Lupus Erythematosus (SLE) & Nutritional Therapy – 19th May
SLE (Systemic Lupus Erythematosus) is the most common form of ‘lupus’ of the four kinds, which cause inflammation of multiple organs or organ systems in the body, either acutely or chronically. It is an auto-immune condition, with symptoms typically including skin rashes, pain or swelling in the joints, swelling in the feet, and around the eyes and extreme fatigue. Women aged 15 to 44 and certain ethnic groups are at higher risk for developing SLE than the rest of the population.
As with many auto-immune conditions, there is much that can potentially be done from a nutritional perspective to address the inflammation and signs and symptoms. It is also possible to address underlying contributory factors as well, to reduce the severity of the condition and reduce the risks that systemic inflammation can promote.
- Learn about how SLE manifests itself.
- Learn about who is affected and its incidence in the UK.
- Learn what dietary approaches may be helpful in ameliorating the signs and symptoms of SLE.
- Learn about therapeutic intervention to reduce inflammation and expression of SLE.
- Learn about contributory causes and how to address them with targeted nutritional therapy.
This information is for education purposes only. Patients should consult with a qualified healthcare provider before making decisions about therapies and/or health conditions.
Food supplements should not be used as a substitute for a balanced and varied diet.