Johns Hopkins Health Alert
Going Vegan With RA
People with rheumatoid arthritis (RA) often turn to therapies that are outside the medical mainstream, especially when conventional medications are not working or are causing troubling side effects. Now a study reported in Arthritis & Rheumatism (Volume 59, page 186) suggests that following a gluten-free vegan diet may protect rheumatoid arthritis (RA) patients from heart disease and stroke. Here’s what the research suggests.
Following a gluten-free vegan diet appears to be an effective way of reducing the risk of heart disease and stroke in people with rheumatoid arthritis (RA).
Researchers asked 38 people with active rheumatoid arthritis (RA) to eliminate for one year meats and dairy foods (including eggs) and glutens, a mix of proteins in some grains (primarily wheat, oats, rye, and barley). A control group of 28 people with rheumatoid arthritis (RA) ate a healthy diet that included these foods.
At year's end, the gluten-free vegans had lowered their heart disease risk by several measures: The group lost an average of 9 lbs compared with only 2 lbs in the control group and had lower total cholesterol and lower LDL, the "bad" cholesterol that blocks arteries.
The vegans also had higher levels of an antibody -- anti-phosphorylcholine immunoglobulin A (antiPC IgA) -- associated with lower rates of atherosclerosis. And they had lower levels of C-reactive protein (CRP), a marker of inflammation associated with insulin resistance and excess weight.
More research is needed to pinpoint which elements of a vegan diet seem to do the most good for those with rheumatoid arthritis (RA). Still, cutting back on meat, dairy, and gluten-containing grains could be a boon to your health -- as long as you make sure about 10% of your diet is protein.
Posted in Arthritis on February 1, 2010
Reviewed October 2011
Medical Disclaimer: This information is not intended to substitute for the advice of a physician. Click here for additional information: Johns Hopkins Health Alerts Disclaimer
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