Charneca Sofia, Hernando Ana, Almada-Correia Inês, Polido-Pereira Joaquim, Vieira Adriana, Sousa Joana, Almeida Ana Santos, Motta Carla, Barreto Gonçalo, Eklund Kari K, Alonso-Pérez Ana, Gómez Rodolfo, Cicci Francesco, Mauro Daniele, Pinho Salomé S, Fonseca João Eurico, Costa-Reis Patrícia, Guerreiro Catarina Sousa
Laboratório de Nutrição, Faculdade de Medicina, Universidade de Lisboa, Centro Académico de Medicina de Lisboa, Lisbon, Portugal.
Faculdade de Medicina, Universidade de Lisboa, Centro Académico de Medicina de Lisboa, Lisbon, Portugal.
Nutr J. 2025 Apr 7;24(1):52. doi: 10.1186/s12937-025-01089-6.
The gut microbiota has been implicated in the onset and progression of Rheumatoid Arthritis (RA). It has been proposed that gut dysbiosis impairs gut barrier function, leading to alterations in mucosal integrity and immunity. This disruption allows bacterial translocation, contributing to the perpetuation of the inflammatory process. Since diet is recognised as a key environmental factor influencing the gut microbiota, nutritional interventions targeting RA activity are currently being explored. This study aims to investigate whether a dietary intervention based on a typical Mediterranean Diet enriched with fermented foods (MedDiet +) can impact the gut microbiota, intestinal permeability, and RA-related outcomes.
One hundred RA patients are being recruited at Unidade Local de Saúde (ULS) Santa Maria in Lisbon, Portugal, and randomly assigned to either the intervention (MedDiet +) or the control group. The 12-week nutritional intervention includes a personalised dietary plan following the MedDiet + pattern, along with educational resources, food basket deliveries, and clinical culinary workshops, all developed and monitored weekly by registered dietitians. The control group receives standardised general healthy diet recommendations at baseline. The intervention's effects will be assessed by evaluating disease activity, functional status, quality of life, intestinal permeability, endotoxemia, inflammatory biomarkers, intestinal and oral microbiota, serum proteomics, and serum glycome profile characterisation.
We anticipate obtaining integrative insights into the interplay between diet, the gut, and RA, while also exploring the underlying mechanisms driving these changes. This study, conducted by a multidisciplinary research team of registered dietitians, rheumatologists, biologists, and immunologists, aims to bridge the current gap between nutrition-related knowledge and RA.
Registered in ClinicalTrials.gov (NCT06758817; date of registry: January 6th 2025).
肠道微生物群与类风湿性关节炎(RA)的发病和进展有关。有人提出,肠道微生物群失调会损害肠道屏障功能,导致黏膜完整性和免疫力改变。这种破坏会使细菌移位,促使炎症过程持续存在。由于饮食被认为是影响肠道微生物群的关键环境因素,目前正在探索针对RA活动的营养干预措施。本研究旨在调查基于富含发酵食品的典型地中海饮食(MedDiet +)的饮食干预是否会影响肠道微生物群、肠道通透性及与RA相关的结果。
在葡萄牙里斯本的圣玛丽亚当地卫生单位(ULS)招募100名RA患者,并将他们随机分为干预组(MedDiet +)或对照组。为期12周的营养干预包括遵循MedDiet +模式的个性化饮食计划,以及教育资源、食物篮配送和临床烹饪工作坊,所有这些均由注册营养师每周制定并监督。对照组在基线时接受标准化的一般健康饮食建议。将通过评估疾病活动、功能状态、生活质量、肠道通透性、内毒素血症、炎症生物标志物以及肠道和口腔微生物群、血清蛋白质组学和血清糖组特征来评估干预效果。
我们预计能深入了解饮食、肠道和RA之间的相互作用,同时探索驱动这些变化的潜在机制。这项由注册营养师、风湿病学家、生物学家和免疫学家组成的多学科研究团队开展的研究,旨在弥合当前营养相关知识与RA之间的差距。
已在ClinicalTrials.gov注册(NCT06758817;注册日期:2025年1月6日)。