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Randomized Controlled Trial
. 2023 Nov;29(13):1659-1675.
doi: 10.1177/13524585231208330.

A low-fat diet improves fatigue in multiple sclerosis: Results from a randomized controlled trial

Affiliations
Randomized Controlled Trial

A low-fat diet improves fatigue in multiple sclerosis: Results from a randomized controlled trial

Emma Chase et al. Mult Scler. 2023 Nov.

Abstract

Background: Fatigue can be a disabling multiple sclerosis (MS) symptom with no effective treatment options.

Objective: Determine whether a low-fat diet improves fatigue in people with MS (PwMS).

Methods: We conducted a 16-week randomized controlled trial (RCT) and allocated PwMS to a low-fat diet (active, total daily fat calories not exceeding 20%) or wait-list (control) group. Subjects underwent 2 weeks of baseline diet data collection (24-hour diet recalls (24HDRs)), followed by randomization. The active group received 2 weeks of nutrition counseling and underwent a 12-week low-fat diet intervention. One set of three 24HDRs at baseline and week 16 were collected. We administered a food frequency questionnaire (FFQ) and Modified Fatigue Impact Scale (MFIS) every 4 weeks. The control group continued their pre-study diet and received diet training during the study completion.

Results: We recruited 39 PwMS (20-active; 19-control). The active group decreased their daily caloric intake by 11% (95% confidence interval (CI): -18.5%, -3.0%) and the mean MFIS by 4.0 (95% CI: -12.0, 4.0) compared to the control (intent-to-treat). Sensitivity analysis strengthened the association with a mean MFIS difference of -13.9 (95% CI: -20.7, -7.2).

Conclusions: We demonstrated a significant reduction in fatigue with a low-fat dietary intervention in PwMS.

Trial registration: ClinicalTrials.gov NCT03322982.

Keywords: Multiple sclerosis; actigraphy; clinical trial; fatigue; low-fat diet; randomized controlled trial.

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Conflict of interest statement

Declaration of Conflicting InterestsThe author(s) declared no potential conflicts of interest with respect to the research, authorship, and/or publication of this article.

Figures

Figure 1:
Figure 1:
Consort Diagram
Figure 2:
Figure 2:
Change in % Calories from fat (FFQ) in ITT & per-protocol analyses
Figure 3:
Figure 3:
Change in Total MFIS in ITT & per-protocol analyses

References

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