Sciascia Savino, Ferrara Gabriele, Roccatello Lorenzo, Rubini Elena, Foddai Silvia Grazietta, Radin Massimo, Cecchi Irene, Rossi Daniela, Barinotti Alice, Ricceri Fulvio, Gilcrease Winston, Baldovino Simone, Ferreira Poshar Andrea, Conti Alessio, Fenoglio Roberta
University Center of Excellence on Nephrologic, Rheumatologic and Rare Diseases (ERK-Net, ERN-Reconnect and RITA-ERN Member) with Nephrology and Dialysis Unit and Center of Immuno-Rheumatology and Rare Diseases (CMID), Coordinating Center of the Interregional Network for Rare Diseases of Piedmont and Aosta Valley, San Giovanni Bosco Hub Hospital ASL Città di Torino and Department of Clinical and Biological Sciences, 10154 Turin, Italy.
Centre for Biostatistics, Epidemiology, and Public Health (C-BEPH), Department of Clinical and Biological Sciences, University of Turin, 10124 Turin, Italy.
Nutrients. 2024 Nov 29;16(23):4132. doi: 10.3390/nu16234132.
BACKGROUND/OBJECTIVES: Inflammation and immunological dysregulation are central to systemic lupus erythematosus (SLE), a complex autoimmune disease. Recently, there has been increasing interest in the potential role of dietary factors in SLE. This study aimed to explore the relationship between diet and SLE by addressing patient needs, conducting a systematic review, and providing guidance to the patient community.
This four-step study started with a survey of patients with SLE that was conducted to gather frequently asked questions (FAQs) related to diet. Using the PICO framework, two comprehensive systematic literature searches were performed in PubMed to address these FAQs. Subsequently, the evidence retrieved was used to answer FAQs and provide guidance to people with SLE. A second survey was conducted to gather patient feedback on the topics and guidance provided.
A literature review of 28 systematic reviews was performed, evaluating the impact of diet on inflammation, immune response, and health outcomes in SLE patients. The review focused on key nutritional elements, including vitamin D, omega-3 fatty acids, curcumin supplements, and low-calorie or low-glycemic index diets. Seven guidance statements were developed based on these findings. All the answers provided were positively assessed by participants.
This patient-centered study improves our understanding of the diet-SLE relationship through systematic reviews and patient feedback. While specific dietary recommendations for SLE are not yet established, patient input underscores the need for ongoing research to optimize treatment strategies and quality of life for those with SLE.
背景/目的：炎症和免疫失调是系统性红斑狼疮（SLE）这一复杂自身免疫性疾病的核心。最近，饮食因素在SLE中的潜在作用越来越受到关注。本研究旨在通过满足患者需求、进行系统综述并为患者群体提供指导，来探索饮食与SLE之间的关系。
这项分四步的研究始于对SLE患者的一项调查，以收集与饮食相关的常见问题（FAQs）。使用PICO框架，在PubMed中进行了两次全面的系统文献检索，以解决这些常见问题。随后，检索到的证据被用于回答常见问题，并为SLE患者提供指导。进行了第二次调查，以收集患者对所提供主题和指导的反馈。
对28项系统综述进行了文献综述，评估饮食对SLE患者炎症、免疫反应和健康结果的影响。该综述聚焦于关键营养元素，包括维生素D、ω-3脂肪酸、姜黄素补充剂以及低热量或低血糖指数饮食。基于这些发现制定了七条指导声明。参与者对所提供的所有答案给予了积极评价。
这项以患者为中心的研究通过系统综述和患者反馈，增进了我们对饮食与SLE关系的理解。虽然尚未确立针对SLE的具体饮食建议，但患者的意见强调了持续开展研究以优化SLE患者治疗策略和生活质量的必要性。
