Understanding the Link Between Diet and Multiple Sclerosis
Recent research presented at the 41st Congress of the European Committee for Treatment and Research in Multiple Sclerosis (ECTRIMS 2025) sheds light on the concerning relationship between ultra-processed foods (UPFs) and multiple sclerosis (MS). The findings underscore that a higher intake of UPFs may exacerbate disease activity in individuals with early MS.
The Study and Findings
The study, led by Dr. Gloria Dalla Costa, analyzed data from 451 patients diagnosed with clinically isolated syndrome (CIS), the initial clinical phase of MS. Participants were part of the BENEFIT trial, which followed them for up to five years. By applying a validated metabolomic signature of UPF intake—usin’ 39 plasma metabolites developed by researchers at Harvard—individual UPF scores were calculated from baseline plasma samples.
While UPF consumption scores did not correlate with the conversion to clinically definite MS, higher UPF scores were linked to significant indicators of disease severity. Notably, participants in the top UPF quartile experienced around 30% more relapses than those in the lowest quartile, along with increased T1 hypointense lesion volumes that suggest greater tissue damage.
Chronic Inflammation and Disease Activity
The data revealed that by two years, those consuming the most UPFs had a higher rate of new active lesions, indicating ongoing inflammation. Furthermore, they exhibited more significant increases in T2 lesion volume, which reflects accumulating tissue changes over time. These associations were maintained even after adjusting for factors such as age, sex, treatment allocation, baseline disease burden, BMI, vitamin D levels, and smoking history.
Mechanisms Behind the Impact of Ultra-Processed Foods
Dr. Dalla Costa elaborated on the potential biological mechanisms explaining these findings. She suggested that the additives found in UPFs, such as emulsifiers and preservatives, might disrupt the gut barrier, allowing bacterial endotoxins into the bloodstream. This can trigger immune activation that makes its way to the brain, exacerbating MS symptoms.
Additionally, modifications in ceramide and lipid levels indicate that UPF consumption may alter the composition of cell membranes. This alteration can heighten the vulnerability of myelin—the protective sheath around nerves—and the cells responsible for producing it, making them more susceptible to autoimmune attacks. The research showed that metabolic stress signatures such as elevated C4-OH carnitine were also present, signaling impaired cellular energy production, which limits the brain’s repair capabilities during inflammatory episodes.
Clinical Implications and Dietary Recommendations
In light of these findings, Dr. Dalla Costa advocates for reducing UPF intake as a supportive strategy for managing early MS. She emphasizes that this approach should complement established therapies like vitamin D supplementation and smoking cessation, rather than replace them. “It’s a low-risk, potentially high-benefit intervention,” she stated, highlighting its importance in an overall disease management plan.
Conclusion
As the connection between diet and disease activity in early MS becomes increasingly clear, individuals diagnosed with MS may benefit from reconsidering their dietary choices. The regular consumption of ultra-processed foods appears to create a cycle of biological disruptions that amplify inflammatory activity, presenting an opportunity for healthcare professionals to recommend dietary changes as part of comprehensive MS management.
