Increased Risk of Rheumatoid Arthritis by eating Red Meat
December 17th, 2005
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A study conducted
by British researchers found that high levels of red meat in a person’s
diet may increase the risk of developing inflammatory arthritis.
A team of British
researchers found that dietary habits were part of the cause of the
onset of rheumatoid arthritis, along with genetics. Lifestyle choices
can account for about 40% of the risk. Cigarette smoking has also been
a contributor in developing rheumatoid arthritis. Nutritional factors
are still not clear, but some studies have shown that eating fish is
beneficial, drinking coffee is bad, and drinking in moderation for women
is good.
The researchers
found vitamin C from not eating fruit also increased the risk of
inflammatory arthritis. This lack of vitamin C increase risk as much as
3 x’s. The study was first published in Arthritis & Rheumatism Journal,
back in December 2004. The interesting finding was that the researchers
also discovered that eating a high level of red meat also increased the
risk for inflammatory arthritis.
The University of
Manchester, with lead researchers, Alan Silman and Deborah Symmons,
started with a combination of 25,000 men and women ages 45 through 75.
Within this sample there were 88 patients that were newly diagnosed with
inflammatory arthritis of more than 2 joints. Also there was
approximately 40 percent that were considered by the American college of
Rheumatology for rheumatoid arthritis baseline. Each participant took
extreme care in keeping a 7 day food diary that included measuring food
portions to report more accurately amount of food that was eaten, as
well as what was eaten. They also answered whether or not they were
smokers
The lack vitamin C
intake was not as significant in this study, but what they found was the
ones who ate the highest amount of red meat had a 2 x’s higher risk for
developing rheumatoid arthritis. Those patients that consumed high
levels of red meat with other meat products had the similar showings.
The dietary fats did not seem to have an increase in risk.
Because there is a
genetic factor to rheumatoid arthritis, it may not cause everyone the
same risk for developing the inflammatory disease. “It may be that the
high collagen content of meat leads to collagen sensitization and
consequent production of anticollagen antibodies, most likely in a
subgroup of susceptible individuals,” the authors for the studies say.
“Meat consumption may be linked to either additives or even infectious
agents, but, again, there is no evidence as to what might be important
in relation to RA.”
“A high level of
red meat consumption may represent a novel risk factor for inflammatory
arthritis or may act as a marker for a group of persons with an
increased risk from other lifestyle causes,” Dr. Pattison and colleagues
report. “It is unclear whether the association is a causative one.”
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By
Nicole Wilson
Best Syndication Staff Writer
Books about Rheumatoid Arthritis at Amazon
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