Fish reduces the risk of rheumatoid arthritis, processed meat has the opposite effect

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14.11.2022

A diet with red meat and chicken does not affect the risk of rheumatoid arthritis. Processed meat products, such as luncheon meat and frankfurters, on the other hand, could increase the risk of rheumatoid arthritis, while fish consumption actually lowers the risk. That's what an epidemiological study recently published in Nutrition Journal suggests.

Study

Iranian epidemiologists asked 100 people whose doctors had recently diagnosed rheumatoid arthritis to fill out questionnaires about their diet. They asked 197 healthy study participants the same. They then compared the results.

This type of research does not generate the most reliable results. Nevertheless, we think the publication is worthwhile.

Results
The researchers found no statistically significant associations between the consumption of chicken, organ meats (such as liver) and red meat (pork and beef) on the one hand and the risk of rheumatoid arthritis on the other.

A relatively high intake of fish, shrimp and other seafood appeared to reduce the risk of rheumatoid arthritis. Processed meats increased the risk of rheumatoid arthritis. The effect of processed meat was the strongest effect in this study.

Click on the figure below for a larger version.

Conclusion

"A higher fish and seafood intake might be associated with a decreased risk of rheumatoid arthritis, while a greater amount of processed meat consumption may be associated with an increased odd of the disease", summarize the researchers.

"Further studies with higher sample sizes and more diverse ethnicities and geographical locations are recommended to confirm the veracity of these findings."

Source:
Nutr J. 2022 Jul 30;21(1):51.

More:
Animal study: supplementation with 5-HTP can combat rheumatism 15.05.2016

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