DIET FOR FIBROMYALGIA
Abstract
Many patients with rheumatic diseases believe that diet affects their symptoms and, when contacting a rheumatologist, expect to receive detailed recommendations on nutrition correction. At the same time, practitioners do not always have reliable data on the role of nutrition in the occurrence and course of various rheumatic diseases. Dietary recommendations for rheumatoid arthritis, osteoarthritis and, especially, for gout are presented quite well in the Russian scientific literature, whereas nutrition issues for fibromyalgia are practically not discussed in the Russian-language press. This article presents an overview of modern publications, mainly in English, devoted to dietary therapy of fibromyalgia. The experience of using vegetarian diets, including a vegan raw food diet, therapeutic fasting, exclusion of sodium glutamate and aspartame from the diet, Mediterranean, Ayurvedic, gluten-free, hypoallergenic diets, hypocaloric diets, including ketogenic diets, anti-inflammatory diets, diets low in short-chain carbohydrates and polyols, as well as the use of probiotics, Khorasan wheat and red wine in the treatment of fibromyalgia is summarized.
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