Lupus – Prevention and Treatment with a Plant-Based Diet

Abstract

Systemic lupus erythematosus (SLE) is a chronic multisystem autoimmune rheumatic disease in which disease flares are interspersed with episodes of remission. In contrast to organ-specific autoimmune diseases, SLE comprises a constellation of signs and symptoms that can affect multiple organ systems. A plant-based diet may have a beneficial effect on SLE patients, due not only to the direct action of nutrients on the immune system and inflammation, but also to an indirect effect on insulin resistance, obesity and associated co-morbidities. Accelerated atherosclerosis is a significant comorbidity and the leading cause of death for patients with SLE. Patients are also more likely to experience metabolic syndrome leading to type II diabetes, obesity, and chronic kidney disease. A plant-based diet is a safe and efficacious prophylaxis and treatment for all these comorbidities. Three small interventional studies with a plant-based diet showed a beneficial effect on patients’ symptoms and therefore their quality of life. A plant-based diet has the advantage of having no adverse reactions or contraindications and can be an effective adjunct to standard treatments.