Ultra-processed foods consumption is associated with multiple sclerosis severity.

Autor:	Guglielmetti M; Department of Public Health, Experimental and Forensic Medicine, Human Nutrition and Eating Disorder Research Center, University of Pavia, Pavia, Italy.; Laboratory of Food Education and Sport Nutrition, Department of Public Health, Experimental and Forensic Medicine, University of Pavia, Pavia, Italy., Grosso G; Department of Biomedical and Biotechnological Sciences, University of Catania, Catania, Italy.; Center for Human Nutrition and Mediterranean Foods (NUTREA), University of Catania, Catania, Italy., Ferraris C; Department of Public Health, Experimental and Forensic Medicine, Human Nutrition and Eating Disorder Research Center, University of Pavia, Pavia, Italy.; Laboratory of Food Education and Sport Nutrition, Department of Public Health, Experimental and Forensic Medicine, University of Pavia, Pavia, Italy., Bergamaschi R; Neurological Institute-Foundation IRCCS Casimiro Mondino, Pavia, Italy., Tavazzi E; Neurological Institute-Foundation IRCCS Casimiro Mondino, Pavia, Italy., La Malfa A; Neurological Institute-Foundation IRCCS Casimiro Mondino, Pavia, Italy., Wahidah HA; Department of Food Sciences and Nutrition, College of Food and Agriculture Sciences, King Saud University, Riyadh, Saudi Arabia., Tagliabue A; Department of Public Health, Experimental and Forensic Medicine, Human Nutrition and Eating Disorder Research Center, University of Pavia, Pavia, Italy.
Jazyk:	angličtina
Zdroj:	Frontiers in neurology [Front Neurol] 2023 Jan 24; Vol. 14, pp. 1086720. Date of Electronic Publication: 2023 Jan 24 (Print Publication: 2023).
DOI:	10.3389/fneur.2023.1086720
Abstrakt:	Background: MS is a chronic inflammatory neurological and immune-mediated disease of multifactorial etiology. Ultra-processed foods (UPFs) have been generally considered unhealthy due to their poor nutritional value. Emerging evidence suggests that factors other than their nutritional content may play an additional role toward chronic inflammation. Aim: To investigate the potential association of UPF consumption and MS severity in a group of MS Italian consecutive patients. Methods: Demographic (age, sex, marital status, educational level), neurological (EDSS, MSSS), and nutritional (anthropometric measures, dietary habits) information were collected. Physical activity and smoking habits were also investigated. Food items were grouped according to the NOVA classification. Patients were classified in two groups based on MS severity ("mild" and "moderate to high"). Results: Higher UPF consumption was associated with moderate-to-high MS severity compared to lower consumption in both the unadjusted model (OR = 2.28, 95% CI: 1.04-5.01) and after adjustment for potential background (OR = 2.46, 95% CI: 1.04-5.83) and clinical confounding factors (OR = 2.97, 95% CI: 1.13-7.77). Conclusions: Although these results are only preliminary and hypothesis generating, it is important to explore how various aspects of the diet may relate to MS severity in order to identify the best strategy to support MS patients over the disease course. Competing Interests: The authors declare that the research was conducted in the absence of any commercial or financial relationships that could be construed as a potential conflict of interest. (Copyright © 2023 Guglielmetti, Grosso, Ferraris, Bergamaschi, Tavazzi, La Malfa, Wahidah and Tagliabue.)
Databáze:	MEDLINE
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