N※N

Ultraprocessed Foods Strongly Linked to Elevated MS Activity

  //food-wine.news-articles.net/content/2025/10/01 .. ods-strongly-linked-to-elevated-ms-activity.html
  Published in Food and Wine on Wednesday, October 1st 2025 at 5:56 GMT by Medscape
          ^{🞛 This publication is a summary or evaluation of another publication 🞛 This publication contains editorial commentary or bias from the source}

268x188/12585 Bytes

246x205/8299 Bytes

267x189/12369 Bytes

Ultraprocessed Foods and Multiple Sclerosis: New Evidence Links the Two

A recent Medscape article (March 2025) reports on a large, prospective observational study that found a striking association between the consumption of ultraprocessed foods (UPFs) and increased disease activity in people with multiple sclerosis (MS). The study, conducted by researchers at the Karolinska Institute in Sweden, followed 1,200 MS patients for 12 months and used both self‑reported dietary intake and magnetic resonance imaging (MRI) to capture disease activity. The authors concluded that a diet high in UPFs is linked to a 35 % higher likelihood of new or enlarging lesions on MRI and a two‑fold increase in the risk of clinical relapses.

What Are Ultraprocessed Foods?

UPFs are defined by the NOVA classification system as industrial formulations that contain few, if any, whole foods, but are loaded with added sugars, refined fats, salt, and a range of chemical additives such as emulsifiers, flavor enhancers, and colorants. The Medscape piece links to a “What Is Ultraprocessed Food?” article that describes the most common UPFs—soft drinks, instant noodles, snack chips, frozen meals, and sweet pastries—and explains how these items are engineered for maximum palatability and shelf‑life. The article emphasizes that UPFs are now a staple of the modern diet, accounting for roughly 60 % of daily energy intake in many Western countries.

Study Design and Key Findings

Cohort and Data Collection

• Participants: 1,200 adults with relapsing‑remitting MS, aged 18–65.
• Baseline dietary assessment: 7‑day food diaries analyzed by a registered dietitian; UPFs were quantified using the NOVA classification.
• Follow‑up: Clinical visits at 6 months and 12 months, each including an MRI scan and a relapse assessment by a neurologist.

Primary Outcomes

1. MRI Activity: The number of new or enlarging T2‑weighted lesions.
2. Clinical Relapse: Self‑reported worsening of symptoms confirmed by the treating neurologist.

Results

• High UPF Consumption (≥ 3 servings/day) was associated with:
  • 1.35‑fold increased odds of MRI activity compared with low UPF intake (< 1 serving/day).
  • 2.1‑fold increased risk of at least one clinical relapse over the 12‑month period.
• The association persisted after adjusting for age, sex, body mass index (BMI), smoking status, disease duration, and disease‑modifying therapy (DMT) usage.
• In a subgroup analysis, the effect was strongest among patients with a BMI > 25 kg/m², suggesting that metabolic factors may amplify the inflammatory impact of UPFs.

Mechanistic Insights

The Medscape article references a linked paper on “Inflammation, Diet, and the Gut Microbiome” which outlines several plausible biological mechanisms:

• Endotoxemia: UPFs can increase gut permeability, allowing lipopolysaccharides (LPS) to enter the circulation, triggering systemic inflammation.
• Additive‑Induced Microbiome Dysbiosis: Emulsifiers such as carboxymethylcellulose have been shown in animal models to reduce microbial diversity and foster pro‑inflammatory bacterial species.
• Advanced Glycation End‑Products (AGEs): High‑temperature processing creates AGEs that bind to RAGE receptors on immune cells, activating NF‑κB pathways.
• Oxidative Stress: Trans fats and refined sugars generate reactive oxygen species that damage myelin and axons.

Expert Commentary

Dr. Lisa Andersson, the study’s senior author, explains that “our data suggest that the diet is a modifiable factor that can influence MRI markers and relapse rates in MS.” She cautions, however, that the study is observational and cannot prove causality. “Nonetheless, the magnitude of the association and the dose‑response relationship give us confidence that UPFs contribute to inflammatory burden.”

Other experts referenced in the article include:

• Prof. James McCarthy (University of Oxford), who notes that similar associations have been observed between UPFs and other autoimmune diseases such as rheumatoid arthritis and type 1 diabetes.
• Dr. Elena Bianchi (National MS Society), who emphasizes that while disease‑modifying therapies remain the cornerstone of treatment, dietary counseling could become a valuable adjunct.

Practical Take‑Aways for Patients

The article offers concrete steps for people with MS to reduce UPF intake:

1. Plan Meals Around Whole Foods: Emphasize fresh fruits, vegetables, whole grains, legumes, and lean proteins.
2. Read Labels Carefully: Avoid products with long ingredient lists, especially those containing emulsifiers, sugar alcohols, or artificial sweeteners.
3. Cook at Home: Simple recipes using minimally processed ingredients (e.g., stir‑fried vegetables with quinoa) can reduce exposure.
4. Limit Sugary Beverages: Replace sodas with water, herbal tea, or infused water.
5. Seek Nutritional Guidance: A registered dietitian familiar with MS can help tailor a meal plan that supports immune health and balances macronutrients.

Wider Implications and Future Research

The Medscape piece situates this study within a growing body of literature linking diet quality to MS outcomes. It cites the “Mediterranean Diet and MS” trial, which found that adherence to a Mediterranean‑style diet was associated with lower relapse rates and reduced brain atrophy. Conversely, the “Western Diet and MS” observational study highlighted the deleterious effects of saturated fats and refined carbohydrates.

The article urges clinicians to consider routine dietary assessments in MS care, noting that “the evidence is converging on the idea that what patients eat can modulate neuroinflammation.” It also calls for randomized controlled trials (RCTs) to test whether reducing UPF consumption can translate into measurable clinical benefits. A forthcoming RCT (PROMS‑UPF) is slated to enroll 500 patients and compare a low‑UPF diet with standard dietary advice over 18 months.

Conclusion

The 2025 Medscape article presents compelling evidence that ultraprocessed foods—a pervasive element of modern diets—are strongly linked to increased MRI activity and higher relapse rates in multiple sclerosis. By integrating data from dietary records, imaging, and clinical outcomes, the study underscores the potential of diet as a modifiable risk factor in MS management. For patients, the practical message is clear: cutting back on UPFs and focusing on whole, minimally processed foods may help reduce inflammatory burden and improve disease trajectory. For clinicians and researchers, the findings highlight a promising avenue for adjunctive therapy and a call to design interventional studies that can test the efficacy of dietary modifications in altering the course of MS.