Higher intake of omega-3 polyunsaturated fatty acids is associated with a decreased risk of a first clinical diagnosis of central nervous system demyelination: Results from the Ausimmune Study

Hoare, Sarasija; Lithander, Fiona E; Mei, Ingrid van der; Ponsonby, Anne–Louise; Lucas, Robyn

doi:10.1177/1352458515604380

Cited by 85 publications

(82 citation statements)

References 31 publications

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“…Several case-control studies have reported an inverse association between fish 4–6 or cod liver oil 7 and MS risk. However, these associations could be mediated by vitamin D, an established risk factor for MS. 23 Marine n-3 fatty acids have also been inversely associated with MS risk independent of vitamin D, 9 which is not consistent with our findings. Given that the women in the highest quintile of these fatty acids in our study had a median intake that was considerably lower (0.38g/day in both cohorts) than the amount that may be necessary to achieve an anti-inflammatory effect (>1–2 g/day), 24, 25 the intake might have been too low to affect MS risk.…”

Section: Discussioncontrasting

confidence: 95%

Polyunsaturated fatty acids and the risk of multiple sclerosis

et al. 2017

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Background Results from previous studies on PUFA intake and multiple sclerosis (MS) risk are conflicting. Objective To prospectively investigate the association between dietary intake of PUFA and MS risk. Methods We followed 80,920 women from Nurses' Health Study (1984–2004) and 94,511 women from Nurses' Health Study II (1991–2009) who reported on diet using a validated food frequency questionnaire every 4 years, and identified 479 incident MS cases during follow-up. We used Cox regression to estimate hazard ratios (HR) and 95% confidence intervals (CI), for the effect of PUFA intake on MS risk adjusting for age, latitude of residence at age 15, ancestry, cigarette smoking, supplemental vitamin D intake, body mass index, and total energy intake. Results Higher intake of total PUFA at baseline was associated with a lower risk of MS (HR top vs. bottom quintile: 0.67, 95% CI: 0.49–0.90, p trend=0.01). Among the specific types of PUFA, only α-linolenic acid (ALA) was inversely associated with MS risk (HR top vs. bottom quintile: 0.61, 95% CI: 0.45–0.83, p trend=0.001). The long-chain fatty acids eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA) were not associated with MS risk. Conclusion Low dietary PUFA intake may be another modifiable risk factor for MS.

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Section: Discussioncontrasting

confidence: 95%

Polyunsaturated fatty acids and the risk of multiple sclerosis

et al. 2017

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“…While some studies suggest an increased risk of MS associated with high intake of gluten, milk, sugar, alcohol, smoked meats, coffee, and tea, none of these have been confirmed on subsequent studies. Fatty fish intake has also been suggested to be related to lowering the risk of developing MS. A recent case-control study in Australia involving 267 subjects with MS and 517 matched controls evaluated the relationship between dietary fat intake using food frequency questionnaires (FFQ) and the risk of first clinical diagnosis of CNS demyelination [6]. This study showed that high intake of polyunsaturated fatty acids (PUFA) from fish but not plants was associated with a reduced risk of first clinical attack (odds ratio 0.61), but other types of fat seemed to be not associated with the risk of development of MS.…”

Section: Introductionmentioning

confidence: 99%

Dietary Interventions and Multiple Sclerosis

Altowaijri

Fryman²,

Yadav

2017

Curr Neurol Neurosci Rep

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Multiple Sclerosis (MS) is a chronic, disabling neurologic disease that has its onset in young adulthood. While the knowledge about underlying pathogenesis of MS has improved significantly over the last few decades, the exact cause still eludes us. Despite the availability of several United States Food and Drug Administration-approved disease-modifying therapies (DMT) for MS in the last two decades, the disease remains disabling for many. DMT use is limited by its partial effectiveness, significant side effects in many cases, and high cost that leads people with MS (PwMS) to look for alternative management options. Dietary intervention as a possible mode to help MS seems very appealing to PwMS; however, scientific data supporting this notion remains sparse. New information on the role of various non-MS health factors, especially vascular disease risk factors such as hypertension, hyperlipidemia, salt intake, and obesity, that may play a role in MS pathogenesis appears very intriguing as it may partly explain the heterogeneity seen in MS activity and disability. This review will highlight the emerging information on various dietary approaches that may affect MS and their possible underlying mechanism.

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“…So far, protective effects have been assigned to a Mediterranean diet, caloric restriction, fish oil, polyunsaturated fatty acids, reservatrol, vitamin D and biotin, among others 62–66 . However, most of these studies, even though promising, need further validation due to small sample size or lack of sufficient controls.…”

Section: The Gut Microbiome and Dietary Factorsmentioning

confidence: 99%

Environmental control of autoimmune inflammation in the central nervous system

Rothhammer

Quintana

2016

Current Opinion in Immunology

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Summary Multiple Sclerosis (MS) is a chronic autoimmune inflammatory demyelinating disorder of the central nervous system (CNS), which causes severe disability and requires extensive medical attention and treatment. While the infiltration of pathogenic immune cells into the CNS leads to the formation of inflammatory lesions in its initial relapsing-remitting stage, late stages of MS are characterized by progressive neuronal loss and demyelination even without continued interaction with the peripheral immune compartment. Several genetic and environmental factors modulate and influence these processes on multiple levels. Genetic variants confer a predisposition for the development of MS, but are not accessible to therapeutic intervention as of today. However, migration studies suggest that environmental factors influence disease development, activity and progression. This article reviews mechanisms of disease pathogenesis in MS and their modulation by environmental factors such as geographical localization, the gut microbiome and the diet.

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Higher intake of omega-3 polyunsaturated fatty acids is associated with a decreased risk of a first clinical diagnosis of central nervous system demyelination: Results from the Ausimmune Study

Abstract: There was a significant decrease in FCD risk with higher intake of omega-3 PUFA, particularly that originating from fish. There was no evidence to indicate that the intake of other types of dietary fat or fat quantity in the previous 12 months was associated with an altered risk of FCD.

Cited by 85 publications

References 31 publications

Polyunsaturated fatty acids and the risk of multiple sclerosis

Polyunsaturated fatty acids and the risk of multiple sclerosis

Dietary Interventions and Multiple Sclerosis

Environmental control of autoimmune inflammation in the central nervous system

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