The Mediterranean diet has recently been shown to positively impact SLE disease activity (SLEDAI ≥5) (OR: 0.13; 95% CI: 0.04 – (−0.50), p<0.001), such as using more than 2 vegetable servings per day, significantly reduced SLE damage (SLICC/ACR Damage Index (SDI) ≥1)) (OR: 0.04; 95% CI: 0.005 – (–0.352), p<0.001), as well as reducing CRP by 24%, IL-6 by 16% (205) and homocysteine levels, and was associated with lower obesity and cardiovascular risk (206, 207). This evidence concerns the gene CRP and systemic lupus erythematosus.