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CONSUME PLENTY OF
• Fruits and vegetables such as grapefruit, broccoli, cabbage, and kale for antioxidants and bioflavonoids.
• Dairy products and fortified soy and rice beverages for calcium and vitamin D.
• Foods rich in essential fatty acids such as fish, nuts, flax, and omega-3 eggs.

LIMIT
• Fats, especially animal fats.
AVOID
• Alfalfa in all forms.
• Celery, parsnips, parsle’, lemons, limes, and figs if you are sun sensitive.

HELPFUL FOODS
Cereals, fruits, and vegetables. These foods are high in the antioxidant vitamins and minerals—vitamins C, beta carotene, zinc, and selenium. These are beneficial not only for lupus itself but also protect against heart disease. People with lupus tend to have high blood cholesterol levels, which may be worsened by steroid medications. Some studies have shown that lupus is associated with an increased level of oxidized blood fats and lower levels of circulating vitamin E; preliminary animal studies found that vitamin E may slow the progress of lupus. The best food sources of vitamin E include nuts, seeds, oils, and wheat germ. Eat lots of cruciferous vegetables, bioflavonoids, and fatty fish. Broccoli and other cruciferous vegetables contain indoles that alter the metabolism of estrogen in a way that has a positive impact on lupus. Fresh citrus fruits, especially grapefruits, are high in bioflavonoids that seem to help lupus patients. Because most lupus patients need to avoid exposure to the sun, they should make sure their diet provides adequate vitamin D. Good sources include fluid milk, fortified soy and rice beverages, as well as salmon and other fatty fish. Researchers have found that fish oils have anti-inflammatory effects and may help relieve the joint pain, soreness, and stiffness associated with lupus.