Multiple Sclerosis and Dietary Lipids The diseas

The disease, multiple sclerosis, results in progressive neurologic deterioration. It is one of a broad category of central nervous system demyelinating disorders. At present, the condition's cause remains unknown. Various evidence suggests that genetic and environmental factors are involved in both multiple sclerosis etiology and pathogenesis. Genetic components could manifest themselves as some abnormality of the immune system. In addition, environmental influences might include either diet or some infectious agent. The role that dietary factors play in multiple sclerosis etiology remains uncertain. Epidemiological studies appear to indicate that the disease is caused by excess dietary animal fat.

Multiple sclerosis is a serious progressive neurological disease of unknown cause. It occurs predominantly in Europe and North America. Typically, the disorder affects people between the ages of 15 and 45 years (22:3). Perhaps Kinnier Wilson (1941) described the condition best: it is "most liable to diverse fluctuations; its onset can be sudden or slow; its course acute, subacute or chronic, and marked by remissions and relapses or steadily progressive; its syndromes range from psychotic and affective disorder to neuritic pain, its lesions from cortex to conus, its types from that based on a single circumscribed plaque to sclerotic invasion of the whole neuraxis (7:66-85)." Thus, the multiple sclerosis diagnosis requires mult

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ted by "fat solvents" such as ether, chloroform, or benzene (28:61). This lipid fraction includes, among others, the following structural types: fatty acids, triglycerides, phosphatides, and glycolipids. Free fatty acids constitute only a minor lipid component. More typically, fatty acids are found in ester linkage--and occasionally in amide linkage--with, for example, a triglyceride molecule (28:61). Fatty acids are, in general, monocarboxylic acids that are unbranched and acyclic in structure. They have the basic formula CH3[CH2]nCOOH where n can be any number from 2 to 22. The fatty acids can be classified according to their number of carbon atoms. These categories may be denoted by specific prefixes. For example, the 20 carbon fatty acid, arachidonic acid (C20:4), is also known as eicosanoic acid. Furthermore, the fatty acids may additionally be subdivided according to the presence or absence of double bonds. Fatty acids without double bonds are termed "saturated;" whereas, compounds with one or more double bonds are called "unsaturated." The term, "polyunsaturated fatty acids," is reserved for unsaturated compounds that have two or more double bonds. The presence or absence of double bonds markedly affects certai
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