Multiple sclerosis (MS) is a chronic autoimmune disease of the central nervous system.

It affects the myelin sheath, the protective covering of nerve fibers, leading to symptoms such as fatigue, muscle weakness, balance problems, blurred vision, and cognitive impairment. MS is a complex disease that results from a combination of genetic, environmental, and lifestyle factors. One of these factors is diet, and in particular, meat consumption.

In this article, we will explore the relationship between meat consumption and protection against MS.

Meat and MS Risk

Research has suggested that a high intake of meat, especially red and processed meat, may increase the risk of developing MS.

For example, a study in 2017 found that people who consumed the most red and processed meat were 1.6 times more likely to develop MS than those who consumed the least. Another study in 2018 found that high meat consumption during adolescence was associated with a higher risk of MS in women.

One possible explanation for the link between meat and MS risk is the presence of certain compounds in meat, such as heme iron, nitrosamines, and saturated fat, that have been shown to have pro-inflammatory and oxidative effects.

These effects can damage the myelin sheath and trigger immune responses that lead to MS.

Meat and MS Progression

Not only does meat consumption affect the risk of developing MS, but it also appears to affect the course of the disease.

A study in 2019 found that people with MS who consumed a diet high in red and processed meat had a higher rate of disability progression and more lesions on their brain MRI scans than those who consumed a diet low in meat. Another study in 2020 found that a vegetarian or Mediterranean-style diet was associated with a lower risk of disability progression in people with relapsing-remitting MS.

One possible explanation for the link between meat and MS progression is the role of gut microbiota.

Animal studies have shown that a diet high in meat can alter the composition and function of gut bacteria in a way that promotes inflammation and worsens MS-like symptoms. In contrast, a plant-based diet rich in fiber and phytochemicals can promote the growth of beneficial gut bacteria and reduce inflammation.

Meat and MS Prevention

While the evidence linking meat consumption to MS risk and progression is fairly consistent, the evidence for meat consumption as a protective factor against MS is less clear.

Some studies have suggested that high meat consumption, especially of fish and white meat, may reduce the risk of developing MS. For example, a study in 2011 found that women who consumed the most fish had a 45% lower risk of developing MS than those who consumed the least. Another study in 2017 found that high intake of poultry was associated with a lower risk of MS.

One possible explanation for the link between white meat and MS prevention is the presence of nutrients such as vitamin D, omega-3 fatty acids, and selenium, which have been shown to have anti-inflammatory and neuroprotective effects.

However, more research is needed to confirm the protective effect of white meat on MS risk.

Conclusion

The relationship between meat consumption and protection against MS is complex and multifactorial.

While some studies suggest that high consumption of red and processed meat may increase the risk of developing MS and worsen the course of the disease, others suggest that consuming white meat, especially fish and poultry, may be protective against MS. The best approach is to consume meat in moderation and incorporate a variety of plant-based foods rich in nutrients and fiber that can promote gut health and reduce inflammation.