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Dietary habits in patients with fibromyalgia: a cross-sectional study

1, 2, 3, 4, 5, 6, 7, 8, 9, 10, 11, 12, 13, 14, 15, 16
Collaborator/s: F. Blanco1, C. Pérez2, A. Olivè3, H. Corominas4, V. Martínez-Taboada5, I. González6, A. Erra7, M. López-Lasanta8, S. Sanchez9, A. Fernández-Nebro10, J. Gisbert11, E. Domènech12, C. Ferrándiz13, J.D. Cañete14

 

  1. Rheumatology Department, Hospital Universitari Vall d’Hebron, Barcelona, and Rheumatology Research Group, Vall d’Hebron Research Institute, Barcelona, Spain. miriamalmirall1974@gmail.com
  2. Rheumatology Research Group, Vall d’Hebron Research Institute, Barcelona, Spain.
  3. Rheumatology Department, Hospital Universitari Dexeus-Quiron, Barcelona, Spain.
  4. Rheumatology Department, Hospital Clínic de Barcelona, Spain.
  5. Rheumatology Department, Hospital Clínic de Barcelona, Spain.
  6. Rheumatology Department, Hospital Clínic de Barcelona, Spain.
  7. Pharmacology Department, Neurosciences Institute, Universidad de Granada, Spain.
  8. Pharmacology Department, Neurosciences Institute, Universidad de Granada, Spain.
  9. Nursing Department, Universidad Católica San Antonio de Murcia, Spain.
  10. Rheumatology Department, Hospital Municipal de Badalona, Barcelona, Spain.
  11. Rheumatology Department, Hospital Universitario de Guadalajara, Spain.
  12. Rheumatology Department, Hospital Universitario Central de Asturias, Oviedo, Spain.
  13. Rheumatology Department, Hospital Clínico San Carlos, Madrid, Spain.
  14. Rheumatology Research Group, Vall d’Hebron Research Institute, Barcelona, Spain.
  15. Rheumatology Department, Hospital Universitari Vall d’Hebron, Barcelona, and Rheumatology Research Group, Vall d’Hebron Research Institute, Barcelona, Spain.
  16. Nutrition, Food Sciences and Gastronomy Department, Universidad de Barcelona, Spain.

  1. Rheumatology Department, INIBIC-Hospital Universitario A Coruña, Spain.
  2. Rheumatology Department, Hospital del Mar, Barcelona, Spain.
  3. Rheumatology Department, Hospital Germans Trias i Pujol, Barcelona, Spain.
  4. Rheumatology Department, Hospital de la Santa Creu i Sant Pau, Barcelona, Spain.
  5. Rheumatology Department, University Hospital Marqués de Valdecilla-IDIVAL, Santander, Spain.
  6. Rheumatology Department, Hospital Universitario La Princesa, Madrid, Spain.
  7. Rheumatology Department, Vall d'Hebron University Hospital, Barcelona, Spain.
  8. Rheumatology Department, Vall d'Hebron University Hospital, Barcelona, Spain.
  9. Rheumatology Department, Hospital General La Mancha Centro, Ciudad Real, Spain.
  10. Rheumatology Department, Hospital Regional Universitario de Málaga, Spain.
  11. Gastroenterology Unit, Hospital Universitario de La Princesa, Madrid, Spain.
  12. Gastroenterology Unit, Hospital Universitari Germans Trias i Pujol, Barcelona, Spain.
  13. Gastroenterology Unit, Hospital Universitari Germans Trias i Pujol, Barcelona, Spain.
  14. Rheumatology Department, Fundació Clínic Recerca Biomèdica, Barcelona, Spain.

IMIDC Project Collaborative Group

CER14840
2021 Vol.39, N°3 ,Suppl.130
PI 0170, PF 0173
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PMID: 34161227 [PubMed]

Received: 28/05/2021
Accepted : 09/06/2021
In Press: 21/06/2021
Published: 21/06/2021

Abstract

OBJECTIVES:
To the scarce information on dietary habits in fibromyalgia (FM), it is added that there are no comparative studies with other rheumatic diseases. The objective of this study was to characterise the dietary habits of patients with FM by comparing, for the first time, with healthy controls (HC) and rheumatoid arthritis (RA).
METHODS:
This cross-sectional, observational study was based on data obtained from the Dietfibrom project for FM and from the IMID Consortium for RA and HC. All participants completed a food frequency questionnaire evaluating their weekly dietary intake of main food groups. The three cohorts were compared using a multiple logistic regression model adjusted for age, sex, and body mass index.
RESULTS:
After quality control, n=287 FM, n=1,983 HC and n=1,942 RA patients were analysed. We found that FM had a profound impact in the diet compared to HC, reducing the consumption of dairy (OR=0.32, p<0.0001), bread and/or whole grain cereals (OR=0.59, p=0.0006), fresh fruit (OR=0.66, P=0.008), and fish (OR=0.64, p=0.002). These same four food groups were also significantly reduced in FM patients in comparison to RA patients (p<0.0005 in all cases). Additionally, a lower consumption of pasta, rice and/or potatoes was also observed in FM compared to RA (OR=0.72, p=0.028).
CONCLUSIONS:
The present cross-sectional study shows that FM is associated to a significant change in the normal dietary patterns. These results underscore the importance of diet in this prevalent disease and are a warning of the potential long-range effects of a deficient nutritional status.

DOI: https://doi.org/10.55563/clinexprheumatol/5e0yzt

Rheumatology Article