Osteoarthritis, Rheumatoid Arthritis, Spondyloarthritis
Conditions
Keywords
Ultra-processed food, osteoarthritis, rheumatoid arthritis, spondyloarthritis
Brief 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.
Interventions
Self administered dietary questionnaire at baseline, 6 and 12 months.
OTHEREvaluation 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.
Sponsors
Hospices Civils de Lyon
Study design
Observational model
COHORT
Time perspective
PROSPECTIVE
Eligibility
Sex/Gender
ALL
Age
18 Years to No maximum
Healthy volunteers
No
Inclusion criteria
* Age \> 18 years * chronic rheumatic disease (Rheumatoid arthritis, spondyloarthritis, osteoarthritis) * ability to perform questionnaires
Exclusion criteria
* Judicial protection measure * Refusal to participate in the study * Suffering from 2 rheumatic disease simultaneously
Design outcomes
Primary
| Measure | Time frame | Description |
|---|---|---|
| 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. |
Countries
France
Contacts
Primary ContactMaxime AUROUX, MD
Outcome results
None listed