Guglielmetti Monica, Grosso Giuseppe, Ferraris Cinzia, Bergamaschi Roberto, Tavazzi Eleonora, La Malfa Alessandro, Wahidah H Al-Qahtani, Tagliabue Anna
Department of Public Health, Experimental and Forensic Medicine, Human Nutrition and Eating Disorder Research Center, University of Pavia, Pavia, Italy.
Laboratory of Food Education and Sport Nutrition, Department of Public Health, Experimental and Forensic Medicine, University of Pavia, Pavia, Italy.
Front Neurol. 2023 Jan 24;14:1086720. doi: 10.3389/fneur.2023.1086720. eCollection 2023.
MS is a chronic inflammatory neurological and immune-mediated disease of multifactorial etiology. Ultra-processed foods (UPFs) have been generally considered unhealthy due to their poor nutritional value. Emerging evidence suggests that factors other than their nutritional content may play an additional role toward chronic inflammation.
To investigate the potential association of UPF consumption and MS severity in a group of MS Italian consecutive patients.
Demographic (age, sex, marital status, educational level), neurological (EDSS, MSSS), and nutritional (anthropometric measures, dietary habits) information were collected. Physical activity and smoking habits were also investigated. Food items were grouped according to the NOVA classification. Patients were classified in two groups based on MS severity ("mild" and "moderate to high").
Higher UPF consumption was associated with moderate-to-high MS severity compared to lower consumption in both the unadjusted model (OR = 2.28, 95% CI: 1.04-5.01) and after adjustment for potential background (OR = 2.46, 95% CI: 1.04-5.83) and clinical confounding factors (OR = 2.97, 95% CI: 1.13-7.77).
Although these results are only preliminary and hypothesis generating, it is important to explore how various aspects of the diet may relate to MS severity in order to identify the best strategy to support MS patients over the disease course.
多发性硬化症是一种病因多因素的慢性炎症性神经和免疫介导疾病。超加工食品（UPF）由于其营养价值低，通常被认为不健康。新出现的证据表明，除了其营养成分外，其他因素可能在慢性炎症中发挥额外作用。
在一组意大利多发性硬化症连续患者中，研究食用超加工食品与多发性硬化症严重程度之间的潜在关联。
收集人口统计学信息（年龄、性别、婚姻状况、教育水平）、神经学信息（扩展残疾状态量表、多发性硬化症严重程度评分）和营养信息（人体测量指标、饮食习惯）。还调查了身体活动和吸烟习惯。食品项目根据NOVA分类进行分组。患者根据多发性硬化症严重程度分为两组（“轻度”和“中度至重度”）。
在未调整模型（比值比=2.28，95%置信区间：1.04-5.01）以及对潜在背景因素（比值比=2.46，95%置信区间：1.04-5.83）和临床混杂因素进行调整后（比值比=2.97，95%置信区间：1.13-7.77），与较低的超加工食品摄入量相比，较高的超加工食品摄入量与中度至重度多发性硬化症严重程度相关。
尽管这些结果只是初步的且仅用于提出假设，但探索饮食的各个方面如何与多发性硬化症严重程度相关，以便确定在疾病过程中支持多发性硬化症患者的最佳策略非常重要。
