Tehran University of Medical Sciences Iranian Journal of Allergy, Asthma and Immunology 1735-1502 24 3 2025 05 05 292 303 Razieh Banaki Department of Food Science and Technology, Faculty of Biological Science, North Tehran Branch, Islamic Azad University, Tehran, Iran Seyedeh Tahereh Faezi Rheumatology Research Center, Tehran University of Medical Sciences, Tehran, Iran Ahmad Esmaeilzadeh Department of Community Nutrition, School of Nutritional Sciences and Dietetics, Tehran University of Medical Sciences, Tehran, Iran Mahdi Mahmoudi Rheumatology Research Center, Tehran University of Medical Sciences, Tehran, Iran AND Research Center for Chronic Inflammatory Diseases, Tehran University of Medical Sciences, Tehran, Iran Elham Farhadi Rheumatology Research Center, Tehran University of Medical Sciences, Tehran, Iran AND Research Center for Chronic Inflammatory Diseases, Tehran University of Medical Sciences, Tehran, Iran Majid Alikhani Rheumatology Research Center, Tehran University of Medical Sciences, Tehran, Iran 2024 09 06 2024 09 30 Systemic lupus erythematosus (SLE) is an autoimmune rheumatic disease with relapsing and remitting periods. Systemic lupus erythematosus (SLE) is an autoimmune rheumatic disease with relapsing and remitting periods. It has been reported that alterations of gut microbiota can affect disease activity in SLE. Probiotics which can modify the gut microbiota may be useful to control disease activity. Therefore, the effect of probiotic yogurt was evaluated on SLE disease activity. In this triple-blind, randomized, controlled trial, the patients were randomized and divided into 2 groups. The patients had Systemic Lupus Erythematosus Disease Activity Index (SLEDAI) ≤6 and were on a stable dose of immunosuppressant in the last 3 months. The intervention group was given 200 g of probiotic yogurt containing Lactobacillus rhamnosus and Bifidobacterium bifidum for 13 weeks. The control group was given 200 g of yogurt without bacteria for 13 weeks. Demographic measurements, SLEDAI, and Health Assessment Questionnaire (HAQ) were analyzed before and after the intervention. The probiotic group (19 patients) and the control group (14 individuals) were compared. At the beginning and baseline of the trial, the probiotic and control groups’ average energy intake, micronutrients, and macronutrients did not differ significantly. In the probiotic group, the amount of protein, cholesterol, magnesium, zinc, selenium, and iron intake increased significantly after intervention. There are no significant changes in SLEDAI score and disability (HAQ) between case and control groups at the end of the study. Consumption of probiotic yogurt containing L rhamnosus and B bifidum did not have a significant short-term effect on SLEDAI and disability in SLE patients.  https://ijaai.tums.ac.ir/index.php/ijaai/article/view/4198 https://ijaai.tums.ac.ir/index.php/ijaai/article/download/4198/2171