31(3):67-73, doi:10.1080/16070658.2018.1465652.
The original publication is available at https://www.tandfonline.com
Publication of this article was funded by the Stellenbosch University Open Access Fund.
Multiple sclerosis (MS) is a chronic, inflammatory, neurodegenerative demyelinating disease of the central nervous system (CNS). Inflammation is increased by high-energy Western-style diets, typically high in salt, animal fat, red meat, sugar-sweetened drinks and fried food, and low in fibre, as well as lack of physical exercise. An anti-inflammatory dietary regimen, with or without administration of dietary supplements, supporting the general trend towards an amelioration of inflammatory status, should be considered. Understanding the role of gut microbiota in health and disease can lay the foundation to treat chronic diseases by modifying the composition of gut microbiota through lifestyle choices, including dietary habits and possibly probiotic supplementation. Evidence from experimental, epidemiologic and clinical studies supports the potential association between poor vitamin D status and the risk of developing MS, as well as an adverse disease course. Correcting vitamin D status seems plausible in patients with MS
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