In an article published in Medscape, rheumatologist Claire Daien, MD, PhD, Professor of Rheumatology at the University of Montpellier and rheumatologist at the University Hospital of Montpellier, detailed how diets and nutrition can help patients with rheumatoid arthritis, spondyloarthritis, and psoriatic arthritis manage their conditions. Dr. Daien explained that patients often look beyond medications to manage symptoms that do not respond to treatment, and as many as 25% of them report that their diets influence their diseases. She emphasized that some types of diets may worsen patients’ rheumatic conditions or comorbidities—and that if beneficial diets are followed, the food patients consume may play a significant role in boosting immune cell function and regulating the gut microbiome.
A recent survey asked patients who had been diagnosed with a rheumatic disease about their diets. Among the 300 participants, 44% noted that they began following a new diet—including a lactose-free, gluten-free, balanced, or low-sugar plans—that led to weight loss and greater fitness for some, and fatigue and disrupted sleep for others. A majority of those who adopted a new diet reported that they made the decision on their own, whereas only 13% reported starting the diet as a result of advice from their physicians. For the patients who did not adopt a new diet, 69% reported not receiving nutritional information from their physicians. Dr. Daien recommended that patients with rheumatic conditions may be able to reduce their symptoms by following diets high in fruits, vegetables, and fish, and avoiding red meats, sodas with sugar, and desserts.