2019 study: new MS nutrition/antioxidant insights

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jimmylegs
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2019 study: new MS nutrition/antioxidant insights

Post by jimmylegs » Wed Feb 27, 2019 3:27 pm

New Insights on the Nutrition Status and Antioxidant Capacity in Multiple Sclerosis Patients (2019)
https://www.mdpi.com/2072-6643/11/2/427/htm

"Background: Multiple sclerosis (MS) is a multifactorial disease with unknown etiology. It is assumed to result from interplay between genetic and environmental factors, including nutrition. We hypothesized that there are differences in nutritional parameters between MS patients and healthy controls. Methods: We examined 63 MS patients and 83 healthy controls. Nutritional status was determined by a dietary questionnaire, blood tests, quantification of cell membrane fatty acids, and serum antioxidant capacity. Results: We found that MS patients consumed a more limited diet compared with the healthy group, indicated by a lower average of 31 nutrients and by consumption levels of zinc and thiamine below the recommended daily intake. Both consumption and measured iron values were significantly lower in MS patients, with the lowest measures in the severe MS group. Long saturated fatty acids (>C16) were significantly lower in MS patients, while palmitic and palmitoleic acids were both higher. Serum total antioxidant capacity was significantly lower in the MS group compared with healthy controls, with the lowest measures in patients with severe MS. Conclusions: This study points to a possible correlation between nutritional status and MS. Understanding the clinical meaning of these findings will potentially allow for the development of future personalized dietary interventions as part of MS treatment."

Image

Table 2. Daily consumption of 66 dietary items in MS patients vs. healthy controls and in severe vs. mild MS patients.
is brilliant. visit free full text to view details.

Table 3. Routine blood test values comparing MS patients vs. healthy controls and severe vs. mild MS patients.
very interesting; above average detail but doesn't reflect numbers often seen elsewhere. again, see free full text for dtls.
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Re: 2019 study: new MS nutrition/antioxidant insights

Post by Zyklon » Wed Feb 27, 2019 3:56 pm

I am surprised with serum magnesium levels. I have expected much lower serum levels in the severe group.

What about serum CRP levels? I guess the severe group may be above average.
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Re: 2019 study: new MS nutrition/antioxidant insights

Post by jimmylegs » Wed Feb 27, 2019 4:32 pm

yea it's interesting that high edss patients have lower se mag than low edss patients, but everyone is below ideal with the controls just splitting the difference (even though their intakes are clearly better than pwms).

it would be interesting to see rbc mag (as well as crp and vit d3 status) for all

my guess based on other research: members in the control group may have or develop other health issues reflecting less than great magnesium status.

one more data set for the next meta-analysis :)
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Re: 2019 study: new MS nutrition/antioxidant insights

Post by Jaded » Fri Mar 01, 2019 9:26 am

Thanks Jimmylegs

This is just a questionnaire - as the authors say it depends on how true the responses were. That takes some credibility away as some might not want to admit they had a box of chocolates because they were feeling pissed off with life/the hubby/the boss/etc!

When I read that MS patients consumed a more limited diet I wonder if this meant one of the MS diets....also they seem to be saying that they eat less. (They/we...?)

I am perplexed by the mono-saturated fatty acid issue though. There is a huge gap in my understanding here. So we have too much palmitoleic acid? Sources are sea buckthorn and macadamia oils. I knew the latter had 'bad fats' but not about sea buckthorn,

The other question I have is that it seems it's important to keep iron levels high. But then the study says there have been conflicting studies done. Hence my reluctance to address low iron levels. :confused: I'll dyor as they say.

It would be great if a proper study on diet was undertaken as the author suggests in the conclusion.

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Re: 2019 study: new MS nutrition/antioxidant insights

Post by jimmylegs » Fri Mar 01, 2019 2:23 pm

hi j :)

there are validated ways to adjust for bs in questionnaire responses so if these authors have not applied those methods, there's potential for follow-up analysis.

regardless of the details, i can personally relate strongly to a very nutrient poor scenario leading up to dx.

i'm no pro in the fat dept either, but i don't think in this case we're talking about a collective fondness for macadamia or *shudder* seabuckthorn.
apparently related abstract https://link.springer.com/chapter/10.10 ... 25065-6_13
"The liver and the adipose tissue are the major sites of DNL where excess nutrients are converted into DNL-derived fatty acids that then become the energy supply of other organs or are stored as triglycerides."

see also https://scholar.google.ca/scholar?q=die ... ipogenesis

i know i have a serum iron on file somewhere but don't recall anything other than my "d'oh i wanted serum FERRITIN, doc" reaction (i must have asked to check on my iron without being specific)

have had serum ferritin done much more often - it went from very low during the pre-dx vegan era, to normal post dx transition to omnivore. these days i am more concerned with keeping levels from going higher than i'd like (no thanks, anemia of chronic disease, oxidative stress etc). related https://www.ncbi.nlm.nih.gov/pmc/articles/PMC5537786/
hasn't altered my devotion to cast iron cookware yet.

i'm looking forward to zyklon's contribution on this subject ;)

big picture, consider that though interesting this is one smallish study from one part of the world. it may make a useful contribution to future meta-analyses.
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Re: 2019 study: new MS nutrition/antioxidant insights

Post by Zyklon » Fri Mar 01, 2019 3:57 pm

From the link:
However, other pathological conditions unrelated to iron status—for example, chronic inflammation—have been shown to increase serum ferritin
^^Exactly was my condition.

Some interesting info about ferritin and inflammation:

https://www.ncbi.nlm.nih.gov/pubmed/24549403
We argue here that serum ferritin arises from damaged cells, and is thus a marker of cellular damage.
^^Perfectly explains elevated serum CRP and elevated serum ferritin connection.
This leads to suggestions for how one might exploit the corollaries of the recognition that serum ferritin levels mainly represent a consequence of cell stress and damage.
^^I believe elevated ferritin level maybe an indicator of low antioxidant capacity.

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC5223018/

^^Serum ferritin level is far more than only a stored iron indicator. Much more complex.

viewtopic.php?f=20&t=28969&p=248259
Solgar Advanced Antioxidant daily after snack 16:30 PM (I think it helps me with liver enzymes and lowers ferritin)
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Re: 2019 study: new MS nutrition/antioxidant insights

Post by jimmylegs » Fri Mar 01, 2019 4:43 pm

and with vit c in the mix too - very daring ;) glad it seems to be helping anyway!
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Re: 2019 study: new MS nutrition/antioxidant insights

Post by jimmylegs » Fri Mar 01, 2019 6:16 pm

this evening i enjoyed half a steak, with sauteed mushrooms and red pepper, plus a small potato and some green peas.
and yes i did cook that sucker on cast iron
and yes those red peppers *are* super high in vit c
#livingdangerously :twisted: :wink:
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Re: 2019 study: new MS nutrition/antioxidant insights

Post by Jaded » Sat Mar 02, 2019 4:01 am

I need to come back to this later but can vouch for the red bell peppers when I made a recipe with two and garlic and other ingredients in a tomato (instead of cream) base. Great when you're feeling under the weather (=not v well). Shall try and find it if anyone is interested

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Re: 2019 study: new MS nutrition/antioxidant insights

Post by Jaded » Thu Mar 07, 2019 1:30 am

https://www.cottercrunch.com/roasted-re ... airy-free/

This is just an aside - the recipe if anyone is interested. I didn't use coconut milk - I made it with a tomato base so used tinned tomatoes instead and I didn't have any starch either. But it was very comforting and made me feel better.

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