The relation between diet and rheumatoid arthritis

This study is about: olive oil

This study called "Dietary factors in relation to rheumatoid arthritis: a role for olive oil and cooked vegetables?", confirmed that the lifelong consumption of olive oil and cooked vegetables decreases the risk for rheumatoid arthritis. Each of these independently reduced the risk of getting rheumatoid arthritis. They surveyed the use of 100 different foods over many years and found out that out of the 100 foods, only two had a signficant effect on the risk of getting rheumatoid arthritis: olive oil and cooked vegetables.

Two quotes from the study:

The risk of developing RA decreased significantly with increased lifelong consumption of olive oil

Both cooked vegetable and olive oil consumption had an independent effect on risk of developing RA, whereas no other food group appeared to play a role of comparable significance (data not shown). Exclusion of the variables of sex, age, social class, occupation, and education from the model did not alter the effect estimates or P values.

References

Full text of the study

American Journal of Clinical Nutrition, Vol. 70, No. 6, 1077-1082, December 1999

Experimental study of Mediterranean diet for patients with rheumatoid arthritis

This study is about: mediterranean diet

This study looked into the effects of a mediterranean diet versus a normal western diet and whether or not it had an effect on the disease activity in patients who had rheumatoid arthritis for at least 2 years and were receiving stable pharmacological treatment.

The results indicate that patients with RA, by adjusting to a Mediterranean diet, did obtain a reduction in inflammatory activity, an increase in physical function, and improved vitality.

References

Extended report of the study

Annals of the Rheumatic Diseases 2003;62:208-214