MS and nutrition
Effects of individual nutrition factors have been
researched at least statistically (e.g.,
Swank, 1991; Sepcic, Mesaros, Materljan, and Sepic-Grahovac, 1993;
Bates, 1990),
and chemically (e.g., Gallai, Sarchielli, Trequattrini, Franceschini,
Floridi, Firenze,
Alberti, Di Benedetto, and Stragliotto, 1995). However, there is no
clear, complete picture of the effect
of diet in affecting formation of damage and recovery from it. The
knowledge is in separate pieces, that the KB to be constructed should
combine. Litterature still has to be studied, but a few general results
can already be initially noted:
-
Animal fat damages the blood-brain barrier of MS patients, which,
during infection, leads
to an excessive amount of white blood cells in the spinal fluid.
This in turn increases the
risk of myelin damage and new symptoms.
-
Some patients get a symptom-worsening autoimmune reaction from certain
nutritients, like gluten, dairy products, or paprika.
-
Omega-3 (n-3) fatty acids found in
- rape-seed oil,
- soya oil,
- flaxseed (linseed) oil and
- fish oils
and omega-6 (n-6) fatty acids found in
- sunflower oil,
- corn oil,
- soya oil,
- rape-seed oil and
- oil of evening primrose
have been noticed to be beneficial for MS.
-
Progesterone has been noted to speed remyelinisation, and make the myelin
sheath more dense.
Paivikki.Parpola@hut.fi