Omega-3

What happens when the very vehicle that carries the essence of life turns on itself? The body is attached to life until its last breath, so when it starts crumbling, not because of what is outside, but what is inside, life can become concerning. Systemic Lupus Erythematosus, also known as SLE is a disorder, which occurs when the immune system attacks itself. An overactive immune system strips away a person’s healthy foundation and creates an unstable and fragile body. Unfortunately, there are no cures for this life crippling disease, however, there are ways to ease the intensity of the disease. Patients with SLE can lessen the amount of flare-ups through diets that have anti-inflammatory properties, more Omega-3 fatty acids, and Vitamin D.
Diets with anti-inflammatory properties can assist in lessening the disease activity in Systemic Lupus Erythematosus. Patients with SLE are highly sensitive towards certain diets. An article written by a Naturopathic Doctor mentioned that the triggers of SLE causes increased flare-ups and inevitably the decline of a healthy immune system. Such triggers are thought to be “stress, genetics, and foods” (Hegnauer). Said triggers show that many factors are involved when it comes to the health of the human body. Diseases such as SLE have more sensitive factors that have both uncontrollable and controllable variables. Staying attentive towards what foods are consumed can be one step closer to living a healthier life with SLE. Although genetics are engraved in the body, there are methods that can be adopted to decrease flare-ups in lupus. For instance, knowing what foods to avoid is key in creating a healthy diet for SLE patients. Andrew Weil, author of “Food as Medicine: The Anti-inflammatory Diet” listed “... polyunsaturated cooking oils (corn, soy, sunflower, cottonseed, and safflower)... are chemically unstable and readily react with oxygen, particularly in the presence of light and heat, resulting in toxic compounds that can damage DNA and cell membranes and promote inflammation” (Weil 2). Weil lists foods that should not be consumed by SLE patients because it may cause inflammation. Since inflammation is a prominent component of SLE, finding diets that obtain anti-inflammatory properties are important. The author of “Lupus and Nutrition” noted that consuming sardines smothered in sild oil a few times a week is one of many ways to reduce inflammation (Volpenhein). Linda Volpenhein offered one way of providing the body with anti-inflammatory properties through a consistent diet of fatty fish. Building a routine such as tri-weekly fish creates a beneficial constant. Overall, SLE patients have an overactive immune system, so consuming the right foods can alleviate the symptoms of disease. To be more specific, Omega-3 fatty acids are found to have positive outcomes when consumed by SLE patients.
Omega-3 is essential if a healthier quality of life is desired because lacking this substance can have destructive qualities. These destructive qualities were highlighted through a study concluding that “... reduced omega-3 fatty acids, which are powerful antioxidants… may be causally related to oxidative stress, inflammation, disease activity, and fatigue in SLE” (Arriens). According to this study, not only is consuming Omega-3 fatty acids beneficial, it is crucial for maintaining homeostasis within the body. To back up the previous statement, the authors of “Short Term Patient Centered Nutrition Counseling Impacts Weight” advised that “Patients with SLE should focus on reducing refined carbohydrate intake, while promoting sources of fiber and omega-3 fatty acids” (Everett). This statement indicates the significance of including Omega-3 fatty acids in diets when paired with the previous source. Acknowledging the intake of this substance is proven to decrease disease activity which leads to the question of what foods contain Omega-3 fatty acids. There are a variety of foods that can be eaten to increase the essential intake of Omega-3. According to Andrew Weil, “fish, vegetable oil, nuts, flax seeds, flaxseed oil, and leafy vegetables” are high is Omega-3 fatty acids (Weil). So, consuming the listed foods is a beneficial action that can be incorporated into the
diet of SLE patients. Although, Omega-3 fatty acids are important for anybody, it is especially important for SLE patients because of the fragile state of their immune system and consuming the wrong foods can have destructive consequences. Another substance SLE patients are deficient in is the quantity of Vitamin D.
Vitamin D is usually obtained through sun exposure, but people with immunological disorders such as SLE are found to be Vitamin D deficient. According to Kristy Yap and Eric Morand “Patients with SLE often experience elevated levels of fatigue. In fact, more than 50% of SLE patients report it as their disabling symptom. Vitamin D deficiency has been found to be related to fatigue in SLE” (Yap and Morand). The authors made it clear that lacking Vitamin D is a high occurrence in the SLE community. To describe the deficiency in more detail, Yap and Morand go on to say “Vitamin D deficiency may aggravate the immunological abnormalities in SLE. Vitamin D is associated with increased B cell activation and increased IFNx activity. B cell hyperactivity contributes to an increased production of antibodies” (Yap and Morand). Much like Omega-3 fatty acids, Vitamin D is also shown to have benefits if consumed and repercussions if not. To understand why Vitamin D is important, the journal “Vitamin D 2016” stated “... vitamin D plays a key role in the formation of strengthening bone. Vitamin D also supports normal cell growth, nerve and muscle function, and immune system function” (Vitamin D 2016). The importance of Vitamin D is stressed in this journal. Vitamin D plays a key role in the body and lacking this nutrient is harmful towards SLE. Since it is difficult for SLE patients to obtain Vitamin D
through UV radiation, consuming foods that contain this nutrient is an alternative intake method. A video called “5 Foods to Eat for Vitamin D” listed foods such as mushrooms (grown in UV light), eggs, and fatty fish are alternative ways of receiving Vitamin D (5 Foods to Eat for Vitamin D). The video provided a variety of foods that contain the nutrient Vitamin D. Understanding what can be consumed to increase Vitamin D levels and how deficiency has consequences for SLE patients may lead to a healthier lifestyle, which in turn leads to a decrease in flare-ups. Systemic Lupus Erythematosus is an immunological disorder that affects the body’s vital organs and without a proper diet, the disease can progress, causing numerous issues. Inflammation is found to be a negative component in SLE patients. Finding ways to reduce inflammation leads to positive results and a decrease in flare ups. Consuming foods such as fatty fish and avoiding polyunsaturated oils are effective in reducing inflammation. Increasing the intake of Omega-3 fatty acids cannot only reduce inflammation, it is also thought to reduce oxidative stress and fatigue. Omega-3 can be found in fish and leafy vegetables, as well as a variety of other foods. Another essential nutrient is Vitamin D which is usually provided to the body by way of sun, but the majority SLE patients are deficient and require alternative methods of receiving Vitamin D. Eggs as well as salmon are found to provide Vitamin D. It is important for SLE patients to consume foods that decrease disease activity and avoid foods that have negative effects on the body and especially the immune system. A healthier diet can provide numerous benefits. So, the real decision is deciding whether continuing to lead an unhealthy lifestyle worthy of decreasing the quality of life or sacrificing certain foods to have the ability to lessen crippling flare-ups.