NCT05289011

Spondyloarthritis and Nutrition

• Status: Completed
• Phase: —
• Study type: Observational
• Enrollment: 382 (actual)
• Sponsor: University Hospital, Limoges · Academic / Other
• Sex: All
• Age: 18 Years
• Healthy volunteers: Not accepted

Summary

The food composition and consumption of certain foods could be associated with a higher or lower inflammatory activity of spondyloarthritis and consequently changes in the quality of life of patients. This has been shown in other chronic inflammatory disease. In order to highlight a profile or nutritional profiles associated with the activity of the disease, we chose to carry out observational pilot study using a qualitative food survey, which will be submitted to all patients with spondyloarthritis. The general demographic data and the data of the disease will be collected by the investigating physician at the same time, as well as possible confounding factors: comorbidities, physical activity, treatments.

Conditions

• Spondyloarthrosis
• Nutrition Disorders

Interventions

Type	Name	Description
OTHER	Interviews and questionnaires	* Evaluation of inflammatory rheumatism * Dietary survey * International Physical Activity Questionnaire IPAQ * BASDAI self-questionnaire * Assessment of quality of life by ASQol questionnaire * Assessment of fatigue by FACIT questionnaire * Assessment of digestive symptoms * Collection of demographic and general data * Collection of treatment

Timeline

• Start date: 2018-02-13
• Primary completion: 2020-02-03
• Completion: 2020-02-03
• First posted: 2022-03-21
• Last updated: 2022-03-21

Locations

1 site across 1 country: France