THE ROLE OF DIET FACTORS IN THE DEVELOPMENT AND MODIFICATION OF THE COURSE OF SYSTEMIC LUPUS ERYTHEMATOSUS
Summary. Systemic lupus erythematosus (SLE) is one of the most severe systemic connective tissue diseases that mostly develops in young women and girls, although it can occur at any age. SLE patients still have a high risk of death (three times higher than in the general population). The basis of the prognosis improvement in SLE includes early diagnosis, the intensification of basic therapy and minimization of the dose of glucocorticoids (GC), administration of hydroxychloroquine, management of side effects of GC and immunosuppressive drugs, use of immunobiological therapy, assessment of cardiovascular risk and treatment of cardiovascular diseases. However, there are recent publications about the possible impact of nutritional status and certain food ingredients on the course of the disease. A lot of food components have been studied, for instance saturated and unsaturated fats, vitamins, antioxidants, alcohol, high-fiber food. The most compelling information about the possible effect on the activity and course of SLE is received about vitamin D, fish oil, alcohol, green tea and salt. Our review is dedicated to analysis of literature data on these issues.
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