Vegan Diet Reduces Inflammation in Arthritis Patients

A study published in Arthritis Research & Therapy presents fresh evidence that a vegan diet can be beneficial to your health. The study included two groups of patients with rheumatoid arthritis (RA). One group followed a vegan diet, and the other group followed a well-balanced, non-vegan diet. Patients with RA have an increased risk of developing cardiovascular disease (CVD) and/or atherosclerosis, also known as hardening of the arteries. These risks are associated with inflammation, the body's reaction to disease. The study measured the effects of the vegan diet on markers of inflammation, such as cholesterol levels, antibody levels, weight, and body mass index (BMI). After a year, the vegan group showed significant improvement in many of these measures over the non-vegan group.

The study began with sixty-six RA patients, between the ages of 20 and 69. Thirty-eight patients followed the vegan diet, and 28 followed the well-balanced non-vegan diet. Blood samples were collected at the start of the study, and at three, and 12 months. Patients' weight and BMI were also recorded. Eight patients in the vegan group dropped out before the end of 12 months. Patients were tested for LDL (bad cholesterol) levels, HDL (good cholesterol), and triglycerides (fats). LDL is considered to be atherogenic (atherosclerosis-inducing). Patients were also tested for the antibody IgM anti-phosphorylcholine (PC), an antibody that is protective against atherosclerosis.

Patients in the vegan group showed progress at three and 12 months. LDL levels, total cholesterol, and the ratio of LDL to HDL dropped significantly after both 3 and 12 months. HDL and triglycerides did not change. IgM anti-PC levels increased after 3 and 12 months. Results were much more modest in the non-vegan group. The typical weight in the vegan group dropped by about 4 pounds after 12 months, and BMI went from 24.1 to 22.7. Patients in the non-vegan group dropped less than one pound, and their BMI went from 23.8 to 23.4, an insignificant decrease. The overall effect of the vegan diet was a decrease in inflammatory indicators, and an increase in levels of protective markers.

Other studies have already established the benefits of a vegan diet, which include lowered blood pressure and cholesterol levels, easier weight management, and decreased inflammation. Although the non-vegan diet was nutritionally sound, and included five or more servings of fruits and vegetables, it was the non-dairy, non-gluten, vegan diet that provided the most noticeable improvement. Future research may focus on efforts to discover what is so special about a vegan diet. This study represents more evidence for the old notion that eating plants is good medicine.

Reference

Elkan, A., Sjöberg, B. Kolsrud, B., Ringertz, B., Hafström, I., Frostegård, J.

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

http://arthritis-research.com/content/10/2/R34