背景:饮食习惯与多发性硬化症(MS)风险之间的关系仍然存在争议。大多数研究涉及斯堪的纳维亚的人群,北美,和澳大利亚。来自南欧(MS患病率较高的地区)的人口数据很少。
目的:研究饮食习惯/营养状况与首次脱髓鞘事件风险之间的关系,在南欧事件队列中。
方法:在本事件病例对照研究中,由注册营养师对首次发生脱髓鞘事件的患者进行详细的营养评估,和年龄/性别匹配的对照。身体成分分析,人体测量评估,还进行了营养状况的血液检查。
结果:在1年内前瞻性招募了83例首次脱髓鞘事件患者。低纤维摄入量(OR0.846,p=0.014),维生素D(OR0.730,p<0.0001),和α-亚麻酸(OR0.283,p=0.014),高BMI(OR1.132,p=0.028),和曾经吸烟状态(OR4.472,p=0.003)均与首次脱髓鞘事件的风险独立相关.快速吸收碳水化合物的摄入量较高,植物蛋白的摄入量较低,在首次发生脱髓鞘事件的患者中观察到动物蛋白摄入量较高.
结论:在第一次脱髓鞘事件发生时,患者和对照组的饮食习惯存在显著差异。表明纤维摄入量低,维生素D和α-亚麻酸是主要的饮食危险因素。此外,在MS发病时,高心血管风险的饮食习惯很常见,提示营养干预作为MS中心活动的一部分的有用性。
BACKGROUND: The relationship between dietary habits and multiple sclerosis (MS) risk is still controversial. Most studies have involved populations from Scandinavia, North America, and Australia. Data on populations from southern Europe (an area of high MS prevalence) are scarce.
OBJECTIVE: To examine the association between dietary habits/nutritional status and risk of a first demyelinating event, in a southern European incident cohort.
METHODS: In this incident
case-control study, a detailed nutritional assessment was performed by a registered dietitian in patients with a first demyelinating event, and in age-/sex-matched controls. Body composition analysis, anthropometric evaluation, and blood tests for nutritional status were also performed.
RESULTS: Eighty-three patients with a first demyelinating event were prospectively recruited over a 1-year period. Low intake of fibers (OR 0.846, p = 0.014), vitamin D (OR 0.730, p < 0.0001), and alpha-linolenic acid (OR 0.283, p = 0.014), high BMI (OR 1.132, p = 0.028), and ever smoker status (OR 4.472, p = 0.003) were all independently associated with risk of a first demyelinating event. Higher intake of rapid absorption carbohydrates, lower intake of vegetal proteins, and higher intake of animal proteins were observed in patients with a first demyelinating event.
CONCLUSIONS: Significant differences between patients and controls are observed in the dietary habits at the time of a first demyelinating event, suggesting low intake of fibers, vitamin D and alpha-linolenic acid as the main dietary risk factors. Furthermore, high cardiovascular risk dietary habits are frequent at the time of MS onset, suggesting the usefulness of nutritional intervention as part of the activities of MS centers.