Abstract
This work was conducted under the auspices of the Moroccan Society of Rheumatology (SMR) with the aim of developing best practice medical guidelines for the dietary management of patients with Chronic Inflammatory Rheumatic Diseases (IRDs). A working group composed of rheumatology experts and two nutritionists was formed. This group relied on a synthesis of the literature and expert opinions. These guidelines were then validated by a group of rheumatology experts. The methodology followed the procedure proposed by the European League Against Rheumatism (EULAR). Five general principles and eleven recommendations were established. These principles emphasise that diet should complement, rather than replace, pharmacological treatment and should be integrated into the overall management of patients with IRDs. Additionally, it should be associated with appropriate physical activity and take cultural and socio-economic context into account. These recommendations highlight the importance of weight loss for overweight or obese patients and advocate for the Mediterranean diet as well as a diet rich in omega-3. However, exclusion diets such as gluten-free, vegetarian, and dairy-free diets, as well as supplementation with probiotics or spices, are currently not recommended for patients with IRDs. Supplementation with vitamins or trace elements is not systematically recommended, and the data concerning Ramadan fasting or intermittent fasting are limited or contradictory. Furthermore, two specific recommendations for the Moroccan diet were proposed. These recommendations standardise dietary management in IRDs, making it accessible for practitioners and patients.