Eating higher amounts of foods such as oily fish, cereals, vegetables and the nutrient vitamin D, as well as moderating alcohol intake, could reduce the risk of developing rheumatoid arthritis, a new study has revealed.
Researchers at the University of Leeds examined 32 different food groups, drinks and nutrients and determined the associated risks of developing rheumatoid arthritis. They found that some food groups could help reduce rheumatoid arthritis onset, while others, such as tea and coffee, were associated with an increased risk of developing the disease.
The findings are published in the journal Nutrients and highlight how controlling certain dietary factors could protect some people from developing the disease.
The researchers conducted a meta-analysis review of 30 studies undertaken between 2000 and 2024 involving almost 10,000 people. A total of 12 studies were conducted in Europe, 15 in America and three in Asia.
A higher intake of fruits and cereals was associated with a lower risk of rheumatoid arthritis and showed potential protective effects against its development. The association was linear, and consuming a greater amount continued to offer an increase in protection.
Vegetables, oily fish and vitamin D, followed a non-linear association. Increased consumption initially led to led to potential protective effects against rheumatoid arthritis development, but the effect plateaued beyond this level.
Drinking small amounts of alcohol (around two units per week) had a protective effect against rheumatoid arthritis, but at higher consumption levels, the risk of developing the disease increased. Excess alcohol intake negated the benefits seen at lower levels, and the protective effect disappeared at around consumption levels of 7.5 units per week.
Tea and coffee were associated with an increased risk of developing the disease. Each additional cup of tea consumed daily was associated with a 4% increase in risk. However, the baseline risk from tea was low, and the researchers stressed the many health benefits of tea. There was no evidence of an association between sugar-sweetened soda and rheumatoid arthritis risk.
Yuanyuan Dong, a PhD student at the School of Food Science and Nutrition at the University of Leeds, said: ‘Rheumatoid arthritis is a typical multifactorial disease, driven by both genetic and environmental factors. These findings offer a deeper understanding of how diet can impact rheumatoid arthritis risk and suggest potential dietary modifications for disease prevention and management.’
The researchers suggested that dietary factors contribute to the risk of rheumatoid arthritis by increasing inflammation and affecting the immune system. However, stressing the ‘one-size-fits-all’ advice to follow a generally healthy diet is not helpful for people with autoimmune diseases, and the research highlights the need for a more personalised approach.
Study co-author and PhD supervisor Janet Cade, professor of nutritional epidemiology at the University of Leeds, said: ‘The results are promising, showing that by eating higher amounts of foods like oily fish, cereals, vegetables and the nutrient vitamin D, people may be able to lower their chances of developing this painful and debilitating condition.’
She added: ‘More research will help us pinpoint exactly why these foods have the effect we have observed and develop tailored nutritional advice for people living with rheumatoid arthritis and other autoimmune diseases.’
A version of this article was originally published by our sister publication Nursing in Practice.
