Nutrition in rheumatoid arthritis: its Influence on disease risk and disease course

According to large cohort studies, nutritional factors contribute to the aetiology of rheumatoid arthritis (RA). The contribution of single components of our daily diet to the risk of RA has been most clearly demonstrated with respect to the protective effects of low-to moderate alcohol consumption and the increased RA risk in persons consuming large quantities of red meat. There is now solid evidence for the association of obesity with an increased risk for RA. In addition, the prominent role of abdominal adiposity as aetiological factor for inflammatory joint diseases is still under discussion. Interventional studies on the impact of definite dietary regimens on the course of RA are of limited quality and validity. A Mediterranean diet is probably helpful for RA patients, especially regarding the reduction of the cardiovascular risk. Valid data on the reasonable application of nutritional supplements are scant. Fish oil capsules with a high content of omega-3-fatty acids may have a mild therapeutic effect. Iron and Vitamin D should be prescribed if indicated according to objective criteria and current guidelines.