Abstract
The goals of dietary therapy in rheumatic diseases are alleviation of under- and malnutrition, inhibition of inflammation, prophylaxis of osteoporosis, as well as recognition and treatment of nutrient sensitivities or intolerances.Inflammation inhibition in these patients is improved by manipulating the omega-3/omega-6 fatty acids ratio in the diet. Reduction of dietary arachidonic acid is recommended. This polyunsaturated fatty acid is the main precursor of pro-inflammatory mediators which interact with chemokines und cytokines. Simultaneously, intake of anti-inflammatory omega-3 fatty acids is increased. Studies have shown that this dietary regimen results in an amelioration of symptoms in patients with inflammatory rheumatic diseases. Dietary therapy in rheumatic diseases is often complicated by concomitant diseases and physical handicaps necessitating interdisciplinary patient care, consisting of rheumatologists, nutritionists, physiotherapists and ergotherapists. Dietary therapy of rheumatic diseases is an adjuvant therapy that should be initiated after a patient is properly diagnosed.
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