Next Article in Journal
Cocoa Bean Proteins—Characterization, Changes and Modifications due to Ripening and Post-Harvest Processing
Previous Article in Journal
Eucommia ulmoides Leaf Extract Ameliorates Steatosis Induced by High-fat Diet in Rats by Increasing Lysosomal Function
Article Menu
Issue 2 (February) cover image

Export Article

Open AccessArticle

New Insights on the Nutrition Status and Antioxidant Capacity in Multiple Sclerosis Patients

1
Research Laboratory, Ziv Medical Center, Zefat 1311001, Israel
2
Department of Neurology, Ziv Medical Center, Zefat 1311001, Israel
3
Faculty of Medicine, Bar Ilan University, Zefat 1311502, Israel
4
Department of Medical Laboratory Sciences, Zefat Academic College, Zefat 1320611, Israel
5
Laboratory of Human Health and Nutrition Sciences, MIGAL-Galilee Research Institute, Kiryat Shmona 11016, Israel
6
Nutritional Sciences, Tel-Hai College, Upper Galilee 12208, Israel
*
Author to whom correspondence should be addressed.
Nutrients 2019, 11(2), 427; https://doi.org/10.3390/nu11020427
Received: 14 January 2019 / Revised: 13 February 2019 / Accepted: 14 February 2019 / Published: 18 February 2019
  |  
PDF [635 KB, uploaded 19 February 2019]
  |     |  

Abstract

Background: Multiple sclerosis (MS) is a multifactorial disease with unknown etiology. It is assumed to result from interplay between genetic and environmental factors, including nutrition. We hypothesized that there are differences in nutritional parameters between MS patients and healthy controls. Methods: We examined 63 MS patients and 83 healthy controls. Nutritional status was determined by a dietary questionnaire, blood tests, quantification of cell membrane fatty acids, and serum antioxidant capacity. Results: We found that MS patients consumed a more limited diet compared with the healthy group, indicated by a lower average of 31 nutrients and by consumption levels of zinc and thiamine below the recommended daily intake. Both consumption and measured iron values were significantly lower in MS patients, with the lowest measures in the severe MS group. Long saturated fatty acids (>C16) were significantly lower in MS patients, while palmitic and palmitoleic acids were both higher. Serum total antioxidant capacity was significantly lower in the MS group compared with healthy controls, with the lowest measures in patients with severe MS. Conclusions: This study points to a possible correlation between nutritional status and MS. Understanding the clinical meaning of these findings will potentially allow for the development of future personalized dietary interventions as part of MS treatment. View Full-Text
Keywords: multiple sclerosis; nutrition; nutrients; fatty acids; antioxidant capacity multiple sclerosis; nutrition; nutrients; fatty acids; antioxidant capacity
Figures

Figure 1

This is an open access article distributed under the Creative Commons Attribution License which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited (CC BY 4.0).

Supplementary material

SciFeed

Share & Cite This Article

MDPI and ACS Style

Armon-Omer, A.; Waldman, C.; Simaan, N.; Neuman, H.; Tamir, S.; Shahien, R. New Insights on the Nutrition Status and Antioxidant Capacity in Multiple Sclerosis Patients. Nutrients 2019, 11, 427.

Show more citation formats Show less citations formats

Note that from the first issue of 2016, MDPI journals use article numbers instead of page numbers. See further details here.

Related Articles

Article Metrics

Article Access Statistics

1

Comments

[Return to top]
Nutrients EISSN 2072-6643 Published by MDPI AG, Basel, Switzerland RSS E-Mail Table of Contents Alert
Back to Top