Quantified intakes of key diet components and the risk of developing rheumatoid arthritis: Results from a nested case—control study
Authors' conclusion
Higher intake of red/processed meat associated with a higher risk of seropositive RA, whereas vegetables and fruit may reduce the risk of RA overall.
Study context
- Population
- Participants of the prospective Malmö Diet and Cancer Study (MDCS), 1991–1996; diet assessed at baseline305 incident rheumatoid arthritis (RA) cases
- Comparison
- Recommended vs non-recommended intakes of SDG diet components
- RA casesn = 305
- Outcome
- Risk of developing RA by adherence to components of the Swedish food-based dietary guidelines (SDG Score, 5 components)
Methodological details4 RA-free controls per case, matched for age, sex and year of inclusion, multivariable logistic regression, restricted cubic splines, Diet assessed at baseline using a validated diet history method
- 4 RA-free controls per case, matched for age, sex and year of inclusion
- Multivariable logistic regression
- Restricted cubic splines
- Diet assessed at baseline using a validated diet history method
Main finding
As reported in the abstract
RA risk by recommended intake of SDG components
Multivariable-adjusted OR (95% CI)
Vegetables and fruits >400 g/day
0.64(0.43–0.94)
Red and processed meat <500 g/week
0.60(0.38–0.97)
Observational data: associations, not effects.
Further findings
Red and processed meat intake by quartile, seropositive vs seronegative RA (subgroup)
- Risk higher by quartile of red and processed meat intake for seropositive, but not seronegative RA
Original publication
Quantified intakes of key diet components and the risk of developing rheumatoid arthritis: Results from a nested case—control study. Ann Rheum Dis. Published 10 July 2025. doi:10.
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