The Impacts of Gluten-free Diet in Patients With Ankylosing Spondylitis

Condition(s) studied

Investigational drug(s) / intervention(s)

Gluten Free Diet: Patients in the experimental arm will received a gluten-free diet for 8 weeks.

Study summary

Subclinical intestinal inflammation and intestinal permeability have been reported in patients with ankylosing spondylitis. Gluten is one of the main triggers of zonulin releaseand gluten intake may contribute to the development of the disease by increasing intestinal permeability. This study aims to determine the impacts of a gluten-freediet on intestinal permeability, sub-clinical intestinal inflammation, disease activity, functional status and quality of life in patients with ankylosing spondylitis. The main questions it aims to answer are:

Does a gluten-free diet have an effect on disease activity and functional status in patients with ankylosing spondylitis? Does a gluten-free diet have an effect on intestinal permeability and subclinical intestinal inflammation in patients with ankylosing spondylitis? The investigators will evaluate the effects of the gluten-free diet compared to a control group.

Eligibility

Primary outcome measure(s)

• effects of a 8-week Gluten Free Diet versus placebo diet on fasting serum zonulin levels — Change from baseline serum zonulin at 8 weeks
  Serum zonulin will be evaluated as a biomarker of intestinal permeability. It will be measured by ELISA(enzyme-linked immunosorbent assay) method.
• effects of a 8-week Gluten Free Diet versus placebo diet on fasting serum LPS levels — Change from baseline serum LPS at 8 weeks
  Serum LPS will be evaluated as a biomarker of intestinal permeability. It will be measured by ELISA(enzyme-linked immunosorbent assay) method.

Trial sites (4)

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