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NCT Number: NCT06776965

Ultra Processed Foods Consumption and Impact in Rheumatic Diseases.

Ultra-processed foods (UPF) represent one of the mainstays of today's diet. They are defined by the NOVA classification system. It was demonstrated that UPF consumption was associated with activity of inflammatory bowel diseases with underlying mechanisms not fully identified yet. It is suspected that UPF constituents could modify the gut microbiota, increase intestinal barrier permeability and directly engage immune surveillance systems, effects that could individually or synergistically increase the risk of immunomediated diseases. As some pathophysiological mechanisms are shared among IBD and rheumatic diseases, we have wondered if UPF consumption could be associated with increased risk of rheumatic disease and/or with their activity.

Our primary aim will be to study the pattern of UPF consumption in patients with rheumatic diseases. Our secondary objectives will be to study the activity of diseases according to UPF consumption.

Recruiting

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Key information

Conditions

Rheumatoid Arthritis Arthritis Arthritis, Rheumatoid Autoimmune Diseases Bone Diseases Connective Tissue Diseases Immune System Diseases Joint Diseases Musculoskeletal Diseases Osteoarthritis Rheumatic Diseases Skin and Connective Tissue Diseases Spinal Diseases Spondylarthritis Spondylitis Spondyloarthritis

Age range

18 year and older

Sex eligibility

All sexes

Study type

Observational

Primary location

Edouard Herriot Hospital

Lyon, 69003, France

Location status: Recruiting

Location contact

Maxime AUROUX, MD

CONTACT

[email protected]

Maxime AUROUX, MD

PRINCIPAL_INVESTIGATOR

Who can participate

Healthy volunteers accepted: No

Only the study team can determine whether someone qualifies for participation.

Inclusion criteria

  • Age > 18 years
  • chronic rheumatic disease (Rheumatoid arthritis, spondyloarthritis, osteoarthritis)
  • ability to perform questionnaires

Exclusion criteria

  • Judicial protection measure
  • Refusal to participate in the study
  • Suffering from 2 rheumatic disease simultaneously

Treatment and study plan

Dietary questionnaire

Other

Self administered dietary questionnaire at baseline, 6 and 12 months.

Evaluation of disease activity (DAS-28, ASDAS, EVA, number of swollen joints, number of painful joint, nocturnal pain, morning stiffness)

Other

Self administered questionnaire of disease activity at baseline, 6 and 12 months.

Primary outcomes

  1. Describe the consumption of ultra-processed foods in patients with chronic inflammatory rheumatism

    Time frame: At baseline

    Describes the consumption of ultra-processed foods in patients with chronic inflammatory rheumatism using a self-assessment questionnaire (Score UPF Nova Screener) completed at baseline, 6 and 12 months.

Study contacts

Contact information is provided by the study sponsor or research team.

Maxime AUROUX, MD

CONTACT

[email protected]

+33472117479

Sponsors and collaborators

Lead sponsor

Hospices Civils de Lyon

Other

Registry information

Official study title

Impact of Ultra-processed Foods in a Population of Patients With Chronic Rheumatic Diseases (Rheumatoid Arthritis, Spondyloarthritis, Osteoarthritis).

Acronym: NUTRIRIC

Important dates

Study start
2025
Primary completion
2026
Study completion
2026
First posted
Jan 15, 2025
Registry last updated
Apr 11, 2025

OpenTrials presents study information sourced from ClinicalTrials.gov. The official registry record should be consulted for the latest information.

View the official ClinicalTrials.gov record (opens in a new tab)

This listing is for discovery and informational purposes only. It is not medical advice, does not guarantee that a study is recruiting, and does not determine eligibility. Contact the study team and a qualified healthcare professional when considering participation.

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