Gluten-Free vs Mediterranean Diet in Rheumatoid Arthritis

Condition(s) studied

Investigational drug(s) / intervention(s)

Gluten-Free Diet Group: Participants will follow a gluten-free diet in which all wheat, barley, rye, and their derivatives are eliminated for 12 weeks. The diet focuses on naturally gluten-free foods such as fruits, vegetables, legumes, meat, fish, rice, and corn.

Mediterranean Diet: Participants will follow a Mediterranean dietary pattern characterized by high intake of fruits, vegetables, whole grains, legumes, olive oil, and fish, with moderate consumption of dairy and low intake of red meat and processed foods for 12 weeks.

Control Diet: Participants will continue their habitual diet without any specific dietary restrictions or structured dietary guidance during the 12-week study period.

Study summary

This study aims to evaluate the effects of different dietary interventions, including gluten-free, Mediterranean, and control diets, on disease activity, quality of life, and dietary inflammatory index in patients with rheumatoid arthritis. Participants will be followed for 12 weeks, and changes in clinical and nutritional outcomes will be assessed.

Eligibility

Primary outcome measure(s)

• Disease Activity (DAS28) — 12 weeks
  Change in Disease Activity Score 28 (DAS28) from baseline to 12 weeks. Disease activity will be assessed using the DAS28 scoring system to evaluate changes in rheumatoid arthritis activity following dietary interventions.

Trial sites (1)

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