Rheumatology Unit, Department of Medicine, University of Perugia, Piazzale Menghini 1, 06100 Perugia, Italy.
Internal Medicine and Nephrology Unit, Department of Life, Health & Environmental Sciences, University of L'Aquila, and Department of Medicine, ASL 1 Avezzano-Sulmona, 67100 L'Aquila, Italy.
Nutrients. 2021 Feb 27;13(3):772. doi: 10.3390/nu13030772.
In recent years, an increasing interest in the influence of diet in rheumatic and musculoskeletal diseases (RMDs) led to the publication of several articles exploring the role of food/nutrients in both the risk of developing these conditions in normal subjects and the natural history of the disease in patients with established RMDs. Diet may be a possible facilitator of RMDs due to both the direct pro-inflammatory properties of some nutrients and the indirect action on insulin resistance, obesity and associated co-morbidities. A consistent body of research has been conducted in rheumatoid arthritis (RA), while studies in systemic lupus erythematosus (SLE) are scarce and have been conducted mainly on experimental models of the disease. This review article aims to outline similarities and differences between RA and SLE based on the existing literature.
近年来，人们对饮食在风湿和肌肉骨骼疾病（RMDs）中的影响越来越感兴趣，这导致了多篇探索食物/营养素在正常人群中患这些疾病的风险以及已确诊 RMDs 患者疾病自然史中的作用的文章的发表。由于某些营养素的直接促炎特性以及对胰岛素抵抗、肥胖和相关合并症的间接作用，饮食可能是 RMDs 的一个促成因素。已经在类风湿关节炎（RA）中进行了大量的研究，而在系统性红斑狼疮（SLE）中的研究很少，并且主要在疾病的实验模型上进行。本文综述旨在根据现有文献概述 RA 和 SLE 之间的异同。
