Monire Fallah Yakhdani - Environmental Science and Technology Research Center, Department of Environmental Health Engineering, School of Public Health, Shahid Sadoughi University of Medical Sciences, Yazd, Iran.
Mohammad Mohammadi - Department of Community Medicine, School of Medicine, Hormozgan University of Medical Sciences, Bandar Abbas, Iran.
Amin Salehi Abargouei - Nutrition and Food Security Research Center, Department of Nutrition, School of Public Health, Shahid Sadoughi University of Medical Sciences, Yazd, Iran.
Masuod Mirzaei - Department of Epidemiology, School of Public Health, Shahid Sadoughi University of Medical Sciences, Yazd, Iran.
Abolghasem Rahimdel - Department of Neurology, Medical School, Shahid Sadoughi University of Medical Sciences, Yazd, Iran.
Zeynab Abaszadeh Fathabadi - Environmental Science and Technology Research Center, Department of Environmental Health Engineering, School of Public Health, Shahid Sadoughi University of Medical Sciences, Yazd, Iran.
Maryam Dolatabadi - Environmental Science and Technology Research Center, Department of Environmental Health Engineering, School of Public Health, Shahid Sadoughi University of Medical Sciences, Yazd, Iran.
Maryam Entezari - Environmental Science and Technology Research Center, Department of Environmental Health Engineering, School of Public Health, Shahid Sadoughi University of Medical Sciences, Yazd, Iran.
Ali Asghar Ebrahimi - Environmental Science and Technology Research Center, Department of Environmental Health Engineering, School of Public Health, Shahid Sadoughi University of Medical Sciences, Yazd, Iran.

Introduction: It has been proposed that dietary intake is associated with multiple sclerosis (MS). The present case-control study was conducted to investigate the relationship between intake of different food groups and occurrence of MS among the recently diagnosed adult patients in Yazd City, Iran. Materials and Methods: In the current study, a group of ۴۵ patients who have recently been diagnosed with MS and ۱۰۰ healthy controls were investigated in this research. Participants were matched regarding their gender. Dietary intakes were assessed using a self-administered semi-quantitative food frequency questionnaire (FFQ). Participants also completed a demographic questionnaire including information such as age, gender, marital status, job, education, sun exposure, smoking, sunscreen, body mass index (BMI), economic status, as well as their spouseschr('۳۹') occupations and education. Logistic regressions in crude and multivariable-adjusted models were used to investigate the relationship between food groups and the odds of developing MS. Results:  The findings showed that participants with high consumption of fruits, potatoes, refined grains, pickles, and fibers had a significantly lower chance for developing MS after adjustment for the maximum possible confounding variables (P < ۰.۰۵). Conclusion: The present study revealed that several food groups or nutrients are associated with the development of MS.  Further multi-central prospective studies including more participants are needed to confirm these results.

Multiple Sclerosis (MS), Food, Nutrients, Case-Control Studies.