Evaluation of the Relationship Between Dietary Inflammatory Index, MIND Diet Score, Some Serum Parameters, and Depression Nutritional Status in Adult Women Diagnosed With Multiple Sclerosis

Abstract

This study aims to evaluate the relationship between some serum parameters, the dietary inflammatory index (DII), quality of life, depression, and nutritional status in women diagnosed with multiple sclerosis (MS). A total of 153 women aged 20–50 residing in Ankara participated in the study, including 73 MS patients and 80 in the control group. The study assessed general characteristics, anthropometric measurements, the Multiple Sclerosis Quality of Life Scale (MSQOL-54), the Beck Depression Inventory-21 (BDI), MIND Diet Score (MIND), a 3-day food consumption record, the Healthy Eating Index-2015 (HEI-2015), DII, and biochemical findings. The average waist circumference in the MS group (84.5 ± 12.22 cm) was significantly higher than that of the control group (80.5 ± 10.60 cm) (p < 0.05). The average BDI score was 12.9 ± 9.66 points in the MS group and 7.9 ± 6.16 points in the control group, with the MS group scoring significantly higher (p < 0.05). The mean MIND diet score in the MS group (6.3 ± 1.90) was significantly lower (p < 0.05) compared to the control group (6.9 ± 1.71). The mean DII and HEI-2015 scores were lower in the control group (2.2 ± 2.34 and 44.6 ± 9.86, respectively) compared to the MS group (2.4 ± 2.43 and 44.8 ± 12.69). In the MS group, 64.2% had a poor diet, whereas 72.5% of the control group had a poor diet. In the control group, 27.5% had a diet needing improvement compared to 34.6% in the MS group. This study provides detailed insights into anthropometric measurements, serum parameters, depression, and especially nutritional status in MS patients. Given the significantly low MIND diet scores in individuals with MS, implementing individualized medical nutrition therapy would be beneficial. This approach could enhance nutritional status, improve diet quality, and raise awareness about healthy and balanced nutrition for individuals with MS.