Lupus, or systemic lupus erythematosus (SLE), is a systemic autoimmune disease where the body’s immune system attacks healthy tissue. There is no known cure, but there are some dietary habits that may help those with the condition.
Use Vitamin C-Rich Foods
A four-year study published in the Journal of Rheumatology following 216 female patients with lupus found that those who had a higher intake of vitamin C and dietary fiber, and lower amounts of plant fats had a lower risk of developing active disease, “suggesting that vitamin C intake may prevent the occurrence of active SLE disease”. 1
Use Flaxseed
Another study published in the Journal of Renal Nutrition found that dietary compounds (found in fruits and vegetables) like vitamin E, vitamin A (betacarotene), and calcium, as well as flaxseed, had a beneficial effect on lupus while excess calories, excess protein, high fat, zinc, and iron had a negative effect on lupus. 2
Unfortunately, the research is extremely limited on exactly how diet effects lupus or which foods may play a role in reducing risk or managing the condition. Based on the overwhelming body of research linking a diet rich in fresh fruits and vegetables and low in fat with a reduced risk of a variety of diseases, I think it is fair to suspect that a healthy diet and lifestyle may play a role in reducing the risk of developing systemic lupus erythematosus.
Of course, further research needs to be conducted to make additional dietary guidelines.
Green Smoothie Foods For Lupus
Based on the limited research, fruits rich in vitamin C such as oranges, guavas, strawberries and kiwifruits may provide some protective benefit.
Also, use foods rich in beta-carotene such as mangoes, apricots, carrots and leafy greens.
Adding ground flaxseed to green smoothies may provide some benefit as well.
5 Green Smoothie Recipes For Lupus
To make the recipes on this page, add the ingredients to the blender in the order listed. Then blend on high for 30-60 seconds until smooth.
1) Guava-Mango Smoothie
- 4 to 6 ounces of filtered water
- 1 mango, peeled and pitted
- 1 small or 1/2 large guava, deseeded
- 1 cup papaya, cubed
- 2 cups kale, chopped or torn into pieces
2) Orange-Banana Smoothie
- 8 ounces unsweetened coconut milk (or use almond milk)
- 1 banana, peeled
- 1/2 orange, peeled and deseeded
- 1 kiwifruit, peeled
- 2 cups kale, chopped (or other leafy green)
3) Mango-Tangerine Smoothie
- 4 to 6 ounces of filtered water
- 1 mango, peeled and pitted
- 2 medium tangerines, peeled
- 1 small tomato
- 2 cups kale, chopped or torn into pieces
4) Strawberry-Pineapple Smoothie
- 8 ounces (236 ml) unsweetened coconut milk
- 10 strawberries (fresh or frozen)
- 1 cup pineapple
- 1 tablespoon ground flax seeds
- 2 cups kale, stems removed
5) Pineapple-Celery Green Smoothie Recipe
- 8 ounces unsweetened almond milk
- 1 banana, peeled
- 1 cup pineapple, cubed
- 1 small stalk of celery
- 1/2 cup fresh, flat-leaf parsley
- 1 handful of fresh baby spinach, kale, or other leafy green
Sources:
1 – Minami, Y., Sasaki, T., Arai, Y., Kurisu, Y., & Hisamichi, S. (2003). Diet and systemic lupus erythematosus: a 4 year prospective study of Japanese patients. Journal of Rheumatology, 30(4), 4747-4754.
2 – Brown, A. (2000, Oct.). Lupus erythematosus and nutrition: A review of the literature. Journal of Renal Nutrition, 10(4), 170-183. doi: doi:10.1053/jren.2000.16323.
