The role of dietary factors and nutrients in rheumatoid arthritis

Abstract

Rheumatoid arthritis is the most common autoimmune inflammatory joint disease. Internal and external factors may play a role in its development. In recent years, an increasing number of studies highlighted that diet has a central role in the risk and progression of the disease. Several foods and nutrients present anti-inflammatory and antioxidant properties that have protective effects on the development and outcome of rheumatoid arthritis. The aim of this review is to summarize and describe the results of randomized clinical trials or cohorts that have investigated the effects of diet and nutrition in relation to rheumatoid arthritis and the potential role of dietary therapy in the management of rheumatoid arthritis. Certain dietary patterns and components can be used as adjunctive therapies in the treatment of rheumatoid arthritis and may contribute to the effective reduction of disease activity, the induction of remission and its long-term maintenance. At present, there is no nutrition guideline on the dietary management of rheumatoid arthritis and it is therefore important to objectively assess the potential effects and risks of dietary factors and dietary habits.