The Impacts of Gluten-free Diet in Patients With Ankylosing Spondylitis

Summary

Subclinical intestinal inflammation and intestinal permeability have been reported in patients with ankylosing spondylitis. Gluten is one of the main triggers of zonulin releaseand gluten intake may contribute to the development of the disease by increasing intestinal permeability. This study aims to determine the impacts of a gluten-freediet on intestinal permeability, sub-clinical intestinal inflammation, disease activity, functional status and quality of life in patients with ankylosing spondylitis. The main questions it aims to answer are: Does a gluten-free diet have an effect on disease activity and functional status in patients with ankylosing spondylitis? Does a gluten-free diet have an effect on intestinal permeability and subclinical intestinal inflammation in patients with ankylosing spondylitis? The investigators will evaluate the effects of the gluten-free diet compared to a control group.

Eligibility

Inclusion Criteria:

* diagnosis of axial SpA defined by ASAS criteria
* Adults (aged 18-64 years)
* stable treatment (NSAID and/or DMARD) for at least 3 months
* provide written informed consent and submit to the requirements of the study

Exclusion Criteria:

* Any diet at the time of inclusion or within 3 months prior to inclusion;
* have a history of celiac disease;
* have a history of Ulcerative Colitis, Crohn's Disease and Irritable Bowel Syndrom
* patients with Type 1 and Type 2 Diabetes Mellitus
* patients with Hashimoto Thyroiditis
* are pregnant, breastfeeding,
* patients who have used omega-3 and vitamins (A, C, E) regularly in the last 3 months.
* BMI \<18,50 kg/m2
* BMI ≥29,99 kg/m2

Conditions2

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