A new six-month study suggests that a gluten-free diet may help reduce disability and improve overall health in women with relapsing-remitting MS. Participants who removed gluten saw small but meaningful improvements in disability scores, healthier weight and body composition, and lower levels of an inflammation-triggering compound produced by gut bacteria. While there’s no official MS diet, these findings add to growing research on the gut-brain connection and show that a structured gluten-free eating plan could be a helpful complementary approach. Larger studies are still needed to confirm these results.
