Abstract

SEDENO MONGE, Virginia; FABRE PALACIOS, Eduardo Andrés; LOPEZ GARCIA, Cristina  and  MEZA JIMENEZ, María de Lourdes. Nutrients and foods in multiple sclerosis. ALAN [online]. 2020, vol.70, n.1, pp.60-74.  Epub Dec 14, 2020. ISSN 0004-0622.  https://doi.org/10.37527/2020.70.1.007.

Diet influences the improvement of the symptoms of any disease, including multiple sclerosis (MS), which is characterized by a chronic, autoimmune inflammatory process of the central nervous system generating situations such as inflammation, mental and digestive alterations, disability and fatigue. The aim of this review was to identify the scientific evidence on the nutritional aspects that improve the progression of MS. The methodology consisted of searching literature, in electronic databases, referring to nutrition and multiple sclerosis, mainly between the years 2015-2020. The results of the nutritional aspects that showed effectiveness in improving the progression of MS, are zinc, vitamin D, fiber, probiotics, fish oil and olive oil, cocoa, turmeric and salmon. There is evidence of the immunomodulatory role of Zn and vitamin D in inhibiting the production of proinflammatory citokines. Low levels of both components are associated with an increased risk of MS. Other components of nutritional interest are fiber and probiotics; they produce short chain fatty acids, with anti-inflammatory properties. The first is known for its role in gastrointestinal motility and the second one for its cellular and molecular actions in inflammatory processes and the microbiome modulation, to name a few. The nutrition aspects mentioned above, can contribute to modulate inflammation and improve fatigue. Finally, this paper creates an important perspective to continue the investigation concerning the influence of diet in MS patients.

Keywords : Nutritional components; multiple sclerosis; in flammatory process; foods.

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