{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2026,7,9]],"date-time":"2026-07-09T22:43:14Z","timestamp":1783636994411,"version":"3.55.0"},"reference-count":53,"publisher":"MDPI AG","issue":"9","license":[{"start":{"date-parts":[[2026,4,22]],"date-time":"2026-04-22T00:00:00Z","timestamp":1776816000000},"content-version":"vor","delay-in-days":0,"URL":"https:\/\/creativecommons.org\/licenses\/by\/4.0\/"}],"content-domain":{"domain":[],"crossmark-restriction":false},"short-container-title":["Nutrients"],"abstract":"<jats:p>Background\/Objectives: Multiple sclerosis (MS) is a chronic, demyelinating and neurodegenerative disease frequently associated with dysphagia, nutritional imbalances, and alterations in body composition. This study aims to describe the anthropometric profile and body composition in people with MS, estimate the risk and type of dysphagia, analyse dietary intake and habits, and evaluate the evolution of these parameters over six months. Methods: This descriptive analytical longitudinal study included 30 patients with MS (20 women, 10 men), with a median age of 53.3 years at baseline and 54.0 years at final assessment. The prevalence of dysphagia risk was determined, dietary patterns and body composition were characterised, and their interactions were explored through two assessments conducted six months apart. Results: Overall, 90% of the sample had relapsing\u2013remitting MS (RRMS). At both the initial and final assessments, the median BMI was above 25 kg\/m2 and a high prevalence of dysphagia risk (63.3% and 76.7%), particularly for liquids. Frequent inadequacies were observed in the intake of certain macronutrients and micronutrients, including energy, fibre, potassium and magnesium. Likewise, the analysis by food groups revealed low adherence to recommendations, particularly for fruits, cereals, legumes, fish and lean meats. No significant differences were detected between the two time points. Conclusions: Dysphagia, dietary intake, habits, and body composition are interconnected dimensions in MS; systematically integrating nutritional assessment and dysphagia screening into clinical practice would contribute to a more comprehensive management and to improvements in swallowing disorders and nutritional status in people with MS.<\/jats:p>","DOI":"10.3390\/nu18091315","type":"journal-article","created":{"date-parts":[[2026,4,22]],"date-time":"2026-04-22T10:38:14Z","timestamp":1776854294000},"page":"1315","update-policy":"https:\/\/doi.org\/10.3390\/mdpi_crossmark_policy","source":"Crossref","is-referenced-by-count":1,"title":["Dysphagia Risk and Its Association with Nutritional Status in Multiple Sclerosis: A Preliminary Study"],"prefix":"10.3390","volume":"18","author":[{"given":"Nicole Vanessa","family":"Franchina Vergel","sequence":"first","affiliation":[{"name":"Doctoral Programme in Nutrition and Food Science, Department of Physiology, Faculty of Pharmacy, Institute of Nutrition and Food Technology \u201cJos\u00e9 Mataix\u201d, University of Granada, 18071 Granada, Spain"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0003-2516-5226","authenticated-orcid":false,"given":"Jorge","family":"Molina-L\u00f3pez","sequence":"additional","affiliation":[{"name":"Faculty of Education, Psychology and Sports Sciences, COIDESO, University of Huelva, 21007 Huelva, Spain"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0001-8291-4110","authenticated-orcid":false,"given":"Elena","family":"Planells","sequence":"additional","affiliation":[{"name":"Doctoral Programme in Nutrition and Food Science, Department of Physiology, Faculty of Pharmacy, Institute of Nutrition and Food Technology \u201cJos\u00e9 Mataix\u201d, University of Granada, 18071 Granada, Spain"}],"role":[{"vocabulary":"crossref","role":"author"}]}],"member":"1968","published-online":{"date-parts":[[2026,4,22]]},"reference":[{"key":"ref_1","unstructured":"Sociedad Espa\u00f1ola de Neurolog\u00eda (2025). 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