Systemic Lupus and Diet: Foods to Avoid and Anti-Inflammatory Choices

Patients with systemic lupus erythematosus need to pay attention to dietary regulation as a way to reduce inflammation and avoid inducing immune responses or interfering with drug efficacy. Here are the foods to avoid or limit your intake and related dietary recommendations:

I. Foods to be avoided or restricted

1. Photosensitive foods

Photosensitive foods, such as celery, figs, parsley, amaranth, shepherd’s purse, greylily, lemon, mango, citrus, may enhance light sensitivity, which in turn can worsen rash or systemic symptoms.

2. High-salt foods

Long-term use of glucocorticoids can easily trigger water and sodium retention and hypertension, which can be aggravated by foods with high salt content such as pickled foods, processed meats (such as ham, bacon), pickles, and canned foods.

3. High fat and trans fat

Patients with systemic lupus erythematosus are at higher risk for cardiovascular disease, while high-fat and trans-fat-rich foods such as fried foods, margarine, cream cakes, and fast food increase cardiovascular risk.

4. Alcohol

Alcohol can increase the burden on the liver, interfere with drug metabolism (such as methotrexate), and increase the risk of damage to the gastric mucosa.

5. High-purine foods (when combined with high uric acid)

When patients with systemic lupus erythematosus are combined with high uric acid, be sure to limit high-purine foods such as animal offal, thick broth, and seafood (such as sardines and oysters).

II Recommended healthy eating patterns

1. Anti-inflammatory diet

Includes foods rich in Omega – 3 fatty acids, such as deep-sea fish (like salmon, mackerel), linseed, walnuts, etc. In addition, foods with antioxidant effects, such as blueberries, spinach, broccoli, sweet potatoes, etc., have the same anti-inflammatory effect.

2. Quality proteins

Patients with systemic lupus erythematosus can eat foods rich in high-quality protein such as lean meat, eggs, and beans in moderation.

3. Calcium & Vitamin D

Low-fat milk, yogurt, and leafy green vegetables are rich in calcium and vitamin D, and patients with systemic lupus erythematosus who have been taking hormones orally for a long time or have osteoporosis may consume more appropriately.

In conclusion, the diet of patients with systemic lupus erythematosus should be based on the principle of “balanced, anti-inflammatory, individualized”, avoiding the consumption of clearly harmful foods, while keeping an eye on their own response to specific foods. Regular follow-up visits to the nutrition department are recommended, especially during the use of hormones or immunosuppressants.

Warm reminder: Food cannot replace medication, if you feel unwell, please seek medical attention offline.

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