DIETARY FAT AS A RISK-FACTOR IN MULTIPLE SCLEROSIS

Swank and Dugan (1990) have advocated a diet extremely low in animal fat and all shortened or hydrogenated saturated fats for people with multiple sclerosis. The starting point for this theory was research undertaken in Norway showing marked differences in MS rates between rural (diet high in animal fats) regions and coastal (diet high in fish oil).

Swank observed 144 patients for 34 years on a very low fat diet with unsaturated fish oil supplements, and the results published in 1990 showed considerably less deterioration for each level of neurological disability at outset amongst those who stuck to the diet. The best results were obtained for those with minimal symptoms at onset, amongst whom there was 95% survival and remaining physically active rate (exclusive of non-MS related death).

Lauer (1997) points out in another piece of research that as well as a likely relationship between saturated fats and MS, there is also an inverse relationship with vegetable and fish products. Of course, we must remain open to the possibility that either of these may confound the other.