Gluten-free Vegan Diet Induces Decreased LDL And Oxidized LDL Levels And Raised Atheroprotective Natural Antibodies Against Phosphorylcholine In Patients With Rheumatoid Arthritis: A Randomized Study
Notes for this study:
||A gluten-free vegan diet did not change oxidized LDL-C levels in midlife adults with rheumatoid arthritis after 12 months. The control diet also showed no changes.
|Number of Subjects
This randomized controlled trial tested the effect of a gluten-free vegan diet vs. a balanced non-vegan diet on lipid levels, body composition, and atheroprotective antibodies in 66 midlife patients with rheumatoid arthritis (average disease duration: 5 years). Lipid levels of low-density lipoprotein cholesterol (LDL-C), oxidized LDL-C, triglyceride levels, and high-density lipoprotein cholesterol (HDL-C) were measured. Also, body mass index (BMI) and atheroprotective natural antibodies against phosphorylcholine (anti-PC IgM) were determined. Data and serum samples were taken at baseline, after 3 months, and after 12 months.
The gluten-free vegan diet reduced BMI, LDL-C, and cholesterol after both 3 and 12 months compared to baseline. Also, the vegan diet decreased BMI and LDL-C and increased anti-PC IgM compared to the control diet. Triglycerides, oxidized LDL-C, and HDL-C did not change. However, when the researchers separated responders from non-responders in the vegan diet group, oxidized LDL-C was decreased and anti-PC IgA was increased.
Overall, a gluten-free vegan diet in RA induces changes that are potentially atheroprotective and anti-inflammatory, including decreased LDL and oxLDL levels and raised anti-PC IgM and IgA levels.