a food additive can delay the onset of symptoms

THE ESSENTIAL

• Guar gum effectively replaces gluten in many preparations.
• Multiple sclerosis now affects 120,000 people in France, including 700 children according to the Ministry of Health.

A fiber-rich food additive, guar gum, is said to significantly limit the symptoms of multiple sclerosis. This is the conclusion ofa new study.

Guar gum is extracted from guar seeds and often used as an additive to thicken foods. It is found in particular in ice cream and sorbets, industrial sauces, yoghurts and certain cheeses, cereals, industrial soups, etc.

The fibers present in guar gum help limit inflammation

“Dietary fibers are powerful modulators of immune responses and can control inflammation in multiple diseases, but they are a biochemically very diverse family. Our Study Shows More Clearly the Potential of Multiple Fiber Sources in Maintaining Immune Healthexplains Dr. Osborne, lead author of the study.

To achieve this result, the researchers exposed groups of mice to different diets:

And control diet containing 5% cellulose fiber (the main constituent of dietary fiber), a diet completely devoid of dietary fibre, or diets fortified (30%) with fiber in resistant starch, inulin, pectin or guar gum, all of which are different sources of fiber and found in different foods.

L’resistant starch – found in legumes and whole grains – is one of the carbohydrates, rich in fiber, which does not break down into sugar and is not absorbed by the small intestine. Inulin and pectin, on the other hand, are families of different fibers found in certain vegetables and fruits.

But, as a result, it was the guar gum fiber that was found to be the most protective and anti-inflammatory, decreasing the symptoms of multiple sclerosis.

There are many symptoms of multiple sclerosis

Multiple sclerosis (MS) is an autoimmune disease of the central nervous system that leads to neurodegeneration. In people with MS, the symptoms of MS are wide and varied and can include dysfunction of motor and sensory nerves, cognitive problems, vision problems and fatigue.

The new data presented by the Canadian researchers provides elements of understanding on the link between food, the microbiota (all intestinal bacteria) and the immune system. These might potentially lead to new treatments for this disease in humans.