Eating more oily fish and wholegrain bread may cut the risk of multiple sclerosis, a study using UK Biobank data suggests.
The findings add to evidence that diet is a modifiable factor in preventing the disease.
Multiple sclerosis (MS) occurs when the immune system attacks myelin, the protective coating on nerve fibres in the brain and spinal cord.
Researchers in China analysed data from 303 adults with MS and 1,212 adults without the condition.
Compared with controls, people with MS were less physically active, smoked more often, had lower vitamin D levels and were less likely to eat oily fish regularly.
Statistical analyses found that eating oily fish such as salmon, mackerel, sardines and herring reduced MS risk by 32 per cent, while eating more bread reduced it by 28 per cent, driven by wholemeal or wholegrain varieties.
A synergistic effect was seen: people who ate both oily fish and wholegrain bread had a 47 per cent lower risk than those who ate neither.
The team also used Mendelian randomisation, a method that uses genetic differences linked to diet to test causal relationships.
This suggested that eating more raw vegetables, oily fish and cereal reduced MS risk, while eating more cooked vegetables increased risk fourfold and pork increased it ninefold.
Benefits of oily fish were especially strong for adults aged 45 to 60, women, people with less physical activity and those with lower body mass index.
For bread, younger adults and those with higher body mass index benefited most.
The researchers said: “Our study provided evidence that regular consumption of oily fish and wholemeal/wholegrain bread can effectively lower the risk of developing MS, verifying the association between various diets patterns and the onset of MS.”
