Nutrients That Help Decrease the Symptoms of Lupus
Author: Dr. Jimi Francis, PhD, IBCLC, RDN, LD, RLC
Living with lupus, or Systemic Lupus Erythematosus (SLE), can be challenging. Understanding and managing lupus is a complex journey. While medical treatment is crucial, your role in recognizing the power of a nutritious food routine to improve life quality and manage symptoms is equally important. This blog explores key nutrients that can help decrease lupus symptoms, putting you in the driver’s seat of your health and well-being with effective strategies.
Living with lupus is a journey that requires ongoing management and support. While there’s no cure, lifestyle changes can significantly impact symptom control. A healthy food routine, regular exercise, and sun protection are critical to managing symptoms. Some aspects of nutritional information that can help are listed below.
Omega3 Fatty Acids
Omega-3 fatty acids are anti-inflammatory lipids in fatty fish such as salmon, mackerel, sardines, flaxseeds, chia seeds, and walnuts. These healthy fats can help reduce inflammation and joint pain, common issues for those with lupus. Including omega-3-rich foods or taking a high-quality fish oil supplement can be beneficial.
Vitamin D
Many lupus patients are deficient in vitamin D, critical in immune function and inflammation regulation. Sun exposure is a natural way to boost vitamin D levels, but those with lupus may need to limit sun exposure due to photosensitivity. Therefore, incorporating foods rich in vitamin D, such as fortified dairy products, eggs, fatty fish, or a vitamin D supplement, can help maintain optimal levels.
Antioxidants
Antioxidants such as vitamins C and E, selenium, and beta-carotene help protect the body from oxidative stress and free radical damage, which can exacerbate lupus symptoms. Foods with vibrant colors are typically rich in antioxidants, such as peppers, berries, citrus fruits, spinach, kale, and carrots. Nuts and seeds, especially almonds and sunflower seeds, are also excellent sources.
Probiotics
Gut health is an essential factor in autoimmune diseases, including lupus. Beneficial bacteria, probiotics, the beneficial bacteria found in fermented foods like yogurt, kefir, sauerkraut, and kimchi, can help support a healthy gut microbiome and modulate the immune system. Including these foods in your food routines may help alleviate some lupus symptoms.
Turmeric
Turmeric contains curcumin, a compound with potent anti-inflammatory and antioxidant properties. Studies suggest that curcumin can help reduce joint inflammation and pain. Adding turmeric to your cooking or taking a curcumin supplement can be a helpful addition to a lupus-friendly food routine.
Calcium
Many lupus patients, especially those on corticosteroid treatment, are at risk for osteoporosis. Calcium is essential for bone health. Dairy products, leafy green vegetables, almonds, and fortified plant milks are excellent sources of calcium. Pairing calcium-rich foods with vitamin D can enhance absorption and support bone health.
Fiber
Food routines high in fiber can help manage weight, support digestive health, and reduce inflammation. Whole grains, legumes, fruits, and vegetables are excellent sources of dietary fiber. Aim to include various foods in your meals to ensure adequate fiber intake.
Magnesium
Magnesium plays a role in muscle and nerve function, and deficiency can lead to muscle cramps and fatigue, common issues in lupus patients. Foods rich in magnesium include dark leafy greens, nuts, seeds, and whole grains. Ensuring sufficient magnesium intake can help manage these symptoms.
Conclusion
The information above is general. If you suspect you have lupus or are experiencing symptoms, it’s essential to consult a healthcare professional for an accurate diagnosis and an appropriate treatment plan. Remember, a balanced food routine tailored to your needs and medical treatment is critical in managing lupus. A Registered Dietitian can help you develop this balanced food routine, ensuring you have the proper nutrients to manage your condition effectively. Please schedule a consultation with us at Family Integrated Nutrition and Education, Incorporated, or check our website for more specific information.
Always consult your Registered Dietitian before making significant changes to your food routine or starting new supplements, especially if you have lupus or other health conditions. Remember, you’re not alone on this journey. A balanced food routine can make a meaningful difference in managing lupus and enhancing your quality of life.
Stay healthy and nourish your body with the proper nutrients!
