Effect of Mediterranean diet versus low caloric diet on Rheumatoid arthritis disease activity

Abstract

Rheumatoid arthritis (RA) is a systemic connective tissue disease affecting predominantly joints. The disease develops in a course of autoimmune inflammatory process triggered by environmental factors in genetically predisposed person. One such environmental factors is the diet (Skoczynska and Swierkot 2018). A basic explanation of a low calorie diet is described as a diet that provides fewer than 1,200 calories per day (Hoffman, 2004). Low calorie diets are known for getting individuals mind excited about losing the weight without the actual motivation to exercise (Schulze et al., 2004). The Mediterranean diet is not a single prescribed diet, but rather a general food-based eating pattern, which is marked by local and cultural differences throughout the Mediterranean region. Mediterranean diet is generally characterized by a high intake of plant-based foods (e.g. fresh fruit and vegetables, nuts, and cereals) and olive oil. Also it is characterized by moderate intake of fish and poultry, and low intakes of dairy products (mostly yoghurt and cheese), red and processed meats, and sweets (Willet, 1995).