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Gluten-Free vs Mediterranean Diet in Rheumatoid Arthritis
Sponsor: Hasan Kalyoncu University
Summary
This study aims to evaluate the effects of different dietary interventions, including gluten-free, Mediterranean, and control diets, on disease activity, quality of life, and dietary inflammatory index in patients with rheumatoid arthritis. Participants will be followed for 12 weeks, and changes in clinical and nutritional outcomes will be assessed.
Official title: Investigation of the Effects of a Gluten-Free Diet and the Mediterranean Diet on the Inflammatory Index, Disease Activity, and Quality of Life in Patients With Rheumatoid Arthritis.
Key Details
Gender
All
Age Range
19 Years - 65 Years
Study Type
INTERVENTIONAL
Enrollment
66
Start Date
2025-10-29
Completion Date
2026-08-31
Last Updated
2026-06-12
Healthy Volunteers
No
Conditions
Interventions
Gluten-Free Diet Group
Participants will follow a gluten-free diet in which all wheat, barley, rye, and their derivatives are eliminated for 12 weeks. The diet focuses on naturally gluten-free foods such as fruits, vegetables, legumes, meat, fish, rice, and corn.
Mediterranean Diet
Participants will follow a Mediterranean dietary pattern characterized by high intake of fruits, vegetables, whole grains, legumes, olive oil, and fish, with moderate consumption of dairy and low intake of red meat and processed foods for 12 weeks.
Control Diet
Participants will continue their habitual diet without any specific dietary restrictions or structured dietary guidance during the 12-week study period.
Locations (1)
NCR International Hospital
Gaziantep, Şehitkamil, Turkey (Türkiye)