Diet and nutritional aspects in systemic lupus erythematosus

Area of Science:

• Nutrition Science
• Immunology
• Rheumatology

Background:

• Systemic lupus erythematosus (SLE) involves complex autoimmunity and inflammation.
• Comorbidities like dyslipidemia, obesity, hypertension, and metabolic syndrome increase cardiovascular risk in SLE patients.
• These conditions necessitate integrated management strategies.

Purpose of the Study:

• To review the influence of nutritional factors on SLE.
• To discuss diet therapy as an alternative treatment approach for SLE.
• To explore how dietary modifications can mitigate SLE-related comorbidities and cardiovascular risks.

Main Methods:

• Literature review of studies on nutrition and SLE.
• Analysis of the relationship between dietary components and SLE pathogenesis.
• Evaluation of the impact of specific nutrients on inflammation and tissue damage.
• Assessment of diet therapy's role in managing SLE comorbidities.

Main Results:

• Specific dietary patterns can exert protective effects against SLE-related tissue damage.
• A diet rich in antioxidants, vitamins, minerals, and healthy fats can suppress inflammatory activity.
• Nutritional interventions can aid in managing comorbidities such as obesity, dyslipidemia, and hypertension.
• Diet therapy shows promise in improving the quality of life for individuals with SLE.

Conclusions:

• Nutritional factors play a crucial role in the management of SLE.
• Diet therapy is a viable and promising complementary treatment strategy for SLE.
• Personalized dietary recommendations can help reduce cardiovascular risk and enhance patient well-being.