Moderate alcohol, oily fish and grains reduce the risk of arthritis; tea, coffee can increase it

Moderate alcohol intake and eating more fruit, oily fish and grains are linked to a lower risk of rheumatoid arthritis, while tea and coffee may be linked to an increased risk, new research shows.

A systematic review looked at 30 different studies – involving almost 10,000 people with rheumatoid arthritis – conducted between 2000 and 2024. The findings are published in the news Nutrients.

The work sheds new light on the relationship between 32 different food groups, drinks and nutrients and the risk of developing rheumatoid arthritis, with strong evidence that some food groups can help prevent symptoms.

The findings show that some dietary factors – including oily fish and vitamin D – may play a protective role and help prevent people from developing the disease. Eating more grains, including whole grains, cereals and fruits, appears to be linked to a lower risk of rheumatoid arthritis, while drinking more tea could be linked to a higher risk.

But the results are inconclusive, according to study author Yuanyuan Dong, a Ph.D. researcher at the university’s School of Food Science and Nutrition. For example, drinking two units of alcohol per week – the equivalent of a pint of lager or ale or a standard glass of wine per week – may have a protective effect, but excessive consumption increases the risk of developing the condition.

“My research investigates whether dietary factors contribute to the risk of rheumatoid arthritis by increasing inflammation and affecting the immune system,” says Yuanyuan Dong, School of Food Science and Nutrition.

The protective effect of alcohol decreased with higher intake and disappeared completely at around 7.5 units of alcohol per week – around four pints of lower strength beer/lager/cider per week or 3.5 standard glasses of wine.

Dong said: “Rheumatoid arthritis is a typical multifactorial disease, caused by both genetic and environmental factors. My research investigates whether dietary factors contribute to the risk of rheumatoid arthritis by increasing inflammation and affecting the immune system.

“These findings provide a deeper understanding of how diet may influence the risk of rheumatoid arthritis and suggest possible dietary modifications for disease prevention and management.”

And although each cup of tea drunk per day increased the risk by 4%, the baseline risk of drinking tea was low, meaning that even with the 4% increase, the overall risk remained low. Tea has many health benefits, the researchers pointed out, and people should consider their overall diet and lifestyle when making choices about what they eat and drink.

“The results are promising and show that by eating larger amounts of foods, such as oily fish, grains, vegetables and the nutrient vitamin D, people can reduce their chances of developing this painful and debilitating condition,” said Professor Janet Cade , School. of food sciences and nutrition.

More research could even reveal how different types of tea may affect autoimmune diseases such as rheumatoid arthritis, Dong added.

The researchers argue that the ‘one-size-fits-all’ advice of following a blanket ‘healthy diet’ is not helpful for people with autoimmune diseases, but instead urge a more tailored approach that suits their specific needs.

Rheumatoid arthritis is a common autoimmune disease caused by the immune system accidentally attacking healthy cells. Symptoms include joint pain and stiffness, swelling, and difficulty gripping or holding things. It can lead to long-term disability, but early diagnosis and treatment can significantly alleviate the effects. It affects half a million people in Britain and is more common in the elderly and women.

Key findings

Foods associated with a reduced risk of rheumatoid arthritis:

• Fatty fish, vitamin D and vegetables showed potential protective effects against the development of rheumatoid arthritis, but the association was non-linear and there is evidence that a moderate intake reduces the risk, but that the effect fades or even decreases if the intake of a person above this level is increased.
• Increased consumption of fruits and grains was associated with a reduced risk of rheumatoid arthritis.
• Low to moderate alcohol consumption (particularly beer) was associated with a reduced risk of rheumatoid arthritis, with every two units/week increase in alcohol associated with a four percent risk reduction. However, the protective effect decreased with higher intake; the risk of RA started to increase once it reached about 7.5 units of alcohol per week, suggesting no protective effect at higher levels of consumption.

Foods associated with a higher risk of rheumatoid arthritis:

• Tea consumption was associated with a 4% increased risk per additional cup/day.
• Coffee also showed a less pronounced link with an increased risk of rheumatoid arthritis, suggesting the need for further research.

Cade added: “This is a comprehensive study that incorporates the results of 30 different large-scale studies on the effects of diet on the risk of developing rheumatoid arthritis. The results are promising and show that by eating larger amounts Foods such as oily fish, grains, vegetables, and the nutrient vitamin D can potentially reduce people’s chances of developing this painful and debilitating condition.

“It is also interesting to see that drinking a moderate amount of alcohol – the equivalent of one pint of lager or ale, or one glass of wine per week – can reduce the risk of rheumatoid arthritis. However, consumption of tea and coffee may increase. risk a little.

“More research will help us pinpoint exactly why these foods have the effect we observed and develop tailored nutritional recommendations for people living with rheumatoid arthritis and other autoimmune diseases.”