Dietary Habits and Nutrition in Rheumatoid Arthritis: Can Diet Influence Disease Development and Clinical Manifestations?

Chiara Gioia, Bruno Lucchino, Maria Grazia Tarsitano, Cristina Iannuccelli, Manuela Di Franco, Chiara Gioia, Bruno Lucchino, Maria Grazia Tarsitano, Cristina Iannuccelli, Manuela Di Franco

Abstract

Rheumatoid arthritis (RA) is a systemic, autoimmune disease characterized by joint involvement, with progressive cartilage and bone destruction. Genetic and environmental factors determine RA susceptibility. In recent years, an increasing number of studies suggested that diet has a central role in disease risk and progression. Several nutrients, such as polyunsaturated fatty acids, present anti-inflammatory and antioxidant properties, featuring a protective role for RA development, while others such as red meat and salt have a harmful effect. Gut microbiota alteration and body composition modifications are indirect mechanisms of how diet influences RA onset and progression. Possible protective effects of some dietary patterns and supplements, such as the Mediterranean Diet (MD), vitamin D and probiotics, could be a possible future adjunctive therapy to standard RA treatment. Therefore, a healthy lifestyle and nutrition have to be encouraged in patients with RA.

Keywords: Mediterranean Diet; Rheumatoid Arthritis; diet; nutrition; pathogenesis.

Conflict of interest statement

The authors declare no conflict of interest.

Figures

Figure 1
Figure 1
Role of diet in rheumatoid arthritis (RA) pathogenesis.
Figure 2
Figure 2
Nutrients and their food sources involved in the development and progression of Rheumatoid Arthritis. * Nutrients with less defined evidence. TMAO: trimethylamine-N-oxide.

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Source: PubMed

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