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Nutrients
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Diet and Nutrition in Rheumatic Diseases
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Diet and Nutrition in Rheumatic Diseases

A special issue of Nutrients (ISSN 2072-6643). This special issue belongs to the section "Nutritional Immunology".

Deadline for manuscript submissions: closed (25 May 2023) | Viewed by 8267

Special Issue Editors

Dr. Goncalo Barreto

E-Mail Website
Guest Editor
Translational Immunology Research Program, University of Helsinki, 00014 Helsinki, Finland
Interests: osteoarthritis; innate immunity; chondrocytes; cartilage; microbiome
Dr. Patrícia Costa-Reis

E-Mail Website
Guest Editor
Pediatrics Department, Hospital de Santa Maria, Faculdade de Medicina, Instituto de Medicina Molecular João Lobo Antunes, Universidade de LIsboa, Lisbon, Portugal
Interests: immunology; rheumatology; epigenetics

Special Issue Information

Dear Colleagues,

Dietary habits have long been known to have a crucial influence on human health and disease. There is mounting evidence on the association between diet, disease onset, and rheumatic diseases. Furthermore, diet, nutrition, and weight loss interventions have shown promise in improving some of the burden of these diseases. Further comprehension of the contribution of diet and nutrition to rheumatic diseases may lead to the development of lifestyle changes that may give patients a feeling of control and ownership over their disease, as well as contribute to novel therapies.

The aim of the current Special Issue is to cover promising, recent, and novel research studies on the role of diet and nutrition in rheumatic diseases. We welcome original research articles, review articles, systematic reviews, and opinions. Potential areas to be covered in this Special Issue include, but are not limited to:

  • Gut microbiota;
  • Diet supplements;
  • Probiotics;
  • Prebiotics;
  • Diet;
  • Nutrition;
  • Metabolomics;
  • Gut permeability.

Dr. Goncalo Barreto
Dr. Patrícia Costa-Reis
Guest Editors

Manuscript Submission Information

Manuscripts should be submitted online at www.mdpi.com by registering and logging in to this website. Once you are registered, click here to go to the submission form. Manuscripts can be submitted until the deadline. All submissions that pass pre-check are peer-reviewed. Accepted papers will be published continuously in the journal (as soon as accepted) and will be listed together on the special issue website. Research articles, review articles as well as short communications are invited. For planned papers, a title and short abstract (about 100 words) can be sent to the Editorial Office for announcement on this website.

Submitted manuscripts should not have been published previously, nor be under consideration for publication elsewhere (except conference proceedings papers). All manuscripts are thoroughly refereed through a single-blind peer-review process. A guide for authors and other relevant information for submission of manuscripts is available on the Instructions for Authors page. Nutrients is an international peer-reviewed open access semimonthly journal published by MDPI.

Please visit the Instructions for Authors page before submitting a manuscript. The Article Processing Charge (APC) for publication in this open access journal is 2900 CHF (Swiss Francs). Submitted papers should be well formatted and use good English. Authors may use MDPI's English editing service prior to publication or during author revisions.

Keywords

  • diet
  • nutrition
  • arthritis
  • rheumatology
  • microbiota
  • gut

Published Papers (3 papers)

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Research

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14 pages, 2405 KiB  
Article
Formononetin, a Beer Polyphenol with Catabolic Effects on Chondrocytes
by María Guillán-Fresco, Eloi Franco-Trepat, Ana Alonso-Pérez, Alberto Jorge-Mora, Verónica López-López, Andrés Pazos-Pérez, María Piñeiro-Ramil and Rodolfo Gómez
Nutrients 2023, 15(13), 2959; https://doi.org/10.3390/nu15132959 - 29 Jun 2023
Viewed by 1540
Abstract
Beer consumption has been identified as a risk factor for osteoarthritis (OA), a rheumatic disease characterised by cartilage degradation, joint inflammation, and eventual joint failure. One of the main isoflavonoids in beer is formononetin (FNT), an estrogenic compound also found in multiple plants [...] Read more.
Beer consumption has been identified as a risk factor for osteoarthritis (OA), a rheumatic disease characterised by cartilage degradation, joint inflammation, and eventual joint failure. One of the main isoflavonoids in beer is formononetin (FNT), an estrogenic compound also found in multiple plants and herbs. In this study, we aimed to investigate the effect of FNT on chondrocyte viability, inflammation, and metabolism. Cells were treated with FNT with or without IL-1β for 48 h and during 7 days of differentiation. Cell viability was determined via MTT assay. Nitrite accumulation was determined by Griess reaction. The expression of genes involved in inflammation and metabolism was determined by RT-PCR. The results revealed that a low concentration of FNT had no deleterious effect on cell viability and decreased the expression of inflammation-related genes. However, our results suggest that FNT overexposure negatively impacts on chondrocytes by promoting catabolic responses. Finally, these effects were not mediated by estrogen receptors (ERs) or aryl hydrocarbon receptor (AhR). In conclusion, factors that favour FNT accumulation, such as long exposure times or metabolic disorders, can promote chondrocyte catabolism. These data may partially explain why beer consumption increases the risk of OA. Full article
(This article belongs to the Special Issue Diet and Nutrition in Rheumatic Diseases)
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Review

