The effect of probiotic cheese consumption on the improvement of patients with rheumatoid arthritis
Not Applicable
Recruiting
- Conditions
- Rheumatoid arthritis.Rheumatoid arthritis with rheumatoid factor
- Registration Number
- IRCT20201120049449N1
- Lead Sponsor
- Tehran University of Medical Sciences
- Brief Summary
Not available
- Detailed Description
Not available
Recruitment & Eligibility
- Status
- Recruiting
- Sex
- Female
- Target Recruitment
- 40
Inclusion Criteria
Subjects with mild to moderate RA diagnosed by a rheumatologist using the ACR (American College of Rheumatology) criteria
Women aged 20–60 years
Following stable drug therapy At least in the last three months
BMI 25–40 kg/m2
Exclusion Criteria
Suffered from other inflammatory diseases including pancreatitis, IBD and myocarditis
Pregnant or breastfeeding
Tobacco or drug use
Alcoholic beverages consumption
Liver or kidney disorder
Gastrointestinal disorders or lactose intolerance
Dietary supplements consumption at least one month before the intervention
Using antibiotics one month before the intervention
Follow a weight loss diet over the past month
Consumption of probiotic foods during the last month
Acute heart disease
Study & Design
- Study Type
- interventional
- Study Design
- Not specified
- Primary Outcome Measures
Name Time Method Serum level of high-sensitivity C-reactive protein (High-sensitivity C-reactive protein is an acute-phase protein that produced by the liver in response to inflammation). Timepoint: At the beginning of the study (before the intervention) and at the end of the study (84 days after the start). Method of measurement: Using a special commercial kit.
- Secondary Outcome Measures
Name Time Method