He Jing, Wang Yu, Feng Min, Zhang Xia, Jin Yue-Bo, Li Xue, Su Lin-Chong, Liu Shuang, Wang Ai-Xue, Chen Xiao-Mei, Wu Li-Jun, Yu Xiao-Xia, Xu Ning, Liu Xiang-Yuan, Yan Hui-Ming, Wang Yong-Fu, Jia Bin, Li Jun-Fang, Tao Jie-Mei, Zhang Feng-Xiao, Yu Ping, Cui Liu-Fu, Yang Jing, Li Zhen-Bin, Xie Jian-Li, Wei Ping, Sun Wen-Wen, Gong Lu, Cheng Yong-Jing, Huang Ci-Bo, Wang Xiao-Yuan, Wang Yi, Guo Hui-Fang, Jin Hong-Tao, Liu Xia, Wang Guo-Chun, Wang Yan-Hua, He Lan, Zhao Yi, Li Xiao-Xia, Zhang Yan, Guo Jian-Ping, Li Zhan-Guo
Department of Rheumatology and Immunology, Peking University People's Hospital, 11 Xizhimen South Street, Beijing, 100044, China.
School of Statistics and The Center for Applied Statistics, Renmin University of China, Beijing, 100872, China.
Clin Rheumatol. 2016 Dec;35(12):2901-2908. doi: 10.1007/s10067-016-3383-x. Epub 2016 Aug 23.
Environmental factors play an important role in the development of rheumatoid arthritis (RA). Among these factors, smoking is generally considered to be an established risk factor for RA. Data regarding the impact of diet on risk of RA development is limited. This study assessed the impact of dietary patterns on RA susceptibility in Chinese populations. This was a large scale, case-control study composed of 968 patients with RA and 1037 matched healthy controls. Subjects were recruited from 18 teaching hospitals. Socio-demographic characteristics and dietary intakes 5 years prior to the onset of RA were reported by a self-administered questionnaire. Differences in quantity of consumption between cases and controls were analyzed by Student's t test. Multiple logistic regression analysis was applied to identify independent dietary risk factor(s) responsible for RA susceptibility. Compared to healthy individuals, RA patients had decreased consumption of mushrooms (P = 0.000), beans (P = 0.006), citrus (P = 0.000), poultry (P = 0.000), fish (P = 0.000), edible viscera (P = 0.018), and dairy products (P = 0.005). Multivariate analyses revealed that several dietary items may have protective effects on RA development, such as mushrooms (aOR = 0.669; 95%CI = 0.518-0.864, P = 0.002), citrus fruits (aOR = 0.990; 95%CI = 0.981-0.999, P = 0.04), and dairy products (aOR = 0.921; 95%CI 0.867-0.977, P = 0.006). Several dietary factors had independent effects on RA susceptibility. Dietary interventions may reduce the risk of RA.
环境因素在类风湿关节炎（RA）的发病过程中起着重要作用。在这些因素中，吸烟通常被认为是RA的一个既定风险因素。关于饮食对RA发病风险影响的数据有限。本研究评估了饮食模式对中国人群RA易感性的影响。这是一项大规模的病例对照研究，由968例RA患者和1037例匹配的健康对照组成。研究对象来自18家教学医院。通过自填问卷报告RA发病前5年的社会人口学特征和饮食摄入量。采用学生t检验分析病例组和对照组之间消费量的差异。应用多因素logistic回归分析确定导致RA易感性的独立饮食风险因素。与健康个体相比，RA患者蘑菇（P = 0.000）、豆类（P = 0.006）、柑橘类水果（P = 0.000）、家禽（P = 0.000）、鱼类（P = 0.000）、可食用内脏（P = 0.018）和乳制品（P = 0.005）的摄入量减少。多因素分析显示，几种饮食项目可能对RA的发展具有保护作用，如蘑菇（校正比值比[aOR]=0.669；95%置信区间[CI]=0.518 - 0.864，P = 0.002）、柑橘类水果（aOR = 0.990；95%CI = 0.981 - 0.999，P = 0.04）和乳制品（aOR = 0.921；95%CI 0.867 - 0.977，P = 0.006）。几种饮食因素对RA易感性有独立影响。饮食干预可能降低RA的风险。
