The aim of this work was to assess the influence of nutritional intervention on inflammatory status and wellness in people with
multiple sclerosis. To this end, in a seven-month pilot study we investigated the effects of a calorie-restricted, semi-vegetarian diet
and administration of vitamin D and other dietary supplements (fish oil, lipoic acid, omega-3 polyunsaturated fatty acids, resveratrol
and multivitamin complex) in 33 patients with relapsing-remitting multiple sclerosis and 10 patients with primary-progressive
multiple sclerosis. At 0/3/6 months, patients had neurological examination, filled questionnaires and underwent anthropometric
measurements and biochemical analyses. Serum fatty acids and vitamin D levels were measured as markers of dietary compliance
and nutritional efficacy of treatment, whereas serum gelatinase levels were analyzed as markers of inflammatory status. All
patients had insufficient levels of vitamin D at baseline, but their values did not ameliorate following a weekly administration of
5000 IU, and rather decreased over time. Conversely, omega-3 polyunsaturated fatty acids increased already after three months,
even under dietary restriction only. Co-treatment with interferon-beta in relapsing-remitting multiple sclerosis was irrelevant to
vitamin D levels. After six months nutritional treatment, no significant changes in neurological signs were observed in any group.
However, serum levels of the activated isoforms of gelatinase matrix metalloproteinase-9 decreased by 59% in primary-progressive
multiple sclerosis and by 51% in relapsing-remitting multiple sclerosis patients under nutritional intervention, including dietary
supplements. This study indicates that a healthy nutritional intervention is well accepted by people with multiple sclerosis and may
ameliorate their physical and inflammatory status