Research from the University of Leeds, published in Nutrients, reveals links between diet and rheumatoid arthritis (RA) risk. A systematic review of 30 studies involving nearly 10,000 participants identified key dietary patterns that influence RA development:
- Reduced Risk: Moderate alcohol intake (up to 7.5 units per week), oily fish, Vitamin D, fruits, vegetables, and cereals are associated with a lower risk of RA.
- Increased Risk: Tea consumption increases RA risk by 4% per additional cup/day, while coffee shows a weaker association.
Lead researcher Yuanyuan Dong emphasized the role of diet in influencing inflammation and immunity, suggesting tailored dietary strategies for autoimmune diseases like RA.
While moderate alcohol and nutrient-rich foods offer protective effects, excessive alcohol consumption and high tea or coffee intake may increase risk. Researchers stress the importance of personalized dietary approaches over generalized “healthy diet” advice.
RA, an autoimmune disease affecting over 500,000 people in the UK, causes joint pain and stiffness. Early diagnosis, treatment, and potential dietary modifications can significantly improve outcomes.
