Comparison of mediterranean and healthy eating guideline interventions on the dietary inflammatory index in rheumatoid arthritis: results from a dietary randomised controlled intervention trial.

Denna 12 veckor långa randomiserade koststudie omfattade 40 vuxna med reumatoid artrit på Irland. Tjugo tilldelades en medelhavskost och 20 de irländska riktlinjerna för hälsosam kost. Dietary Inflammatory Index-poäng beräknades från matdagböcker, där det energijusterade indexet, e-DII, var det huvudsakliga rapporterade kostmåttet. Baseline e-DII was 0.79±2.60 in the Mediterranean group and 1.20±2.16 in the guideline group; the between-group baseline difference was not significant (p=0.588). e-DII improved within both groups, with p=0.022 for the Mediterranean diet and p=0.004 for the healthy-eating-guideline diet. Despite this dietary-score improvement, patient-reported outcome measures did not differ significantly across tertiles of e-DII change, regardless of diet assignment. Deltagare in the most anti-inflammatory e-DII tertile reported higher intakes of omega-3 fatty acids, fibre, vitamins A and E, folic acid, and beta-carotene than those in the most pro-inflammatory tertile. This is an association within dietary patterns, not a trial of omega-3 supplementation. It offers no evidence that omega-3 alone changed rheumatoid arthritis symptoms, and it reports dietary scores rather than clinical disease activity or hard outcomes.

Both dietary interventions improved e-DII scores, but no statistically significant change in patient-reported outcomes was observed.