Gluten-free diet for ankylosing spondylitis
Part of Bones, joints & muscles clinical trials.
This study looks at how a gluten-free diet affects people with ankylosing spondylitis (a type of arthritis that mainly affects the spine). You would eat no gluten (found in wheat, barley, and rye) for a period of time to see if it helps reduce symptoms.
Summary written for real people, not researchers, by Clin2.
Who can take part
- You have been diagnosed with axial spondyloarthritis (a type of inflammatory arthritis of the spine) by a rheumatologist
- You are between 18 and 64 years old
- You have been on a stable dose of your current medications (NSAIDs or DMARDs) for at least 3 months
- You do not have celiac disease, ulcerative colitis, Crohn's disease, irritable bowel syndrome, type 1 or type 2 diabetes, or Hashimoto's thyroiditis
- You are not pregnant or breastfeeding, and have not taken omega-3 supplements or vitamins A, C, or E regularly in the last 3 months
- Your body mass index (BMI) is between 18.5 and 30 (calculate your BMI using height and weight)
Quick eligibility check
Answer a few plain-language questions, based on this study's own requirements, to get a preliminary sense of fit.
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