Gluten-Free Diet Helps Reduce Pain and Symptoms of Fibromyalgia

Celiac.com 10/19/2023 - Fibromyalgia is a condition marked by widespread pain and other symptoms. While prior research on dietary treatments for fibromyalgia has provided conflicting results, researchers recently set out to treat fibromyalgia patients with a gluten-free diet, alternated with a non-restricted gluten-containing diet, followed by a re-challenge of the gluten-free diet.

The research team included V. Bruzzese; C. Marrese; P. Scolieri; and J. Pepe. They are variously affiliated with the Department of Internal Medicine and Rheumatology, P.O. S. Spirito-Nuovo Regina Margherita Hospital, Rome, Italy; and the Department of Clinical, Internal, Anesthesiological and Cardiovascular Disease, Sapienza University of Rome, Italy. Their study aimed to understand the impact of dietary changes, specifically a gluten-free diet, on fibromyalgia symptoms in post-menopausal women.

Study Participants: Non-Celiac Post-Menopausal Women with Fibromyalgia

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The study looked at twenty post-menopausal women with fibromyalgia. Importantly, none of these women had celiac disease, a known gluten-related condition.

The study followed a unique approach. Participants were first put on a gluten-free diet for six months. During this period, their pain levels were measured using the widespread pain index and symptom severity scale scores. The results were promising, with a significant reduction in widespread pain index and symptom severity scale scores. The widespread pain index decreased by approximately 24%, and the symptom severity scale decreased by about 36% after six months of the gluten-free diet.

However, what makes this study stand out is the subsequent phases. After six months of gluten-free eating, the participants were placed on a regular diet containing gluten for three months. During this period, their pain levels increased significantly, with a 74% increase in severity scale and a 21% increase in widespread pain index.

The most intriguing part is the final phase: a re-challenge of the gluten-free diet. When the participants returned to a gluten-free diet after the three months of consuming gluten, their pain levels improved significantly again. The WPI and SS scores returned to levels similar to the initial gluten-free diet phase, with a 24% decrease in widespread pain index and a 36% decrease in severity scale.

Key Findings: Statistically Significant Reduction in both the Widespread Pain Index and Symptom Severity Scale

• After six months on the gluten-free diet, there was a statistically significant reduction in both the widespread pain index and symptom severity scale, indicating an improvement in fibromyalgia symptoms.
• When participants reintroduced gluten into their diet, there was a significant increase in their pain scores (both widespread pain index and symptom severity scale).
• Notably, when they returned to the gluten-free diet after the gluten-containing "re-challenge" phase, there was once again a significant improvement in their pain scores.
• Body mass index (BMI) remained unchanged throughout the study.

The results suggest that a gluten-free diet can indeed help alleviate symptoms of fibromyalgia. This study is significant because it provides evidence that a gluten-free diet can lead to an improvement in fibromyalgia symptoms, as measured by reductions in pain scores. Moreover, the study reinforced these findings through a re-challenge phase, where participants returned to the gluten-free diet after a period of consuming gluten.

It's important to emphasize that this study involved post-menopausal women with fibromyalgia who did not have celiac disease. The dietary effects on fibromyalgia symptoms might not be the same for everyone, including celiacs, so further research is needed to understand the underlying mechanisms. Nonetheless, these findings offer hope and a potential dietary strategy for people with fibromyalgia who seek relief from their symptoms.

Also, while this research suggests a potential benefit of a gluten-free diet for fibromyalgia patients, individual responses to dietary changes can vary. Therefore, anyone considering dietary interventions for managing fibromyalgia should consult with a healthcare provider or dietitian to create a personalized plan that suits their specific needs and preferences. Additionally, more study is needed to further understand the relationship between diet and fibromyalgia and to confirm these findings in larger and more diverse populations, including people with celiac disease.

Read more at Rheumatismo.org