en Food Science Food Science پژوهشي Research Background and Objectives: Multiple Sclerosis (MS) is the most prevalent autoimmune disease of the central nervous system, and it has been suggested that nutrition might play a role in the etiology of MS. This study was aimed to evaluate the relationship between MS risk and intake of some macro- and micro-nutrients in Tehran (Iran). Materials and Methods: In this hospital based, case-control study, a total of 60 newly diagnosed patients with MS and 140 controls underwent face-to-face interviews. Information regarding the usual dietary intake of each individual in the past year was collected by using a valid and reliable 168-item semi-quantitative food frequency questionnaire. Multivariate logistic regression was used to estimate the odds ratios and 95% confidence intervals. Results: Inverse significant associations were observed (P< 0.05) between the intake of protein (OR=0.19 95% CI: 0.04-0.76) and micro-nutrients such as vitamin B1 (OR=0.10 95% CI: 0.02-0.53) , vitamin B2 (OR=0.15 95% CI: 0.04-0.50), cobalamin (OR=0.13 95% CI: 0.04-0.38), vitamin C (OR=0.20 95% CI: 0.07-0.58), vitamin A (OR=0.23 95% CI: 0.09-0.59), vitamin D (OR=0.28 95% CI: 0.11-0.72), vitamin E (OR=0.15 95% CI: 0.05-0.41), β-carotene (OR=0.38 95% CI: 0.15-0.97), zinc (OR=0.05 95% CI: 0.01-0.27), magnesium (OR=0.12 95% CI: 0.03-0.47) and calcium (OR=0.23 95% CI: 0.08-0.67) and the risk of MS. Conclusions: The results suggest that intake of some macro- and micro-nutrients might be associated with reduced risk of MS. It seems promising that intake of nutrients at least in the dietary reference levels may decrease the risk of MS. Keywords: Multiple Sclerosis (MS) Micronutrients Case-control study Multiple Sclerosis (MS), Micronutrients, Case-control study 27 33 http://nfsr.sbmu.ac.ir/browse.php?a_code=A-10-272-1&slc_lang=en&sid=1 Maryam Behrooz mm.behroozp@yahoo.com 1003194753284600408 1003194753284600408 No Community Nutrition Department, Faculty of Nutrition Sciences and Food Technology, National Nutrition and Food Technology Research Institute (WHO Collaborating Center), Shahid Beheshti University of Medical Sciences, Tehran, Iran Golaleh Asghari g_asghari@hotmail.com 1003194753284600409 1003194753284600409 No Nutrition and Endocrine Research Center, Obesity Research Center, Research Institute for Endocrine Science, Shahid Beheshti University of Medical Sciences, Tehran, Iran Zohreh Hosseini hoseiniz911@mums.ac.ir 1003194753284600410 1003194753284600410 No Community Nutrition Department, Faculty of Nutrition Sciences and Food Technology, National Nutrition and Food Technology Research Institute (WHO Collaborating Center), Shahid Beheshti University of Medical Sciences, Tehran, Iran Parvin Mirmiran mirmiran@endocrine.ac.ir 1003194753284600411 1003194753284600411 No Nutrition and Endocrine Research Center, Obesity Research Center, Research Institute for Endocrine Science, Shahid Beheshti University of Medical Sciences, Tehran, Iran Bahram Rashidkhani rashidkhani@yahoo.com 1003194753284600412 1003194753284600412 Yes Community Nutrition Department, Faculty of Nutrition Sciences and Food Technology, National Nutrition and Food Technology Research Institute (WHO Collaborating Center), Shahid Beheshti University of Medical Sciences, Tehran, Iran