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The effects of different dietary patterns in rheumatic diseases: a still unresolved question


1, 2, 3, 4, 5, 6, 7, 8, 9, 10, 11

 

  1. Rheumatology Unit, Department of Medicine and Surgery, University of Perugia, Italy.
  2. Rheumatology Unit, Department of Medicine and Surgery, University of Perugia, Italy.
  3. Rheumatology Unit, Department of Medicine and Surgery, University of Perugia, Italy.
  4. Rheumatology Unit, Department of Medicine and Surgery, University of Perugia, Italy.
  5. Rheumatology Unit, Department of Medicine and Surgery, University of Perugia, Italy.
  6. Rheumatology Unit, Department of Medicine and Surgery, University of Perugia, Italy.
  7. Rheumatology Unit, Department of Medicine and Surgery, University of Perugia, Italy.
  8. Rheumatology Unit, Department of Medicine and Surgery, University of Perugia, Italy.
  9. Rheumatology Unit, Department of Medicine and Surgery, University of Perugia, Italy.
  10. Rheumatology Unit, Department of Medicine and Surgery, University of Perugia, Italy.
  11. Rheumatology Unit, Department of Medicine and Surgery, University of Perugia, Italy. elena.bartolonibocci@unipg.it

CER6
2024 Vol.1, N°1
PI 0023, PF 0030
Reviews

Received: 06/07/2024
Accepted : 08/07/2024
In Press: 10/07/2024
Published: 10/07/2024

Abstract

Genetic and environmental factors are well recognised pivotal players in the pathogenesis of inflammatory and systemic autoimmune rheumatic diseases. In recent years, increasing research focused on the effects of diet and of dietary components in enhancing the inflammatory response in genetically predisposed individuals. Accumulating evidence suggests that nutrition might be implicated in the risk of autoimmune disease, in particular rheumatoid arthritis (RA), through the pro- or antiinflammatory effects of certain foods or micro and macronutrients. However, literature evidence is quite inconsistent due to methodologic limits suggesting the urgent need of different studies to establish solid evidence-based recommendations and guidelines. The review aims to highlight current evidence concerning the effects of diet and of specific dietary patterns on disease activity and functional status of patients with rheumatic diseases with focus on specific dietary patterns such as the Mediterranean diet and some types of elimination diets. In this setting, a close collaboration between rheumatologists and dietitians is highly needed to improve disease management and to support patients in a well-balanced diet according to individual needs.

Rheumatology Article