Supplemental treatment of rheumatoid arthritis with natural milk antibodies against enteromicrobes and their toxins: results of an open-labelled pilot study

Abstract

BackgroundEnvironmental factors, particularly commensal bacteria in the gastrointestinal tract, may be involved in the pathogenesis of rheumatoid arthritis (RA). The aim of this study was to evaluate whether natural milk antibodies against a wide spectrum of pathogenic enteromicobes and their toxins modify the disease activity in RA.MethodsTwenty patients with RA, whose disease activity was uncontrolled by authentic medications due to drug resistance, complications and/or risk factors were treated for 3 months with an oral administration of a whey protein concentrate (WPC) containing high levels of natural milk antibodies. Eighteen background-matched RA patients, not supplemented with milk antibody adjunct, were used as controls.ResultsStatistically significant reduction of arthritis symptoms and improvement of intestinal disorders were observed only in the test group: effective in 8 (44%), possibly effective in 2 (12%) and not effective in 8 (44%) of 18 patients treated (2 patients withdrew) based on an ad hoc "evaluation point", the sum of variables that are improved more than 20% among the 8 core variables used for the American College of Rheumatology (ACR) response criteria. This disease modifying effect of the WPC disappeared upon cessation of treatment, but was reappeared upon reintroduction of it. Importantly, 7 of 8 non-responders carry DR15 haplotype (DRB1-1501 and 1502), whereas only 1 of 7 responders was DR15 positive (risk ratio: 6.1). Furthermore, the pre-clinical serum anti-LPS and anti-type II collagen antibody levels in the responders were higher or tended to be higher than those in the non-responders, suggesting that there are 2 sub-types of RA based on an interaction between gastrointestinal pathogens and MHC class II haplotypes.ConclusionsThe natural milk antibody preparation containing high levels antibodies against pathogenic enteromicrobes and their toxins seems to be effective in a certain RA subset, and deserves more attention as a potential adjunct in the treatment of RA.Trial Registration NumberUMIN000003128

Psychosocial outcomes of a non-dieting based positive body image community program for overweight adults: a pilot study

“…The non-dieting approach posits that weight loss is not required for health improvements (unless at extreme ends of the spectrum) and this weight maintenance is similar to previous findings in non-dieting interventions [36,38,39,66]. Some healthcare professionals fear that this approach will lead to weight gain [38], however, the current results add to previous research demonstrating an absence of significant weight gain following non-dieting interventions [10]. The frequency of binge episodes did not decrease significantly, but there was a trend for a reduction in the frequency post-intervention.…”

“…It has also been proposed that some obesity related co-morbidities may be the result of ineffective dieting rather than excess weight [10]. High levels of dietary restraint have been linked to weight gain [11] and to weight cycling [12].…”

Assessing intake of spices by pattern of spice use, frequency of consumption and portion size of spices consumed from routinely prepared dishes in southern India

“…A review of number of spices used in 36 countries through traditional cook books revealed a mean number of 9.3 and 6.5 spices in meat- and vegetable –based recipes in India while in European countries it ranged from 1.6-4.5 spices in meat based and 0.6-4.2 spices in vegetable based recipes respectively [ 15 ]. In Norway, Carlsen et al found that out of 27 different herbs and spices investigated only 8 were consumed by 1/3 or more of the population [ 11 ]. In the present study, a minimum of 5 and a maximum of 11 spices were used in the routine dishes evaluated with chillies and turmeric being the most frequently used spices.…”

“…Methodology for measuring spice intake is just emerging and few studies have been conducted specifically to quantify spices intake at the individual level [ 5 , 7 – 11 ]. Methods using 24-hour recalls, food records, or diaries, weighment of food items, and food frequency questionnaires (FFQ) have been used in these studies to quantify spice intake.…”

“…Quantification of spice intake at the individual level presents several challenges as the frequency and quantity of intake varies with the type of spice, form in which it is used, quantity added to various dishes and the frequency of preparing and consuming such dishes. Estimation of portion size of spice consumed per eating occasion or frequency is emerging as a useful approach for quantifying spice intake [ 10 , 11 ]. In the present study an attempt was made to assess dietary spice intake at the household and individual level by estimating the frequency and quantity of spice intake from routinely prepared dishes in southern India based on pattern of spice use and portion size of spice consumed.…”