The MS Nutrition Research Program is focused on understanding how diet can impact MS risk, onset and progression.

A team of researchers based at the Institute for Physical Activity and Nutrition (IPAN), Deakin University, and Curtin University, are analysing data from national and international studies. They are testing if certain diets, foods, or nutrients might be linked to developing MS or might influence disease progression.

Diet and MS onset

Using Australian data, the research team has shown that a healthy dietary pattern, a Mediterranean diet including unprocessed red meat, eating more fish, and eating more yoghurt were linked to a lower chance of developing MS. Overall dairy intake was not linked to the development of MS. A more proinflammatory diet and eating more ultra-processed foods were linked to a higher chance of developing MS. Ultra-processed foods are high in energy but low in nutrients. Some examples are packaged snacks, confectionery, instant/ready-to-eat meals, processed meats, pastries, etc.

The research team is now testing links between diet and the development of MS onset using studies from the USA, Canada and the UK.

Diet and MS disease progression

Using Australian data, the research team is testing links between a Mediterranean diet, Paleo diet, dairy, fish, meat, and ultra-processed foods and MS disease progression. Data analysis is underway.

Lived experience

The MS Nutrition Research Program is based on conversations, collaboration, and co-design with the MS community.

People with MS have told the research team that they are keen to make dietary changes and they want evidence-based nutrition information that is tailored to MS.

The latest research from the team has shown that people with MS are making positive dietary changes, like eating more fruit and vegetables and fewer ultra-processed foods. But sticking with dietary changes can be mentally tiring; advice from a dietitian may be needed when making substantial changes.

Plans for the MS Nutrition research team include talking to people with more advanced MS, the carers of people with MS who help with food preparation, and MS health professionals. The team will be exploring what nutrition resources they need to help people with MS eat well.

Education

To address the MS community’s need for nutrition education, the MS Nutrition research team worked with the MS community to develop a 6-week online program (one hour per week) called “Eating Well with MS”.  The program was designed to promote healthy eating, help people change their dietary behaviours, improve symptom management, reduce confusion about the specific diets marketed to people with MS, and explain the scientific evidence. The team tested Eating Well with MS with 70 people with MS. Participants rated the program as interesting and useful. People who took part in the program improved their food skills and food choices.

The goal is to further develop and tailor the content of Eating Well with MS and run a larger trial to test how effective the program is for improving diet quality.

Dietary trials

The team is designing a dietary intervention study to see if specific diets, foods or nutrients could help improve symptoms and/or slow disease progression. Findings from national and international studies will be used to help develop the best type of dietary intervention study for people with MS.

Want to learn more? Visit our website: msnutritionresearch.com.au.