Systemic Lupus Erythematosus: Nutritional Considerations

The following nutritional measures are under study for possible roles in SLE management:

• Omega–3 fatty acids: Omega–3 fatty acids reduce inflammation, which is a central component of SLE. In one study that evaluated individuals with kidney disease due to SLE, taking 30 to 45 grams per day of flax seed (a rich source of omega–3 fatty acids) reduced the kidney disease. Similarly, supplementation with fish oils (another source of omega–3 fatty acids) has been reported to improve the disease. However, these studies were small and the findings require further assessment in future studies.
• Antioxidants: Preliminary evidence suggests that antioxidant supplementation may reduce disease activity. However, these findings need to be tested in larger controlled trials. 
• A low–fat, low–cholesterol diet: Individuals with SLE frequently have increased low–density lipoprotein (LDL or “bad” cholesterol) and decreased high–density lipoprotein (HDL or “good” cholesterol) and are at risk for heart disease. A diet low in saturated fat and cholesterol produces significant reduction in LDL cholesterol in patients with SLE (See Hyperlipidemia).
• Calcium and vitamin D supplementation for prevention of osteoporosis: Individuals with SLE who use steroids for long periods of time are at risk for osteoporosis and fractures. Limited evidence shows that bone density may improve with calcium and vitamin D supplementation.