Primary Nutritional Guidance at Systemic Lupus Erythematosus

Main Article Content

Erica Mundin Karnal
Júlia Fabian
Liziane Cássia Carlesso
Jane Mary L. N. Gelinski

Abstract

Aims: To propose a primary nutritional recommendation for patients in the early stage of SLE to contribute to a better quality of life for those affected by the disease.

Methodology: This is a theoretical study, with no direct approach or intervention to any patient. The research was carried out using a conceptual approach based on a narrative and explanatory literature review. The main key descriptors of health were: Lupus and skin lesions; butterfly wing or arthritis, nutrition and lupus. After that, a diet (with a menu) for primary nutritional guidance to patients with early symptoms was followed.

Results: The scientific literature evaluates that Systemic Lupus Erythematosus (SLE) is a chronic, autoimmune inflammatory disease, with no cure, which can have multiple causes (hormonal, infectious, genetic and environmental). The production of autoantibodies in tissues, generated from recognized apoptotic fragments, processed and associated with the Principal Human Histocompatibility Complex are also characteristic of SLE. In addition, SLE is mainly characterized by the involvement of the skin, joints, kidneys and serous membranes. The symptoms of SLE vary according to the stage of the disease, affecting different organs, tissues and, in more severe cases, the central and peripheral nervous system. The incidence of SLE is about ten times higher in females and affects more commonly Afro-American, Hispanic and Asian people. In addition, the individual's eating habits and nutritional status can influence the intensity and worsening of symptoms. Regarding nutritional guidance, it is of utmost importance to have anti-inflammatory and antioxidant substances in the diet, avoiding the exaggeration of bad fats, refined carbohydrates, and proteins.

Conclusion: SLE patients should receive a multidisciplinary therapeutic approach, including follow-up by a nutritionist, who will prioritize the maintenance of the patient's adequate weight, avoiding overloading of his joints. This will contribute for a better quality of life for those affected.

Keywords:
Dietotherapy, lupus, pathology, immunology

Article Details

How to Cite
Karnal, E. M., Fabian, J., Carlesso, L. C., & Gelinski, J. M. L. N. (2020). Primary Nutritional Guidance at Systemic Lupus Erythematosus. Journal of Scientific Research and Reports, 26(5), 10-19. https://doi.org/10.9734/jsrr/2020/v26i530256
Section
Short Research Article

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