[Importance of nutritional treatment in the inflammatory process of rheumatoid arthritis patients; a review].

INTRODUCTION:

Clinical characteristics of rheumatoid arthritis (AR) justify its multidisciplinary approach, within which nutritional intervention is included. Certain nutritional components influence the cellular metabolism and interfere in the pathological inflammatory process, so that they may act as coadjutant in the treatment of many inflammatory diseases, among which AR is in - cluded.

AIM:

To analyze the evidence related to the therapeutical effects of the polyunsaturated fatty acids, mediterranean diet, olive oil and certain antioxidant nutrients, on chronic inflammation and AR symptomatology.

METHODS:

Non-Systematic revision in Cochrane, Pubmed, Scopus, Sportdiscus and Amed, from 2003 to March 2013, and subsequent applications of inclusion and exclusion criteria.

RESULTS:

Evidence on polyunsaturated fatty acids suggests that they produce clinical improvement and inhibitory effects over the AR inflammatory response. As regards the mediterranean diet, evidence points out that it decreases both pain and disease activity. In the case of the olive oil, although there are not enough studies, some effects are observed such as inflammatory markers reduction and oxidative stress inhibition. Finally, limited and contradictory evidence is found regarding the effectiveness of antioxidants.

CONCLUSION:

There exist studies which suggest that some dietetic elements (polyunsaturated fatty acids, mediterranean diet and antioxidants) have anti-inflammatory effects and decrease AR disease activity. More studies are required to empower the results on those aspects where evidence is still non conclusive.