Impact of Ultra-Processed Foods on Disease Activity in Early Multiple Sclerosis

Recent research presented at the 41st Congress of the European Committee for Treatment and Research in Multiple Sclerosis highlights a significant link between high consumption of ultra-processed foods (UPFs) and increased disease activity in individuals with early multiple sclerosis (MS). The study, led by Dr. Gloria Dalla Costa, examined data from 451 patients experiencing their first clinical signs of MS, focusing on the influence of diet on disease progression.

Utilizing a metabolomic signature developed by Harvard researchers, the study quantified each participant’s UPF intake through plasma samples. Although UPF levels did not predict the transition to definite MS, higher UPF scores were associated with greater tissue damage, evidenced by increased T1 hypointense lesion volumes, and reduced neurological function. Over a five-year period, those in the highest UPF consumption group experienced approximately 30% more relapses compared to lower consumers.

Participants with higher UPF intake showed more active MRI lesions, including new inflammation markers and an enlargement of T2 lesion volumes, indicating ongoing brain tissue changes. These associations persisted even after adjusting for factors like age, sex, treatment, BMI, vitamin D levels, and smoking history.

Dr. Dalla Costa suggests that UPFs may act as chronic inflammatory agents, likely through mechanisms involving disruption of gut barrier integrity due to additives such as emulsifiers and preservatives, which can facilitate the entry of bacterial endotoxins into the bloodstream and activate immune responses. Additionally, UPF consumption appears to alter lipid membrane composition, including elevated ceramides, which could make nerve insulation (myelin) and the cells responsible for its maintenance more susceptible to autoimmune damage.

Further metabolic stress indicators, such as elevated C4-OH carnitine, imply impaired cellular energy production, which weakens the brain’s ability to recover from inflammatory stress episodes. The findings propose that dietary choices, particularly reducing UPF intake, could serve as a supportive strategy in managing early MS, complementing traditional treatments.

Dr. Dalla Costa emphasizes that these dietary modifications are low-risk and potentially offer significant benefits by dampening inflammation, thereby possibly limiting disease activity. She also notes that future research should aim to replicate these results across other MS groups, explore microbiome interactions, and design targeted dietary interventions. A forthcoming comprehensive manuscript will aim to establish clinical guidelines based on these findings.

This study underscores the impact of modern dietary patterns on autoimmune disorders and advocates for dietary modifications as part of holistic MS management. For more details, visit Medical Xpress.