Investigation of the Effect of the MIND Diet on Disease Symptoms in Patients With MS

Summary

The planned parallel group, randomized controlled study design will be used to determine the effects of the MIND diet applied to MS patients on fatigue, quality of life, technological function and brain fog and to contribute to the scientific literature. This study document will also determine the scope of the MIND diet for MS details. The regular questions it aims to answer are as follows:

* Is the MIND diet applied to MS treatments effective on quality of life compared to traditional healthy nutrition?
* Is the MIND diet applied to MS treatments effective on fatigue compared to traditional healthy nutrition therapy?
* Is the MIND diet applied to MS treatments effective on brain fog compared to traditional healthy nutrition therapy?

In this study, the MIND diet will be controlled with a traditional healthy nutrition program specific to Türkiye to evaluate the effect of the MIND diet on MS disease.

Participants:

* Adhere to your specially prepared diet for 3 months
* Participate in online meetings with researchers every week to check compliance with the diets
* Visit the hospital for a check-up at the end of 3 months The collected study data will be analyzed in a computer environment using the Statistical Package for Social Sciences (IBM, SPSS, version 29.0) software, and p\<0.05 is accepted as the significance level.

Conditions

• Multiple Sclerosis
• Diet Therapy
• Body Composition
• Randomised Controlled Trial
• Brain Fog
• Fatigue Syndrome, Chronic
• Quality of Life (QOL)

Interventions

BEHAVIORAL

MIND Diet (Mediterranean-DASH Intervention for Neurodegenerative Delay)

The MIND diet consists of 15 components. While the first 10 of the components are considered healthy for the brain, the last 5 are considered unhealthy. The MIND diet portion and consumption frequency recommendations are as follows; olive oil consumption ≥ 48 g/day; oil seeds and nuts ≥ 5 servings/week; green leafy vegetables ≥1 serving/day; cooked vegetables ≥1 serving/day; whole grains ≥3 servings/day; legumes 3 servings/week; red fruits such as blueberries and strawberries ≥2 servings/week; poultry ≥2 servings/week; fish and seafood ≥1 serving week; red wine 1 glass/day; red meat ≤4 servings/week; butter ≤10 g/day; bakery products \<5 servings/week; fast food \<1 serving/week. Patients assigned to this group will be given a diet program based on isocaloric, MIND diet principles, which they will be asked to follow for 12 weeks.

BEHAVIORAL

Traditional healthy nutrition program specific to Turkey

There are no prohibited foods in the traditional Türkiye-specific nutrition recommendations included in the TÜBER 2022 report, but there are foods that are recommended to be restricted or increased. According to the healthy nutrition program, 3 portions/day from the milk and dairy products (milk, yogurt, kefir, cheese) group; 2.5-3 portions/day from the meat, chicken, fish, eggs, legumes, oilseeds and nuts group; 2.5-4 portions/day from the vegetable group; 2-3 portions/day from the fruit group; 3-7 portions/day from the bread and cereal group; 3-4 portions/day from the fat group and finally, simple sugar consumption is recommended as a maximum of 10% of total energy. An isocaloric diet will be prepared according to the body composition and eating habits of the patients and they will be asked to follow it for 12 weeks.

Sponsors & Collaborators

• Betul Uner

  lead OTHER

Study Design

Allocation

RANDOMIZED

Purpose

SUPPORTIVE_CARE

Masking

SINGLE

Model

PARALLEL

Eligibility

Min Age

18 Years

Max Age

65 Years

Sex

ALL

Healthy Volunteers

No

Timeline & Regulatory

Start

2025-06-16

Primary Completion

2025-11-27

Completion

2025-12-27

Countries

• Turkey (Türkiye)

Study Locations