Abstract
BACKGROUND: Multiple sclerosis (MS) is a chronic, inflammatory, and demyelinating disease of the central nervous system that predominantly affects young adults, particularly women, and is associated with progressive disability and a wide range of symptoms that impair functionality and quality of life. Recent research suggests that diet, especially its inflammatory potential, may influence the clinical course of the disease. We hypothesize that patients following a proinflammatory dietary pattern will exhibit poorer functional outcomes than those following an anti-inflammatory diet. METHODS: An observational preliminary study was conducted, including 19 patients. Dietary inflammatory potential was assessed using the Dietary Inflammatory Index (DII), while functional status was measured with the Functional Assessment of MS (FAMS) scale. RESULTS: Participants were divided into two groups according to their DII score: a group following a more pro-inflammatory diet (n = 10; 80% female; mean age 49.60 ± 10.63 years) and a group following a more anti-inflammatory diet (n = 9; 44.4% female; mean age 49.00 ± 10.79 years). The results show that patients with a proinflammatory dietary profile reported a higher symptom burden (FAMS symptoms score 20.70 ± 5.48 vs. 14.44 ± 7.05, p = 0.044), including greater fatigue as well as musculoskeletal and gastrointestinal complaints. In contrast, patients with an anti-inflammatory dietary profile reported fewer symptoms, greater energy and vitality, and higher intake of anti-inflammatory nutrients such as fiber, magnesium, and vitamin B6. No other significant between-group differences were observed. CONCLUSIONS: These findings suggest that dietary interventions aimed at reducing inflammation may improve functionality and quality of life in persons with MS. However, given the limited sample size, larger multicenter longitudinal studies are required to confirm these results. The findings of this study may provide preliminary evidence to inform future research.