Effects of a Very Low-Fat,Vegan Diet in Subjects with Rheumatoid Arthritis

Abstract

Objective:

To demonstrate the effects of a very low-fat, vegan diet on patients with rheumatoid arthritis (RA).

Design:

Single-blind dietary intervention study.

Subjects and study interventions:

This study evaluated the influence of a 4-week, very low-fat (∼10%), vegan diet on 24 free-living subjects with RA, average age, 56 ± 11 years old.

Outcome measurements:

Prestudy and poststudy assessment of RA symptomatology was performed by a rheumatologist blind to the study design. Biochemical measures and 4-day diet data were also collected. Subjects met weekly for diet instruction, compliance monitoring, and progress assessments.

Results:

There were significant (p < 0.001) decreases in fat (69%), protein (24%), and energy (22%), and a significant increase in carbohydrate (55%) intake. All measures of RA symptomatology decreased significantly (p < 0.05), except for duration of morning stiffness (p > 0.05). Weight also decreased significantly (p < 0.001). At 4 weeks, C-reactive protein decreased 16% (ns, p > 0.05), RA factor decreased 10% (ns, p > 0.05), while erythrocyte sedimentation rate was unchanged(p > 0.05).

Conclusion:

This study showed that patients with moderate-to-severe RA, who switch to a very low-fat, vegan diet can experience significant reductions in RA symptoms.