Tehran University of Medical Sciences Journal of Nutritional Sciences and Dietetics 3 1 2017 02 28 132 132 EN Maryam Behrooz Department of Community Nutrition, Faculty of Nutrition Sciences and Food Technology, National Nutrition and Food Technology Research Institute, Shahid Beheshti University of Medical Sciences, Tehran, Iran Matin Ghanavati Department of Community Nutrition, Faculty of Nutrition Sciences and Food Technology, National Nutrition and Food Technology Research Institute, Shahid Beheshti University of Medical Sciences, Tehran, Iran Zahra Hosseini Department of Community Nutrition, Faculty of Nutrition Sciences and Food Technology, National Nutrition and Food Technology Research Institute, Shahid Beheshti University of Medical Sciences, Tehran, Iran Golaleh Asghari Nutrition and Endocrine Research Center, Obesity Research Center, Research Institute for Endocrine Science, Shahid Beheshti University of Medical Sciences, Tehran, Iran Bahram Rashidkhani Department of Community Nutrition, Faculty of Nutrition Sciences and Food Technology, National Nutrition and Food Technology Research Institute, Shahid Beheshti University of Medical Sciences, Tehran, Iran 2017 08 02 2017 09 23 Background and Objective: Diet quality indices are unique approach to studying relations between diet and disease. Our objective was to investigate the relationship between healthy eating index (HEI) and risk of multiple sclerosis (MS). Methods: We recruited 68 subjects with MS and 140 control subjects in a case-control study. Dietary intake was collected using a valid and reliable food frequency questionnaire. The HEI was calculated. Logistic regression was used to evaluate the relationship between HEI score and MS, after adjustment for season of the birth, daily amount of imposed stress, total energy intake, and age. Results: in comparison to controls, Cases had lower scores of total HEI (68.4vs 72.5 ; P = 0.04), vegetable (7.5vs 8.8; P = 0.006), fruit (6.3vs 8.0; P = 0.02), and Food variety (8.0vs 10; P = 0.008).when comparing the highest  and the lowest quintiles of HEI ,We observed a significant decreasing trend in the risk of MS (p- for trend=0.04 ). Although insignificant (p- value>0.05), MS risk was reduced when comparing each quintile to the reference quintile (OR = 0.95, 95% CI: 0.37–2.38), (OR = 0.62, 95% CI: 0.24–1.62), (OR = 0.36, 95% CI: 0.12–1.14). ), (OR = 0.38, 95% CI: 0.13–1.19), respectively. Conclusions: Our study suggests that a high quality diet assessed by HEI may decrease the risk of MS. https://jnsd.tums.ac.ir/index.php/jnsd/article/view/132 https://jnsd.tums.ac.ir/index.php/jnsd/article/download/132/163