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25 pages, 1297 KiB  
Review
Beyond Seasoning—The Role of Herbs and Spices in Rheumatic Diseases
by Sofia Charneca, Ana Hernando, Patrícia Costa-Reis and Catarina Sousa Guerreiro
Nutrients 2023, 15(12), 2812; https://doi.org/10.3390/nu15122812 - 20 Jun 2023
Cited by 1 | Viewed by 3461
Abstract
Although we have witnessed remarkable progress in understanding the biological mechanisms that lead to the development of rheumatic diseases (RDs), remission is still not achieved in a substantial proportion of patients with the available pharmacological treatment. As a consequence, patients are increasingly looking [...] Read more.
Although we have witnessed remarkable progress in understanding the biological mechanisms that lead to the development of rheumatic diseases (RDs), remission is still not achieved in a substantial proportion of patients with the available pharmacological treatment. As a consequence, patients are increasingly looking for complementary adjuvant therapies, including dietary interventions. Herbs and spices have a long historical use, across various cultures worldwide, for both culinary and medicinal purposes. The interest in herbs and spices, beyond their seasoning properties, has dramatically grown in many immune-mediated diseases, including in RDs. Increasing evidence highlights their richness in bioactive molecules, such as sulfur-containing compounds, tannins, alkaloids, phenolic diterpenes, and vitamins, as well as their antioxidant, anti-inflammatory, antitumorigenic, and anticarcinogenic properties. Cinnamon, garlic, ginger, turmeric, and saffron are the most popular spices used in RDs and will be explored throughout this manuscript. With this paper, we intend to provide an updated review of the mechanisms whereby herbs and spices may be of interest in RDs, including through gut microbiota modulation, as well as summarize human studies investigating their effects in Rheumatoid Arthritis, Osteoarthritis, and Fibromyalgia. Full article
(This article belongs to the Special Issue Diet and Nutrition in Rheumatic Diseases)
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Other

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15 pages, 1168 KiB  
Systematic Review
Evidence-Based Dietary Practices to Improve Osteoarthritis Symptoms: An Umbrella Review
by Ashley N. Buck, Heather K. Vincent, Connie B. Newman, John A. Batsis, Lauren M. Abbate, Katie F. Huffman, Jennifer Bodley, Natasha Vos, Leigh F. Callahan and Sarah P. Shultz
Nutrients 2023, 15(13), 3050; https://doi.org/10.3390/nu15133050 - 6 Jul 2023
Cited by 2 | Viewed by 2894
Abstract
While there is some research investigating whole foods or diets that are easily understood and accessible to patients with osteoarthritis, specific nutrients or nutraceuticals are more commonly identified. Unfortunately, guidelines and evidence surrounding individual nutrients, extracts, and nutraceuticals are conflicting and are more [...] Read more.
While there is some research investigating whole foods or diets that are easily understood and accessible to patients with osteoarthritis, specific nutrients or nutraceuticals are more commonly identified. Unfortunately, guidelines and evidence surrounding individual nutrients, extracts, and nutraceuticals are conflicting and are more difficult to interpret and implement for patients with osteoarthritis. The purpose of this umbrella review is to provide a comprehensive understanding of the existing evidence of whole foods and dietary patterns effects on osteoarthritis-related outcomes to inform evidence-based recommendations for healthcare professionals and identify areas where more research is warranted. A literature search identified relevant systematic reviews/meta-analyses using five databases from inception to May 2022. Five systematic reviews/meta-analyses were included in the current umbrella review. Most evidence supported the Mediterranean diet improving osteoarthritis-related outcomes (e.g., pain, stiffness, inflammation, biomarkers of cartilage degeneration). There was little to no evidence supporting the effects of fruits and herbs on osteoarthritis-related outcomes; however, there was some suggestion that specific foods could potentiate symptom improvement through antioxidative mechanisms. The overall lack of homogeneity between the studies limits the conclusions that can be made and highlights the need for quality research that can identify consumer-accessible foods to improve osteoarthritis-related symptoms. Full article
(This article belongs to the Special Issue Diet and Nutrition in Rheumatic Diseases)
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