High-carb diet may raise MS risk, especially for women: Study
Those younger than 60 also seen at increased risk
Eating more carbohydrates significantly increases the risk of developing multiple sclerosis (MS), particularly among women and people younger than 60, according to a study based on data from the U.K.
“Higher intakes of total carbohydrates, total sugars, fiber, fructose, and glucose were significantly associated with increased MS risk, with dose–response analyses revealing a linear association between these carbohydrate intake and MS incidence,” researchers wrote in the study, “Association between dietary carbohydrate intake and multiple sclerosis risk: a large-scale cohort study,” which was published in Frontiers in Nutrition.
The researchers said the study “highlights the potential of dietary modification as a population-wide strategy for reducing the risk of MS.”
The food that a person eats has profound effects on health and well-being. Several studies have suggested that certain dietary patterns may alter the risk of MS or the course of the disease, but research on the topic is complex and much is still unknown.
Carbohydrates are nutrients that come from starch, sugar, and fiber that the body breaks down to generate energy. These molecules are known to modulate the immune system, with different types of carbohydrates having distinct effects. But there’s little data on the association between carbohydrate intake and MS risk.
Biobank data analysis shows significant link between carbs, MS
To know more, researchers in China analyzed data from the U.K. Biobank — a national database collecting health and lifestyle data from people in the U.K. — to assess if carbohydrate intake is associated with MS risk.
“Given that epidemiological evidence on carbohydrates and MS remains scarce, we aimed to address this gap by leveraging the [U.K. Biobank] dataset to comprehensively evaluate the associations between total carbohydrate intake, nine specific carbohydrate subtypes, and the risk of MS,” the researchers wrote.
The analyses included data on more than 210,000 people, 495 of whom developed MS over a median follow-up time of 13.25 years. About three-quarters of patients (72.3%) were women.
Using data from self-reported questionnaires, the researchers determined how much carbohydrates each person was eating. They then used statistical models to identify significant associations between carbohydrate intake and MS risk.
Results showed that people who developed MS consumed more carbohydrates than those who didn’t. This indicated that there was a significant association, with a higher carbohydrate intake being linked with a greater risk of developing MS.
A few types of carbohydrates — total sugars, fiber, fructose, and glucose — also showed statistically significant associations with MS risk.
Further analyses based on sex showed that the association between carbohydrates and MS risk was statistically significant in women, but not in men.
Analyses stratified by age also showed a significant association between total carbohydrate intake and total sugars and MS risk among people younger than 60. In those older than 60, only associations between MS risk and intake of fiber, fructose, and glucose were observed.
“These findings offer valuable insights for developing dietary interventions focused on carbohydrate regulation to mitigate MS risk, which may help reduce its public health burden,” the scientists wrote.
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