Impact of Ultra-processed Foods in Patients With Chronic Rheumatic Diseases Including Rheumatoid Arthritis, Spondyloarthritis, and Osteoarthritis

What this Trial Is About

Researchers are studying the consumption of ultra-processed foods (UPF) in people with chronic rheumatic diseases like rheumatoid arthritis, spondyloarthritis, and osteoarthritis. These foods may affect disease activity by changing gut bacteria, increasing intestinal permeability, and interacting with the immune system. The study aims to understand UPF consumption patterns and how they relate to disease activity in these conditions. Participants include groups with rheumatoid arthritis, spondyloarthritis, osteoarthritis, and a control group without rheumatic disease. The study involves self-administered dietary questionnaires and disease activity assessments at the start, 6 months, and 12 months. These tools will help track UPF consumption and disease symptoms over time. During the study, participants complete questionnaires about their diet and disease activity at three timepoints. Researchers will analyze these responses to describe UPF intake and its possible links to disease activity. The main outcome is the description of UPF consumption at baseline. The total study duration for each participant is 12 months, with safety and disease activity monitored throughout.

Ultra Processed Foods Consumption and Impact in Rheumatic Diseases.