Dong Yuanyuan, Greenwood Darren C, Webster James, Uzokwe Chinwe, Tao Jinhui, Hardie Laura J, Cade Janet E
Nutritional Epidemiology Group, School of Food Science and Nutrition, University of Leeds, Leeds LS2 9JT, UK.
Leeds Institute for Data Analytics, Faculty of Medicine and Health, University of Leeds, Leeds LS2 9JT, UK.
Nutrients. 2024 Nov 26;16(23):4050. doi: 10.3390/nu16234050.
To provide a systematic and quantitative summary of dietary factors and rheumatoid arthritis (RA) risk. A systematic review and meta-analysis included prospective cohort studies from 2000 to 2024 reporting relative risks (RRs) with 95% confidence intervals (CIs) for RA incidence relating to 32 different dietary exposures. Linear and non-linear dose-response analyses were conducted. Thirty studies were included, involving 2,986,747 participants with 9,677 RA cases. Linear dose-response analysis suggested that each 2-unit per week increase in total alcohol intake was linked to 4% risk reduction (RR (95%-CI), heterogeneity (), NutriGrade score: 0.96 (0.94, 0.98), 58%, moderate certainty), and beer consumption was associated with a 10% reduction per 2 units/week increase (0.90 (0.84, 0.97), 0%, very low certainty). Each 2-unit/week increase in total alcohol intake was associated with a 3% decrease in seropositive RA risk (0.97 (0.96, 0.99), 28%, moderate certainty). Increased intakes of fruit (per 80 g/day) and cereals (per 30 g/day) were associated with 5% (0.95 (0.92, 0.99), 57%, moderate certainty) and 3% (0.97 (0.96, 0.99), 20%, moderate certainty) reduced risk, respectively. Conversely, tea consumption showed a 4% increased risk per additional cup/day (1.04 (1.02, 1.05), 0%, moderate certainty). Non-linear associations were observed for total coffee, vegetables, oily fish, and vitamin D supplementation. Data on dietary patterns and specific micronutrients were limited. The findings suggest that moderate alcohol consumption and a higher intake of fruits, oily fish, and cereals are associated with a reduced risk of RA, while tea and coffee may be linked to an increased risk. Optimising dietary intake of certain food components may reduce RA risk, despite moderate-quality evidence.
提供饮食因素与类风湿性关节炎（RA）风险的系统定量总结。一项系统评价和荟萃分析纳入了2000年至2024年的前瞻性队列研究，这些研究报告了与32种不同饮食暴露相关的RA发病率的相对风险（RRs）及95%置信区间（CIs）。进行了线性和非线性剂量反应分析。共纳入30项研究，涉及2986747名参与者，其中9677例RA病例。线性剂量反应分析表明，每周总酒精摄入量每增加2个单位，风险降低4%（RR（95%-CI），异质性（），营养等级评分：0.96（0.94，0.98），58%，中等确定性），啤酒摄入量每增加2个单位/周，风险降低10%（0.90（0.84，0.97），0%，极低确定性）。每周总酒精摄入量每增加2个单位，血清阳性RA风险降低3%（0.97（0.96，0.99），28%，中等确定性）。水果摄入量增加（每80克/天）和谷物摄入量增加（每30克/天）分别与风险降低5%（0.95（0.92，0.99），57%，中等确定性）和3%（0.97（0.96，0.99），20%，中等确定性）相关。相反，每天多喝一杯茶，风险增加4%（1.04（1.02，1.05），0%，中等确定性）。观察到总咖啡、蔬菜、油性鱼类和维生素D补充剂存在非线性关联。关于饮食模式和特定微量营养素的数据有限。研究结果表明，适度饮酒以及增加水果、油性鱼类和谷物的摄入量与RA风险降低相关，而茶和咖啡可能与风险增加有关。尽管证据质量中等，但优化某些食物成分的饮食摄入量可能会降低RA风险。
