Research from the late 20th century explored whether dietary fat intake might influence multiple sclerosis (MS) progression, based on observations that markers of lipid peroxidation tend to be elevated in MS patients, particularly during disease exacerbations. An article published in The Practitioner (May 1994; 238:358–363) discussed the idea that limiting total fat intake to less than 30% of calories could be beneficial. Earlier work published in The Lancet (July 7, 1990; 336:37–39) followed 144 MS patients over a 34-year period who were advised to follow a very low-fat diet, limiting fat intake to approximately 20 grams per day. Patients who adhered to the diet experienced less disease progression and lower mortality than those who did not, with relapses more likely to occur when the diet was not followed. Benefits were greatest in patients with minimal symptoms at baseline. The authors also reported that diets low in saturated animal fats, such as red meat and dark poultry meat, appeared more favorable, and suggested that even stricter fat restriction (10–15 grams per day) might confer additional benefit. The article further noted that supplementation with omega-3 fatty acids, such as cod liver oil, was associated with reduced relapse rates. While these findings contributed to early hypotheses about diet and MS, they are now generally viewed as preliminary and reflective of an earlier stage in MS research rather than current clinical guidance.