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by xx
December 26, 2001
From the March 2001 issue of Nutrition Science News. Reprinted with permission.
A low-salt, uncooked vegan diet of "living food" relieves fibromyalgia symptoms, according to a Finnish study conducted by researchers at the University of Kuopio.
Thirty-three female fibromyalgia patients with an average age of 51 and an average body mass index (BMI) of 28 were given the choice of following a normal diet or trying a completely animal-product-free vegan diet. (A BMI of 25 to 29.9 is considered overweight 30 or over is considered obese.)
The groups were not randomly selected because of the effort and motivation required to adhere to the vegan diet. At the start of the study, the two groups were virtually identical, except that the vegan group complained of more pain. It was this considerable pain that had motivated them to try the diet.
The 18 women who chose the living foods diet were instructed to eat uncooked berries, fruit, mushrooms, nuts, seeds and vegetables, along with cereals and cooked legumes, and supplement with vitamin B12 for three months. Aside from four women who ate fish occasionally, all participants adhered strictly to the diet.
Results showed the vegan group reduced their urinary sodium level by 67 percent over the three months, confirming dietary compliance. In addition, the average BMI of the diet group dropped to 24 as they lost weight during the study period. At the end of three months, the group following the living food diet had a significant decrease in pain, slept better, and had less morning stiffness. Total serum cholesterol also showed a statistically significant reduction. Participants did not improve in terms of exercise ability or strength.
Despite its benefits, none of the patients chose to adhere to the diet beyond the study period. They did report, however, that their pain gradually returned as they drifted back to their previous omnivorous diet.
This is the first study that suggests a vegan diet can improve the symptoms of fibromyalgia. The researchers suggest repeating the study for a longer period of time and using a crossover design to confirm its effectiveness in this disabling condition.
Source: Scandinavian Journal of Rheumatology 2000:29(5),308-13
© 2001 Nutrition Science News. All Rights Reserved.
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