Dietary Practices of People With Multiple Sclerosis

Abstract

Good nutrition is important for good health, but little is known about current dietary practices of people with multiple sclerosis (MS). The purpose of this study was to determine current dietary practices and see how they relate to disability level, MS symptoms, dietary adequacy, and body mass index. The study sample consisted of 123 people with MS grouped according to mild-moderate or severe disability level. Participants completed a self-report mailed instrument regarding dietary practices and sources of nutrition information. Both disability groups reported food labels as their primary source of nutrition information; only 20% received information from a registered dietitian. The average intake for all food groups was less than recommended by Dietary Guidelines for Americans 2005 (US Departments of Health and Human Services and of Agriculture). Higher intake of whole-grain foods was shown to decrease elimination symptoms. Most respondents reported taking at least one supplement daily, especially multivitamins. Fatigue sometimes limited cooking by mild-moderately disabled and chewing by severely disabled patients. More than 50% of both groups were overweight or obese. The participants' current intake was suboptimal. Increased use of registered dietitians to educate people with MS, their care partners, and members of their health care team might result in improved dietary intake.