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Vegan Diet Reduces Risk of Cardiovascular Events in Patients with Rheumatoid Arthritis
NEW YORK -- March 20, 2008 -- Patients with rheumatoid arthritis (RA) may be able to reduce their high risk of heart attacks and strokes with a gluten-free, vegan diet, suggests study results published in the March 18, 2008, issue of Arthritis Research & Therapy.
The study investigated the effects of a vegan diet in patients with RA on blood lipids, oxidised low-density lipoprotein (oxLDL), and natural atheroprotective antibodies against phosphorylcholine (anti-PCs).
Study participants with active RA (N = 66) were randomly assigned to either a gluten-free, vegan diet (n = 38) or a well-balanced, nonvegan diet (n = 28) for 1 year. The researchers analysed blood lipids, oxLDL, and anti-PCs, while data and serum samples were obtained at baseline, 3 months, and 12 months.
The vegan diet included nuts, sunflower seeds, fruits and vegetables, millet, and corn. Sesame milk was provided as a daily source of calcium. Protein accounted for 10% of daily energy intake, carbohydrates for 60%, and fat for 30%.
The well-balanced, nonvegan diet included approximately the same proportions of protein, carbohydrates, and fat. Saturated fats made up 10% or less of daily energy intake, and whole-grain products were chosen as often as possible.
The researchers found that participants assigned to the vegan diet showed a decrease in body mass index (BMI), LDL, and cholesterol after 3 and 12 months (P < .01). Their oxLDL also decreased after 3 months (P = .021) and trendwise after 12 months (P = .090). Immunoglobulin A anti-PC levels increased after 3 months (P = .027) and immunoglobulin M anti-PC levels increased trendwise after 12 months (P = .057).
In contrast, those on the nonvegan diet showed no significant variations in these levels.
The researchers suggested that these changes could be beneficial when preventing blockage of the arteries and cardiovascular disease.
SOURCE: Arthritis Research & Therapy
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