The main types of food eaten by members of the support association for lupus patients in Amazonas

Systemic Lupus Erythematosus (SLE) is a chronic inflammatory disease of autoimmune origin in which unbalanced nutrition can lead to clinical repercussions. Based on this assumption, the following question arises: are individuals aware that eating certain foods can negatively influence their treatment? The aim of this study was to analyse the main foods consumed by members of the Amazonas Lupus Patient Support Association. To this end, recruitment was carried out by means of an invitation sent out on the Association's WhatsApp group, with only people over the age of 18 as a criterion for participation. The interviews took place via video call, with the application of a food frequency questionnaire. Among the food categories, the three most consumed were: Carbohydrates (sugar, rice and French bread), Proteins (eggs, chicken and fish), Beverages (coffee with milk, coffee and chocolate milk), Dairy products (butter, cheese and yoghurt) and ultra-processed foods (sardines, tuna and breaded chicken). The study concluded that the majority of those surveyed have a diet lacking in vitamins, minerals and important macronutrients in their daily lives. Another conclusion of this research is that the lack of a balanced diet in lupus patients is linked to misinformation, lack of professional support and limited financial resources to obtain a healthy diet.