What are the dietary recommendations for someone with multiple sclerosis?

Dr. Roy Swank, professor of neurology at the University of Oregon Medical School, has provided convincing evidence that a diet low in saturated fats, maintained over a long period of time, tends to retard the disease process of MS and reduce the number of attacks. Swank, who began successfully treating patients with his low-fat diet in 1948, recommends:A saturated fat intake of no more than 10 grams per dayA daily intake of 40 to 50 grams of polyunsaturated oils (margarine, shortening, and hydrogenated oils are not allowed)At least 1 teaspoon of cod liver oil per dayA normal allowance of protein (0.8 gram per kilograms)Consumption of cold-water fish (e.g., salmon, mackerel, and herring) three or more times per week in order to boost omega-3 fatty acidsThe Swank diet was originally thought to help patients with MS by overcoming an essential fatty acid deficiency. Currently, it is thought that the beneficial effects are probably a result of (1) decreasing platelet aggregation, (2) decreasing the autoimmune response, and (3) normalizing the decreased essential fatty acid levels found in patients with MS.

A high intake of saturated fatty acids and animal fat is linked to MS. Consumption of saturated fatty acids, creating a relative deficiency state. Making matters worse is that individuals with MS are also thought to have a defect in essential fatty acid absorption and/or transport, which results in a functional deficiency state.

Without the essential fatty acids, the myelin sheath does not form or function properly. Food allergy has been implicated in the progression of MS, in particular the consumption of two common allergens, gluten and milk.

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