Oily fish, vitamin D and vegetables might be expected to reduce the risk of diseases, but the same cannot be said for beer.
However, a study has found that a low to moderate intake of beer is associated with a lower risk of developing rheumatoid arthritis.
“This is a comprehensive study taking in the results of 30 different large-scale studies looking into the effects of diet on risk of developing rheumatoid arthritis,” said Professor Janet Cade, nutritional epidemiologist at the University of Leeds in the U.K., and co-author of the study, in a statement.
“The results are promising, showing that by eating higher amounts of foods like oily fish, cereals, vegetables and the nutrient vitamin D, people may be able to lower their chances of developing this painful and debilitating condition.
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“It is also interesting to see that drinking a moderate amount of alcohol—the equivalent of one pint of lower-strength lager or beer, or one glass of wine a week—can lower rheumatoid arthritis risk.”
Rheumatoid arthritis is an autoimmune disease that causes pain, swelling and stiffness in the joints, particularly the hands, wrists and knees. It can also cause balance issues and deform joints.
Rheumatoid arthritis is one of many types of arthritis, which the Centers for Disease Control and Prevention estimate affected 21.2 percent of U.S. adults in 2023.
As an autoimmune disease, its symptoms are believed to get worse with inflammation, which means treatment can involve changing what individuals eat and drink.
However, it is still unknown to what extent inflammation drives the risk of developing arthritis in the first place.
“Rheumatoid arthritis is a typical multifactorial disease, driven by both genetic and environmental factors,” said Yuanyuan Dong, lead author of the study and a researcher at Leeds’ School of Food Science and Nutrition, in a statement.
“My research investigates whether dietary factors contribute to the risk of rheumatoid arthritis by increasing inflammation and affecting the immune system.”
The nutrition scientists found an association between drinking a pint of lower-strength beer or lager or a glass of wine per week, and an approximately 10 percent lower risk of rheumatoid arthritis.
However, drinking four pints of beer or lager, or three and a half glasses of wine was not associated with a lower risk of arthritis—and drinking more than this was linked with a higher risk of the disease.
Also, observational nutrition studies that link moderate alcohol consumption with health benefits may be influenced by study participants who avoid drinking because of health or addiction problems.
The study—which reviewed data from nearly 3 million people, including nearly 10,000 who had rheumatoid arthritis—also found that eating more oily fish such as salmon or mackerel, vegetables, fruits, whole grains and cereals was associated with lower risk of rheumatoid arthritis.
Getting more of the nutrient vitamin D, found in cheese, milk, eggs, mushrooms and fortified breakfast cereals, had a similar effect.
But the scientists found that individuals who drank more tea and coffee were slightly more likely to develop rheumatoid arthritis—although, the risk remained low with both of these drinks.
“More research will help us pinpoint exactly why these foods have the effect we have observed and develop tailored nutritional advice for people living with rheumatoid arthritis and other autoimmune diseases,” said Cade.
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Reference
Dong, Y., Greenwood, D. C., Webster, J., Uzokwe, C., Tao, J., Hardie, L. J., Cade, J. E. (2024). Dose–Response Associations Between Diet and Risk of Rheumatoid Arthritis: A Meta-Analysis of Prospective Cohort Studies, Nutrients 16(23).
