Nutritional Intervention in Patients with Multiple Sclerosis, Correlation with Quality of Life and Disability—A Prospective and Quasi-Experimental Study

Multiple sclerosis (MS) is a multifactorial disease, with diet and lifestyle playing an important role in its development. The Mediterranean diet has been considered to be particularly beneficial for MS patients. The aim of the present study was to investigate the relationship between diet and MS, as well as evaluate the effect of the Mediterranean diet on patients’ quality of life and level of disability. The six-month study included 130 patients, divided into a control and intervention group. Data collection instruments were used for the collection of demographic and medical characteristics of the participants, as well as data regarding disability [(Multiple Sclerosis Rating Scale-Revised (MSRS-R) and Multiple Sclerosis Impact Scale-29 (MSIS-29)], nutrition [Mediterranean Diet Score (MedDiet Score) and Mini Nutritional Assessment (MNA)], and quality of life [Multiple Sclerosis Quality of Life-54 (MSQOL-54)]. The results indicated that the demographic characteristics of the groups were similar. The MNA score was positively associated with physical (p = 0.002) and mental health (p = 0.001). The intervention group reported an improvement in adherence to the Mediterranean diet, an increase in the MedDiet Score, and a decrease in the MSRS-R Score, indicating an improvement in functional capacity, nutritional status, and quality of life. In conclusion, the Mediterranean diet can improve the functionality and quality of life of patients with MS. Nutrition education is therefore deemed critical, and further research is required to reinforce these findings.