How Ultra-Processed Food Impacts MS Progression

In this episode of MD Newsline, Dr. Gloria Dalla Costa, a researcher at Harvard University, shares groundbreaking insights into the role of ultra-processed foods in multiple sclerosis (MS) progression. Drawing from her research on environmental and metabolic risk factors, Dr. Dalla Costa discusses how dietary habits may influence inflammation, disease activity, and long-term neurological outcomes in MS patients.

Her work reveals compelling evidence that higher consumption of ultra-processed foods correlates with increased inflammatory markers, worsened MRI outcomes, and a greater risk of relapse. By analyzing blood-based metabolic signatures, her team is uncovering how these foods interact with biological pathways tied to chronic inflammation and neurodegeneration.

Dr. Dalla Costa also discusses the Nova classification of processed foods, the role of ceramides and other metabolites in cellular health, and how regional dietary patterns affect disease outcomes. She emphasizes the importance of adopting a Mediterranean-style diet and reducing ultra-processed food intake as a modifiable lifestyle factor that can complement established MS therapies.

Episode Highlights

Exploring Environmental Risk Factors for MS
Dr. Dalla Costa explains how her team investigates multiple environmental contributors to MS, including Epstein–Barr virus exposure, vitamin D levels, and now, ultra-processed food intake.

Ultra-Processed Foods and Disease Activity
Her findings show that MS patients with higher levels of ultra-processed food metabolites in their blood experience 30% more relapses and worse MRI lesion progression over five years.

Metabolic Signatures and Biomarkers
Dr. Dalla Costa outlines how measuring circulating metabolites in blood and urine offers an innovative way to assess dietary exposure objectively, bypassing unreliable food questionnaires.

Dietary Classification and Health Impact
The Nova system distinguishes between unprocessed, minimally processed, processed, and ultra-processed foods. Additives, preservatives, and colorants—while convenient—are linked to inflammation and metabolic stress.

Towards Personalized Nutrition in MS
Emerging evidence suggests that dietary modification could become a complementary approach in MS management. Dr. Dalla Costa envisions a future where AI and machine learning will personalize nutritional recommendations for patients.

Future Directions in Research
Her team plans to explore how ultra-processed foods affect the gut barrier, contribute to chronic inflammation, and potentially inform dietary policy and patient education globally.

Key Takeaway

Dr. Dalla Costa underscores that reducing ultra-processed food intake may serve as a simple yet powerful tool to support neurological health in MS patients. By combining validated therapies with mindful dietary choices, clinicians and patients can work together to mitigate inflammation and improve long-term outcomes.

 Resources

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Connect with Dr. Gloria Dalla Costa:  Here