ORIGINAL PAPER
Factors associated with nutritional status and risk factors of metabolic disorders in persons with multiple sclerosis
1
Department of Nutrition and Dietetics, Jan Kochanowski University, Kielce, Poland
2
Institute of Public Health Sciences, Collegium Medicum, Kielce, Poland
Submission date: 2024-02-10
Final revision date: 2024-12-30
Acceptance date: 2024-12-30
Publication date: 2025-12-15
Corresponding author
Elżbieta Cieśla
Elżbieta Cieśla Department of Nutrition and Dietetics Jan Kochanowski University Kielce, Poland
Elżbieta Cieśla Department of Nutrition and Dietetics Jan Kochanowski University Kielce, Poland
Medical Studies 2025;41(4):370-377
KEYWORDS
TOPICS
ABSTRACT
Introduction:
Nutritional status and metabolic health may affect the course of multiple sclerosis (MS), and they are key determinants of a patient’s physical ability and well-being.
Aim of the research:
The aim of this study was to analyse factors related to the nutritional status and the occurrence of risk factors of metabolic disorders in persons with MS.
Material and methods:
The disability status of MS patients (N = 115; 75.7% women) was assessed using the Expanded Disability Status Scale (EDSS; 2.6 ±1.7 pts). The nutritional status was assessed based on anthropometric measurements and a body composition analysis performed using the bioelectrical impedance method. Physical activity (PA) was measured using an accelerometer. Furthermore, selected biochemical parameters of the blood serum were analysed.
Results:
A higher percentage of time spent on light PA was associated with lower body mass index, waist to height ratio, adiposity indicators, and triglyceride (TG) concentrations, and with higher high-density lipoprotein (HDL)-cholesterol concentrations (p ≤ 0.05). A higher intake of fruits and vegetables was associated with lower anthropometric indicators of the nutritional status and adiposity indicators (p ≤ 0.05). A higher intake of red meat, cold cuts, and sausages showed a positive relationship with the value of the glucose concentration (p ≤ 0.05).
Conclusions:
Our findings suggest that increasing physical activity should be the primary recommended strategy for counteracting excessive adiposity in persons with MS. Dietary habits also seem to be a significant modifiable determinant of the nutritional status and metabolic health in this group. Consequently, persons with MS should be provided with dietary counselling.
Nutritional status and metabolic health may affect the course of multiple sclerosis (MS), and they are key determinants of a patient’s physical ability and well-being.
Aim of the research:
The aim of this study was to analyse factors related to the nutritional status and the occurrence of risk factors of metabolic disorders in persons with MS.
Material and methods:
The disability status of MS patients (N = 115; 75.7% women) was assessed using the Expanded Disability Status Scale (EDSS; 2.6 ±1.7 pts). The nutritional status was assessed based on anthropometric measurements and a body composition analysis performed using the bioelectrical impedance method. Physical activity (PA) was measured using an accelerometer. Furthermore, selected biochemical parameters of the blood serum were analysed.
Results:
A higher percentage of time spent on light PA was associated with lower body mass index, waist to height ratio, adiposity indicators, and triglyceride (TG) concentrations, and with higher high-density lipoprotein (HDL)-cholesterol concentrations (p ≤ 0.05). A higher intake of fruits and vegetables was associated with lower anthropometric indicators of the nutritional status and adiposity indicators (p ≤ 0.05). A higher intake of red meat, cold cuts, and sausages showed a positive relationship with the value of the glucose concentration (p ≤ 0.05).
Conclusions:
Our findings suggest that increasing physical activity should be the primary recommended strategy for counteracting excessive adiposity in persons with MS. Dietary habits also seem to be a significant modifiable determinant of the nutritional status and metabolic health in this group. Consequently, persons with MS should be provided with dietary counselling.
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