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Spondyloarthritis and Nutrition

NCT05289011 · Status: COMPLETED · Type: OBSERVATIONAL · Enrollment: 382

Last updated 2022-03-21

No results posted yet for this study

Summary

The food composition and consumption of certain foods could be associated with a higher or lower inflammatory activity of spondyloarthritis and consequently changes in the quality of life of patients. This has been shown in other chronic inflammatory disease.

In order to highlight a profile or nutritional profiles associated with the activity of the disease, we chose to carry out observational pilot study using a qualitative food survey, which will be submitted to all patients with spondyloarthritis. The general demographic data and the data of the disease will be collected by the investigating physician at the same time, as well as possible confounding factors: comorbidities, physical activity, treatments.

Conditions

  • Spondyloarthrosis
  • Nutrition Disorders

Interventions

OTHER

Interviews and questionnaires

* Evaluation of inflammatory rheumatism * Dietary survey * International Physical Activity Questionnaire IPAQ * BASDAI self-questionnaire * Assessment of quality of life by ASQol questionnaire * Assessment of fatigue by FACIT questionnaire * Assessment of digestive symptoms * Collection of demographic and general data * Collection of treatment

Sponsors & Collaborators

  • University Hospital, Limoges

    lead OTHER

Eligibility

Min Age
18 Years
Sex
ALL
Healthy Volunteers
No

Timeline & Regulatory

Start
2018-02-13
Primary Completion
2020-02-03
Completion
2020-02-03

Countries

  • France

Study Locations

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Read the full study record

This page highlights key information. For complete eligibility criteria, study locations, investigator contacts, and the full protocol, visit the original record on ClinicalTrials.gov.

View NCT05289011 on ClinicalTrials.gov