A Esclerose Múltipla (IN) is a chronic disease, inflammatory, Demyelinating and degenerativa that affects the central nervous system. Although its cause is not perfectly clear, is believed to involve autoimmune processes. Common manifestations include paresthesias, visual changes, urinary and bowel dysfunction, changes in balance and motor coordination, ataxia, fatigue, pain, psychological and cognitive changes. There is no cure for MS and its treatment is pharmacological.
With respect to power, it is known that the practice of healthy eating contributes to the quality of life of patients.
Indeed, the power of individuals with MS should be based on the principles of a healthy diet recommended for the general population. Should focus on eating foods rich in essential fatty acids, particularly the family of omega 3, there is evidence that changes may contribute to the inflammatory response characteristic of that disease. Should also include in your diet, foods rich in vitamin B12, A, C, E e D, Important for the synthesis of myelin and normal functioning of the immune system, CONTROL OF auxiliando no symptoms from.
Recommendations for healthy eating
- Distribute food day for five or more meals so as not to become 3pm - 3:30 a.m. without eating;
- Eat the right amount of food that meets the individual needs, preventing overweight;
- Make meals in quiet surroundings and calmly chewing food, savoring the meal.
- Opt for the intake of unsaturated fats, like oil and limit the intake of saturated fats (for example, butter, lard, fat meats, fat cheeses).
- A carne, fish, eggs and Dairy, besides providing protein of high biological value, are a source of vitamin B12. It is important to include these foods in the diet, but should be consumed in moderation. In the case of Dairy, choose the thin versions.
- Consume, at least, two servings of fatty fish per week, (tuna, sardine, cavala) and include in the diet food of plant source of omega fatty acids 3 (for example, seeds and linseed oil).
- Give preference to white meat. Always remove the skin and visible fat;
- Increase intake of fruit and vegetables - the main meals start with a bowl of soup and accompany the main course with vegetables or vegetables. Consume, at least, 2 pieces of fruit per day. The fruit and vegetables are rich in vitamins, minerals, Fiber feed, antioxidants and other protective compounds that beneficiam health.
- Opt for healthier cooking methods: Baked, steamed, Grilled, baked low fat, caldeiradas. Avoid fried and baked with lots of fat.
- Prefer cereal Unsophisticated, such as dark bread, pasta or brown rice; are richer in B vitamins and dietary fiber. Help quench and contribute to the reduction of constipation.
- Betting on daily water intake, case, infusions and herbal teas without sugar, avoiding the use of refrigerants, sugary juices and alcoholic beverages. Patients with urinary incontinence should not diminish the daily fluid intake, they may increase the risk of urinary tract infections and trigger the onset or increase of constipation;
- Reduce the amount of salt and avoid the consumption of ready meals, rich in sodium and harmful fats.
- Timely planning meals contributes to food variety and avoids the temptation to opt for less balanced meals.
- Limit consumption of sugary products, rich in fat and salt. Examples: products Confectionery and pastry, sweet desserts, chocolates, pretzels, pies, batatas-fry, corn strips.
- Attention to taking dietary supplements, including vitamin supplements - should first consult with a healthcare professional.
- Seja active! Practice physical activity properly advised and supervised by professionals;
The recommended medication in the treatment of MS, can induce weight gain. Indeed, Many MS patients are obese. It, therefore, fundamental practice a balanced diet that helps to control / decrease of body weight and to avoid the appearance of associated diseases such as diabetes, dyslipidemia and hypertension.
For more information, contact the Association.
Text produced by, Joan and Catherine Castro, Physiotherapist, Student of Nutritional Sciences at the Catholic University