Ultra Processed Foods Consumption and Impact in Rheumatic Diseases.

Condition(s) studied

Investigational drug(s) / intervention(s)

Dietary Questionnaire: Self administered dietary questionnaire at baseline, 6 and 12 months.

Evaluation of disease activity (DAS-28, ASDAS, EVA, number of swollen joints, number of painful joint, nocturnal pain, morning stiffness): Self administered questionnaire of disease activity at baseline, 6 and 12 months.

Study summary

Ultra-processed foods (UPF) represent one of the mainstays of today's diet. They are defined by the NOVA classification system. It was demonstrated that UPF consumption was associated with activity of inflammatory bowel diseases with underlying mechanisms not fully identified yet. It is suspected that UPF constituents could modify the gut microbiota, increase intestinal barrier permeability and directly engage immune surveillance systems, effects that could individually or synergistically increase the risk of immunomediated diseases. As some pathophysiological mechanisms are shared among IBD and rheumatic diseases, we have wondered if UPF consumption could be associated with increased risk of rheumatic disease and/or with their activity.

Our primary aim will be to study the pattern of UPF consumption in patients with rheumatic diseases. Our secondary objectives will be to study the activity of diseases according to UPF consumption.

Eligibility

Primary outcome measure(s)

• Describe the consumption of ultra-processed foods in patients with chronic inflammatory rheumatism — At baseline
  Describes the consumption of ultra-processed foods in patients with chronic inflammatory rheumatism using a self-assessment questionnaire (Score UPF Nova Screener) completed at baseline, 6 and 12 months.

Trial sites (1)

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