Diet eased disability scores in small MS study

A new small study has found that following a gluten-free diet for six months eased disability scores and supported healthier body composition in women living with relapsing remitting multiple sclerosis (MS). The findings add to growing interest in the link between gut health, inflammation and MS, and suggest that structured dietary approaches may offer some people an additional way to support their wellbeing.

In this study, researchers noted that participants who followed a carefully planned gluten free diet saw a small but meaningful improvement in their disability score over six months, while those on a standard diet saw no change.

The team also looked at a compound called lipopolysaccharide, often shortened to LPS, which is produced by certain gut bacteria and can drive inflammation. Levels of LPS fell significantly in the gluten free group, which the researchers believe may have contributed to the improvements seen.

Although there is no specific recommended diet for MS, many people choose to explore different approaches to support their symptoms and overall health. Gluten free diets are essential for people with coeliac disease, although evidence for gluten removal in MS is limited. The researchers stressed that there are currently no official dietary guidelines recommending a gluten free approach for MS, and more research is needed before any firm conclusions can be made.

The study, carried out in Turkey, included 54 women with relapsing remitting MS. Those in the gluten-free group were offered tailored diet plans and education on gluten-containing foods, while the control group received general healthy eating advice. After six months, the gluten-free group recorded an average reduction of 0.24 on the Expanded Disability Status Scale. They also experienced improvements in weight, waist and hip measurements, and body fat, while maintaining lean muscle. The researchers suggested that lower energy and carbohydrate intake may have supported this healthy weight management.

While the results are encouraging, the team emphasised that this was a small study and that gluten-free diets can be challenging to follow, especially in countries where grain-based foods are a large part of daily eating. They recommend larger future studies that also track physical activity and explore long-term adherence.

Overall, the findings suggest that a structured gluten-free diet may have potential as a complementary approach for some people living with MS, alongside their medical treatment and professional advice. As always, anyone considering a dietary change is encouraged to speak with a health professional to find an approach that feels safe, sustainable and right for their own needs.

Are you looking for ways to help manage MS symptoms with diet? Be sure to read our Diet and Supplements Choices booklet here which is packed with information.