Researchers studied 54 women with a type of multiple sclerosis called RRMS to see if avoiding gluten could help them feel better. Half of the women followed a gluten-free diet for six months, while the other half ate normally. The women who avoided gluten showed improvements in their MS symptoms, lost weight, and had lower levels of a harmful substance in their blood called lipopolysaccharide. These results suggest that changing what you eat might be a helpful addition to regular MS treatment, though more research is needed to confirm these findings.

The Quick Take

  • What they studied: Whether avoiding gluten (a protein found in wheat, barley, and rye) could help women with a specific type of multiple sclerosis feel better and reduce harmful substances in their blood.
  • Who participated: 54 women with relapsing-remitting multiple sclerosis (RRMS), which is the most common type of MS. They were divided into two groups of 27 women each.
  • Key finding: After six months, women who avoided gluten showed improvement in their MS symptoms (measured by a disability scale), had lower levels of a harmful blood substance, and lost weight. The gluten-free group improved by about 0.24 points on a disability scale, while the regular diet group stayed the same.
  • What it means for you: If you have RRMS, avoiding gluten may help reduce symptoms and improve overall health when combined with your regular MS treatment. However, this is just one study, and you should talk to your doctor before making major diet changes.

The Research Details

This was a controlled study where researchers followed two groups of women with MS for six months. One group (27 women) carefully avoided all gluten in their diet, while the other group (27 women) received general healthy eating advice but continued eating gluten normally. The researchers measured the women’s weight, body measurements, what they ate, and blood samples at the start, after three months, and after six months.

The gluten-free group received structured guidance on what foods to eat and avoid, while the regular diet group only got general healthy eating tips. This design helps researchers see if the gluten-free diet itself made a difference, rather than just eating healthier in general.

The researchers looked at three main things: how disabled the women felt (using a standard MS disability scale), harmful substances in their blood (called lipopolysaccharides or LPS), and their body measurements like weight and waist size.

This research approach is important because it directly compares two groups of people with the same condition, making it easier to see if the gluten-free diet actually caused the improvements. By measuring the same things at multiple time points (start, 3 months, 6 months), researchers could track changes over time. Testing blood samples helps show that something physical in the body changed, not just how people felt.

This study has some strengths: it included a comparison group, measured multiple outcomes, and tracked people over time. However, it only included women, so results may not apply to men with MS. The sample size was relatively small (54 people total), which means the findings need to be confirmed in larger studies. The study was published in a peer-reviewed journal, meaning other experts reviewed the work before publication.

What the Results Show

Women who avoided gluten for six months showed meaningful improvements in their MS symptoms. On a standard disability scale used for MS patients, the gluten-free group improved by about 0.24 points, while the regular diet group showed no change. This improvement was statistically significant, meaning it’s unlikely to have happened by chance.

The most striking finding was in blood levels of a harmful substance called lipopolysaccharide (LPS). This substance comes from bacteria in the gut and can trigger inflammation throughout the body. The gluten-free group’s LPS levels dropped by about 378 units, while the regular diet group’s levels actually increased by about 207 units. This difference was very significant statistically (p < 0.001), meaning there’s less than a 0.1% chance this happened randomly.

Women in the gluten-free group also lost weight and body fat. Their body weight, BMI (a measure of weight relative to height), waist circumference, hip circumference, and body fat all decreased significantly compared to the regular diet group. These physical changes happened alongside the improvements in MS symptoms and blood markers.

The gluten-free group ate significantly less energy (calories) and carbohydrates over the six months, which likely contributed to their weight loss. Interestingly, the researchers found that the group assignment (gluten-free versus regular diet) was the strongest predictor of improvements in disability, LPS levels, and waist circumference, even when accounting for age, how long people had MS, and overall diet quality. This suggests the gluten-free diet itself was driving the benefits, not just general healthy eating.

This study builds on earlier research suggesting that gluten might trigger inflammation in some MS patients. Previous studies hinted that gut bacteria and intestinal health might play a role in MS, and that certain foods could affect this. This is one of the first studies to directly test whether a gluten-free diet could improve MS symptoms and reduce markers of gut-related inflammation (LPS levels). The findings support the idea that diet can influence MS disease progression, though more research is needed.

This study only included women with one specific type of MS (RRMS), so the results may not apply to men or people with other MS types. The sample size was relatively small (54 people), which means the findings need to be confirmed in larger studies. The study lasted only six months, so we don’t know if benefits continue longer or if people can stick with the diet long-term. The study didn’t measure whether people actually stuck to the gluten-free diet perfectly, which could affect the results. Finally, we don’t know exactly why the gluten-free diet helped—it could be from avoiding gluten specifically, eating fewer calories, or other dietary changes.

The Bottom Line

If you have RRMS, you may consider discussing a gluten-free diet with your neurologist or a registered dietitian as a potential addition to your regular MS treatment. This should not replace your current MS medications. The evidence is moderate—this study shows promise, but larger and longer studies are needed. Start by eliminating obvious gluten sources (bread, pasta, cereals made from wheat) and work with a dietitian to ensure you’re getting proper nutrition. Give it at least 3-6 months to see if it helps your symptoms.

This research is most relevant to women with relapsing-remitting MS who are looking for ways to manage their symptoms alongside medication. People with other MS types or men with MS should be cautious about assuming the same benefits apply. This is not recommended as a replacement for standard MS medications. People with celiac disease or gluten sensitivity should already be gluten-free, so this wouldn’t be a new change for them.

Based on this study, you might expect to see changes in blood markers (like LPS) within 3 months, with improvements in disability symptoms and weight loss becoming more noticeable by 6 months. However, individual responses vary, and some people may see benefits faster or slower. It’s important to continue your regular MS medications while trying dietary changes.

Want to Apply This Research?

  • Track daily gluten intake (yes/no for gluten-free adherence) and weekly MS symptom severity using a 0-10 scale. Also monitor weight weekly and waist circumference monthly to see if the diet is helping with body composition changes.
  • Start by identifying and removing three common gluten sources from your diet each week (like regular bread, pasta, or cereals). Replace them with gluten-free alternatives. Use the app to log these swaps and track how you feel on days when you’re fully gluten-free versus when you slip up.
  • Create a 6-month tracking plan: measure baseline disability symptoms, weight, and waist circumference at the start. Check in at 3 months and 6 months to see if there are improvements. Log daily adherence to the gluten-free diet and weekly symptom changes. Share this data with your neurologist to see if the diet is helping your specific situation.

This research suggests that a gluten-free diet may help some people with relapsing-remitting multiple sclerosis, but it should not replace your prescribed MS medications or medical care. This study only included women, so results may not apply to everyone. Before making significant dietary changes, especially if you have MS, consult with your neurologist and a registered dietitian to ensure the diet is safe for you and won’t interfere with your medications. Individual results vary, and what works for one person may not work for another. This information is for educational purposes and should not be considered medical advice.