Ultraprocessed Food Intake Linked to MS Disease Activity

ECTRIMS_Barcelona_2025
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Researchers examined the association between ultraprocessed food consumption and multiple sclerosis activity in patients with a first demyelinating event.
Higher ultraprocessed food intake resulted in increased disease activity in early multiple sclerosis, underscoring the necessity of dietary strategies for this patient population.

Higher intake of ultraprocessed food results in increased multiple sclerosis (MS) disease activity, according to study results presented at the European Committee for Treatment and Research in Multiple Sclerosis (ECTRIMS) Congress 2025, held in Barcelona, Spain from September 24 to 26, 2025.

Researchers examined the association between ultraprocessed food intake and disease activity in early MS. Using data from the BENEFIT trial (ClinicalTrials.gov Identifier: NCT00185211), the researchers randomized patients with a first demyelinating event to interferon beta-1b or placebo for 5 years. An ultraprocessed food metabolomic signature was used as a scoring system.

Study outcomes included time to clinically definite or magnetic resonance imaging (MRI)-based MS, relapse rates, and MRI lesion metrics. Models were adjusted for age, sex, treatment, disease burden at baseline, body mass index, vitamin D, and smoking status.

Of 451 patients with clinically isolated syndrome identified for the study, 208 developed clinically definite MS over the 5-year follow-up.

Targeted dietary strategies may help mitigate early MS disease activity.

Higher ultraprocessed food scores were associated with greater T1 hypointense lesion volume (β=0.001; P =.022) and lower baseline MS functional composite scores (β=-0.194; P =.036). In addition, patients with higher vs lower ultraprocessed food intake had more frequent MS relapses at 5 years (adjusted risk ratio [RR], 1.30; 95% CI, 1.06-1.59; P =.01), higher rates of new active lesions at 2 years (RR, 1.08; 95% CI, 1.00-1.17; P =.05), and larger increases in T2 lesion volume at 2 years (β=173.97 mm³; 95% CI, -120.46 to 468.40; P =.036).

Overall, higher ultraprocessed food intake increased inflammatory disease activity over a period of 5 years. The researchers concluded, “Targeted dietary strategies may help mitigate early MS disease activity.”

Disclosures: Multiple authors declared affiliations with biotech, pharmaceutical, and/or device companies. Please see the original reference for a full list of authors’ disclosures.

References:

Costa GD, Cortese M, Clish C, et al. Association of ultra-processed food intake with increased MS disease activity: findings from the BENEFIT trial. Presented at: ECTRIMS Congress 2025; September 24-26, 2025; Barcelona, Spain. Abstract 2548/O046.