The Effects of Different Kinds of Nutrition and Functional Foods on Multiple Sclerosis

It is an assumption that different kinds of nutrition, diet, and functional foods might have different positive or negative effects on multiple sclerosis (MS), a neuroinflammatory disease of the central nervous system (CNS). This brief paper involved a study on various kinds of nutrition including salt, fat, dairy, fruit, and vegetables. At the end of this study, appropriate diets were evaluated for MS patients. Based on previous studies both on animal models and on MS patients, excessive dietary salt intake and animal fat had worsening effects on MS patients but fruit and vegetable intake helped the remission of MS and decreased the risk of developing it. There were, of course, conflicting results in different studies over the role of some nutrition in MS and future studies on larger numbers of cases were required to collect reliable results. As a result, at the end of this study and based on literature, it is suggested that a diet should be programmed by nutritionists containing fewer salt, fat, and dairy intake and more fruits and vegetables for MS patients in order to better management of the disease.

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Implications of dietary salt intake for multiple sclerosis pathogenesis

Multiple Sclerosis Journal ◽

10.1177/1352458515609431 ◽

2015 ◽

Vol 22 (2) ◽

pp. 133-139 ◽

Cited By ~ 13

Author(s):

Stephanie Hucke ◽

Heinz Wiendl ◽

Luisa Klotz

Keyword(s):

Multiple Sclerosis ◽

Dietary Habits ◽

Salt Intake ◽

Cell Types ◽

Epidemiological Studies ◽

Special Focus ◽

Potential Contribution ◽

Dietary Salt ◽

Dietary Salt Intake ◽

Cns Autoimmunity

In recent years it has become increasingly clear that, alongside genetic risk factors, environmental factors strongly influence the incidence and severity of multiple sclerosis (MS). Based on observations from epidemiological studies, the potential contribution of dietary habits has lately been a matter of debate. Recently it was shown that high salt conditions promote pathogenic T-cell responses and aggravate autoimmunity in an animal model of MS, suggesting that high dietary salt intake might promote central nervous system (CNS) autoimmunity. However, so far, not much is known about the influence of dietary salt intake on MS disease pathology. Here, we discuss the association of dietary salt levels and MS with a special focus on the mechanisms of salt-mediated modulation of the different cell types critically involved in the pathophysiology of MS.

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A case-control study of dietary salt intake in pediatric-onset multiple sclerosis

Multiple Sclerosis and Related Disorders ◽

10.1016/j.msard.2016.02.011 ◽

2016 ◽

Vol 6 ◽

pp. 87-92 ◽

Cited By ~ 35

Author(s):

Jamie McDonald ◽

Jennifer Graves ◽

Amy Waldman ◽

Timothy Lotze ◽

Teri Schreiner ◽

...

Keyword(s):

Multiple Sclerosis ◽

Case Control Study ◽

Salt Intake ◽

Case Control ◽

Dietary Salt ◽

Dietary Salt Intake ◽

Control Study ◽

Pediatric Onset

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Is a Consumer Perception of Salt Modification a Sensory or a Behavioural Phenomenon? Insights from a Bread Study

Foods ◽

10.3390/foods9091172 ◽

2020 ◽

Vol 9 (9) ◽

pp. 1172

Author(s):

Aleš Kuhar ◽

Mojca Korošec ◽

Anja Bolha ◽

Igor Pravst ◽

Hristo Hristov

Keyword(s):

Consumer Behaviour ◽

Salt Intake ◽

Salt Content ◽

Evaluation Study ◽

Health Concern ◽

Dietary Salt ◽

Negative Effects ◽

Salt Reduction ◽

Dietary Salt Intake ◽

Average Reference

Salt plays a major role in food manufacturing and affects the technological and sensory properties of foods. At the same time, high dietary salt intake increases the risk of cardiovascular diseases and represents a considerable public health concern. In many populations, bread is a major contributor to salt intake and is therefore targeted by health policies recommending salt reduction reformulations. However, producers are often reluctant to reduce salt content due to fears of potential negative effects on consumer acceptability and drops in sales. The present work aims to assess the effect of salt content on consumers’ hedonic liking and perception of saltiness intensity, as well as the interaction of these two. The study was conducted using two market-leading bread types (white and multigrain) and bread samples with the national average (reference), reduced (−15%) and increased (+10%) salt levels. A sensory evaluation study (n = 200) was done including a questionnaire on attitudes and behaviour regarding bread and salt, enabling the exploration of individual differences in reactions to modified levels of salt content. The latter only affected hedonic liking for the multigrain sample with 15% salt reduction but not for others, which discloses the importance of the bread matrix; and it did not affect the perception of saltiness intensity. Penalty analysis revealed that perceived non-optimal saltiness results in significantly penalised hedonic liking scores. Segmentation based on perceived saltiness disclosed the explanatory importance of underlying consumer behaviour dimensions which should be considered in designing bread reformulations.

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