Scientists have traditionally regarded lupus as a complex disease with no single cause, but a growing body of evidence is highlighting the potential role of diet and gut bacteria, raising new questions about how the disease develops and how it might be managed.
A new study involving Barbadians living with lupus is investigating these connections, and how diet could influence the management of the illness in the future.
Lupus is an autoimmune disease in which the body’s immune system mistakenly attacks its own tissues and organs, leading to chronic inflammation and a range of potentially serious health complications. The resulting inflammation can affect several parts of the body, including the skin, kidneys, heart, and joints. While some medication can help to control symptoms and slow the progression of the disease, there is no cure, and patients can experience several side effects from treatment.
Invaluable insights
Barbados is reported to have one of the highest rates of lupus globally, and PhD candidate Raphica Scott is investigating how diet and the trillions of bacteria that live in the digestive system may influence lupus activity.
The findings could provide valuable insights into why some people experience more severe flare ups of the diseases than others, and whether simple lifestyle changes could become an important part of managing the condition.
In recent years, scientists have become increasingly interested in the gut microbiome, the vast community of bacteria and other microorganisms that live in the digestive tract. These microbes, once thought to be important mainly for digestion, are now known to play a significant role in regulating the immune system and controlling inflammation in the body.
Previous studies have already shown that individuals with lupus often have different gut bacterial profiles from those without the disease. Scott goes a step further by examining whether those microbial communities change during the active and inactive phases of lupus, and whether gut bacteria could potentially help reduce activity.
Dietary patterns
The study also recognises that diet is one of the strongest influencing factors on inflammation and the balance of bacteria in the digestive system. Scott further examines how dietary patterns among Barbadians living with lupus may be associated with inflammation levels, the composition of gut bacteria, and disease activity.
To investigate these relationships, she conducted a review of international scientific literature, as well as a local study involving 50 Barbadian participants living with the disease. Participants conducted dietary assessments and provided blood, urine and stool samples, allowing researchers to evaluate nutritional intake, inflammation, and gut bacterial profiles.
Although laboratory analyses are ongoing, early findings have already revealed some noteworthy patterns. International studies have produced mixed results on whether gut bacteria differ significantly between active and inactive phases of the condition. However, preliminary data from the Barbadian study suggest that many participants are falling short of the recommended intake of important food groups despite consuming a relatively varied diet.
Vegetables, legumes, nuts and healthy starchy foods were among those commonly under-consumed.
Scott also found that the overall dietary patterns of many participants tended to promote rather than reduce inflammation, which may contribute to poorer health outcomes and increased disease activity.
These findings could potentially improve understanding of how lifestyle factors, particularly diet, interact with immune function and the progression of the disease within the local population.
Scott’s study could also contribute to the development of practical nutritional recommendations that complement existing medical treatments.
