Dipartimento di Scienze Cliniche, Internistiche, Anestesiologiche e Cardiovascolari-Reumatologia, Sapienza University of Rome, 00161 Roma, Italy.
Dipartimento di Medicina Sperimentale, Sapienza University of Rome, 00161 Roma, Italy.
Nutrients. 2020 May 18;12(5):1456. doi: 10.3390/nu12051456.
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.
类风湿关节炎（RA）是一种以关节受累为特征的系统性自身免疫性疾病，其具有进行性软骨和骨破坏的特点。遗传和环境因素决定了 RA 的易感性。近年来，越来越多的研究表明，饮食在疾病风险和进展中起着核心作用。一些营养素，如多不饱和脂肪酸，具有抗炎和抗氧化特性，对 RA 的发展具有保护作用，而另一些营养素，如红肉和盐，则具有有害作用。肠道微生物群的改变和身体成分的改变是饮食影响 RA 发病和进展的间接机制。某些饮食模式和补充剂，如地中海饮食（MD）、维生素 D 和益生菌，可能是 RA 标准治疗的一种辅助治疗方法。因此，必须鼓励 RA 患者保持健康的生活方式和营养。
