NCT06776965

Ultra Processed Foods Consumption and Impact in Rheumatic Diseases.

Impact of Ultra-processed Foods in a Population of Patients With Chronic Rheumatic Diseases (Rheumatoid Arthritis, Spondyloarthritis, Osteoarthritis).

• Status: Recruiting
• Phase: —
• Study type: Observational
• Enrollment: 240 (estimated)
• Sponsor: Hospices Civils de Lyon · Academic / Other
• Sex: All
• Age: 18 Years
• Healthy volunteers: Not accepted

Summary

Ultra-processed foods (UPF) represent one of the mainstays of today's diet. They are defined by the NOVA classification system. It was demonstrated that UPF consumption was associated with activity of inflammatory bowel diseases with underlying mechanisms not fully identified yet. It is suspected that UPF constituents could modify the gut microbiota, increase intestinal barrier permeability and directly engage immune surveillance systems, effects that could individually or synergistically increase the risk of immunomediated diseases. As some pathophysiological mechanisms are shared among IBD and rheumatic diseases, we have wondered if UPF consumption could be associated with increased risk of rheumatic disease and/or with their activity. Our primary aim will be to study the pattern of UPF consumption in patients with rheumatic diseases. Our secondary objectives will be to study the activity of diseases according to UPF consumption.

Conditions

• Rheumatoid Arthritis
• Spondyloarthritis
• Osteoarthritis

Interventions

Type	Name	Description
OTHER	Dietary Questionnaire	Self administered dietary questionnaire at baseline, 6 and 12 months.
OTHER	Evaluation of disease activity (DAS-28, ASDAS, EVA, number of swollen joints, number of painful joint, nocturnal pain, morning stiffness)	Self administered questionnaire of disease activity at baseline, 6 and 12 months.

Timeline

• Start date: 2025-03-31
• Primary completion: 2026-03-31
• Completion: 2026-11-30
• First posted: 2025-01-15
• Last updated: 2025-04-11

Locations

1 site across 1 country: France