Shapiro J A, Koepsell T D, Voigt L F, Dugowson C E, Kestin M, Nelson J L
Department of Epidemiology, University of Washington, Seattle, USA.
Epidemiology. 1996 May;7(3):256-63. doi: 10.1097/00001648-199605000-00007.
Some researchers have hypothesized that omega-3 fatty acids, found primarily in fish oils, may protect against the development of rheumatoid arthritis. We conducted a population-based case-control study in women, comparing 324 incident rheumatoid arthritis cases with 1,245 controls. We used a food frequency questionnaire to ascertain diet during a 1-year period 5 years before a reference date (first physician visit for joint-symptoms). Consumption of broiled or baked fish, but not of other types of fish, was associated with a decreased risk of rheumatoid arthritis. The adjusted odds ratios (OR) for 1- < 2 servings and > or = 2 servings of broiled or baked fish per week, compared with < 1 serving, were 0.78 [95% confidence interval (CI) = 0.53-1.14] and 0.57 (95% CI = 0.35-0.93). Other analyses showed associations with protein as a percentage of calories (adjusted OR for the top quartile as compared with the bottom quartile = 0.65; 95% CI = 0.46-0.94) and total calories (adjusted OR for the top quartile = 1.62; 95% CI = 1.15-2.28). The associations with broiled or baked fish, protein, and calories became stronger when we restricted our analysis to cases positive for rheumatoid factor. These results support the hypothesis that omega-3 fatty acids may help prevent rheumatoid arthritis.
一些研究人员推测，主要存在于鱼油中的ω-3脂肪酸可能有助于预防类风湿性关节炎的发生。我们在女性中开展了一项基于人群的病例对照研究，将324例类风湿性关节炎新发病例与1245名对照进行比较。我们使用食物频率问卷来确定在参考日期（首次因关节症状就诊）前5年的1年期间的饮食情况。食用烤或烘的鱼与类风湿性关节炎风险降低有关，但其他类型的鱼则不然。与每周食用量<1份相比，每周食用量为1 - <2份和≥2份烤或烘的鱼的校正比值比（OR）分别为0.78 [95%置信区间（CI）= 0.53 - 1.14]和0.57（95% CI = 0.35 - 0.93）。其他分析显示与热量中蛋白质的百分比有关（四分位数最高组与最低组相比的校正OR = 0.65；95% CI = 0.46 - 0.94）以及与总热量有关（四分位数最高组的校正OR = 1.62；95% CI = 1.15 - 2.28）。当我们将分析限制在类风湿因子呈阳性的病例时，与烤或烘的鱼、蛋白质和热量的关联变得更强。这些结果支持了ω-3脂肪酸可能有助于预防类风湿性关节炎的假说。
