JRPMS Vol 1, No 2, December 2017, p.23-30
doi: 10.22540/JRPMS-01-023
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Review Article
Nutritional aspects and vitamin D supplementation in ankylosing spondylitis
Aikaterini A. Kalogeropoulou
- Clinical Dietitian - Nutritionist, Athens, Greece
Keywords: Ankylosing spondylitis, Vitamin D supplementation, Diet, Starch diet, Systemic inflammation
Abstract
Ankylosing spondylitis (AS) is an inflammatory rheumatic disorder that burdens predominantly the spine and
sacroiliac joints. The exact factors that define the development and evolution of the AS remain unclear. The
ambiguity around the therapeutic treatment of vitamin D, regarding its immunomodulatory and anti-inflammatory
effects in the development of the AS, provides an attractive field of investigation. The connection of the disease
with intestinal gut microbiota is well documented, allowing for investigating the role of nutrition, including
prebiotics and probiotics, on well-being and functionality of people with AS. The beneficial effect of low starch
diet and the anti-inflammatory effect of the Mediterranean diet are landmarks in the development of AS.
Additionally, it can be argued that the progression of the disease was compounded, among the Inuit population of
Alaska, by the change in their nutrition that was rich in omega-3 polyunsaturated fatty acids and low carbohydrate,
to a “Western-Diet” that is high in carbohydrate (sugar and starch) and saturated fat. This review investigates the
relationship between diet and disease progression, as well as identifies a dietary pattern that could improve the
well-being of people with AS. Finally, this review investigates the therapeutic effect of vitamin D supplementation
in the disease progress.