References
Amalraj, A., Pius, A., Gopi, S., & Gopi, S. (2017). Biological activities of curcuminoids, other biomolecules from turmeric and their derivatives – A review. Journal of Traditional and Complementary Medicine, 7(2), 205-233. doi:10.1016/j.jtcme.2016.05.005
Bischoff-Ferrari, H. A., Dawson-Hughes, B., Staehelin, H. B., Orav, E. J., Stuck, A. E., Theiler, R., … & Willett, W. C. (2009). Fall prevention with supplemental and active vitamin D forms: A randomized controlled trial meta-analysis. BMJ, 339, b3692. doi:10.1136/bmj.b3692.
Calder, P. C. (2012). Mechanisms of action of (n-3) fatty acids. The Journal of Nutrition, 142(3), 592S-599S. doi:10.3945/jn.111.155259.
Dahl, W. J., & Stewart, M. L. (2015). Position of the Academy of Nutrition and Dietetics: Health implications of dietary fiber. Journal of the Academy of Nutrition and Dietetics, 115(11), 1861-1870. doi:10.1016/j.jand.2015.09.003.
Frieri, M., Stampfl, H., & Frieri, G. (2015). Role of oxidative stress in systemic lupus erythematosus and rheumatoid arthritis. Clinical and Experimental Rheumatology, 33(4), 573-581.
Hardy, R., & Cooper, M. S. (2009). Bone loss in inflammatory disorders. Journal of Endocrinology, 201(3), 309-320. doi:10.1677/JOE-08-0568.
Hevia, A., Milani, C., López, P., Donado, C. D., Cuervo, A., González, S., … & Margolles, A. (2014). Intestinal dysbiosis associated with systemic lupus erythematosus. mBio, 5(5), e01548-14. doi:10.1128/mBio.01548-14.
James, M. J., Proudman, S. M., & Cleland, L. G. (2010). Fish oil and rheumatoid arthritis: Past, present and future. Proceedings of the Nutrition Society, 69(3), 316-323. doi:10.1017/S0029665110001564.
Jurenka, J. S. (2009). Anti-inflammatory properties of curcumin, a principal constituent of Curcuma longa: A preclinical and clinical research review. Alternative Medicine Review, 14(2), 141-153.
Mok, C. C. (2012). Vitamin D and systemic lupus erythematosus: An update. Expert Review of Clinical Immunology, 8(1), 77-87. doi:10.1586/eci.11.76.
Nielsen, F. H. (2010). Magnesium, inflammation, and obesity in chronic disease. Nutrition Reviews, 68(6), 333-340. doi:10.1111/j.1753-4887.2010.00277.x
Reid, G. (2016). The scientific basis for probiotic strains of Lactobacillus. Applied and Environmental Microbiology, 62(10), 377-381.
Rude, R. K., & Gruber, H. E. (2004). Magnesium deficiency and osteoporosis: Animal and human observations. The Journal of Nutritional Biochemistry, 15(12), 710-716. doi:10.1016/j.jnutbio.2004.08.001.
Ruiz-Irastorza, G., Gordo, S., Olivares, N., Egurbide, M. V., & Aguirre, C. (2008). Changes in vitamin D levels in patients with systemic lupus erythematosus: Effects on fatigue, disease activity, and damage. Arthritis Care & Research, 59(8), 1067-1070. doi:10.1002/art.23899.
Serafini, M., & Peluso, I. (2016). Functional foods for health: The interrelated antioxidant and anti-inflammatory role of fruits, vegetables, herbs, spices and cocoa in humans. Current Pharmaceutical Design, 22(44), 6701-6715. doi:10.2174/1381612822666160713165358.
Slavin, J. L. (2013). Fiber and prebiotics: Mechanisms and health benefits. Nutrients, 5(4), 1417-1435. doi:10.3390/nu5041417.
Wang, S., & Zhang, M. (2016). The Reversal Effect and Its Mechanisms of Tetramethylpyrazine on Multidrug Resistance in Human Bladder Cancer. PLoS One, 11(7), e0157759.
©copywrite Dr. Jimi Francis, 2024
