Effect of a Low Starch Diet in Patients With Ankylosing Spondylitis
NCT04386538 · Status: UNKNOWN · Phase: NA · Type: INTERVENTIONAL · Enrollment: 150
Last updated 2022-01-25
Summary
The aim of this study is to explore the effect of a low starch diet (reduction of at least 40%) in the gut bacteria modulation, especially Klebsiella pneumoniae, and its relation to disease activity, functional impairment and quality of life in patients with Ankylosing Spondylitis (AS).
Conditions
- Spondyloarthritis
- Ankylosing Spondylitis
Interventions
- BEHAVIORAL
-
Low Starch Diet (LSD)
6-week balanced diet program, adapted to individual energetic needs, with significant reduction of high content starchy food, naturally present in plant cells, roots, tubers, seeds, beans, legumes, fruits, and highly present in most farinaceous grains, especially in potatoes, corn, rice, pasta, bread, cookies and cakes.
- BEHAVIORAL
-
General healthy eating
6-week balanced healthy eating counseling program, according to the World Health Organization recommendations.
Sponsors & Collaborators
-
Portuguese Institute of Rheumatology
collaborator UNKNOWN -
Centro de Investigação Interdisciplinar Egas Moniz
collaborator UNKNOWN -
Universidade do Porto
lead OTHER
Principal Investigators
-
Alexandra MT Cardoso, MD · Universidade do Porto
-
Maria Leonor Silva, PhD · Centro de Investigação Interdisciplinar Egas Moniz
-
Patrícia Padrão, PhD · Universidade do Porto
Study Design
- Allocation
- RANDOMIZED
- Purpose
- TREATMENT
- Masking
- SINGLE
- Model
- PARALLEL
Eligibility
- Min Age
- 18 Years
- Max Age
- 75 Years
- Sex
- ALL
- Healthy Volunteers
- No
Timeline & Regulatory
- Start
- 2022-01-03
- Primary Completion
- 2022-09-30
- Completion
- 2022-12-30
Countries
- Portugal
Study Locations
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