Polyunsaturated fatty acids and the risk of multiple sclerosis

• Published in: Multiple sclerosis 2017-12, Vol.23 (14), p.1830-1838
• Main Authors: Bjørnevik, Kjetil, Chitnis, Tanuja, Ascherio, Alberto, Munger, Kassandra L
• Format: Article
• Language: English
• Subjects: Body mass index; Cigarette smoking; Dietary intake; Docosahexaenoic acid; Eicosapentaenoic acid; Energy intake; Fatty acids; Health risk assessment; Linolenic acid; Multiple sclerosis; Polyunsaturated fatty acids; Vitamin D
• ISSN: 1352-4585; 1477-0970
• DOI: 10.1177/1352458517691150

Background: Results from previous studies on polyunsaturated fatty acid (PUFA) intake and multiple sclerosis (MS) risk are conflicting. Objective: To prospectively investigate the association between dietary intake of PUFA and MS risk. Methods: We followed 80,920 women from Nurses’ Health Study (1984–2004) and 94,511 women from Nurses’ Health Study II (1991–2009) who reported on diet using a validated food frequency questionnaire every 4 years and identified 479 incident MS cases during follow-up. We used Cox regression to estimate hazard ratios (HRs) and 95% confidence intervals (CIs), for the effect of PUFA intake on MS risk adjusting for age, latitude of residence at age 15, ancestry, cigarette smoking, supplemental vitamin D intake, body mass index, and total energy intake. Results: Higher intake of total PUFA at baseline was associated with a lower risk of MS (HR top vs bottom quintile: 0.67, 95% CI: 0.49–0.90, p trend = 0.01). Among the specific types of PUFA, only α-linolenic acid (ALA) was inversely associated with MS risk (HR top vs bottom quintile: 0.61, 95% CI: 0.45–0.83, p trend = 0.001). The long-chain fatty acids eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA) were not associated with MS risk. Conclusion: Low dietary PUFA intake may be another modifiable risk factor for MS.