Eating higher amounts of foods such as oily fish, cereals, vegetables, and the nutrient vitamin D, as well as moderating alcohol intake, could reduce the risk of developing rheumatoid arthritis (RA), a study has found.

Researchers at the University of Leeds examined 32 different food groups, drinks and nutrients and determined the associated risks of developing RA. They found that some food groups could help reduce the onset of RA, while others, such as tea and coffee, were associated with an increased risk of developing the disease.

The findings are published in the journal Nutrients and highlight how controlling certain dietary factors could protect some people from developing the disease.

The researchers conducted a meta-analysis review of 30 studies undertaken between 2000 and 2024 involving almost 10,000 people. Twelve studies were conducted in Europe, 15 in America and three in Asia.

A higher intake of fruits and cereals was associated with a lower risk of RA and showed potential protective effects against rheumatoid arthritis development. The association was linear and consuming greater amount continued to offer greater protection.

Vegetables, oily fish and Vitamin D, followed a non-linear association. Increased consumption initially led to led to potential protective effects against rheumatoid arthritis development, but the effect plateaued beyond this level.

Drinking small amounts of alcohol (around two units per week) had a protective effect against RA, but at higher consumption levels, the risk of developing the disease increased. Excess alcohol intake negated the benefits seen at lower levels, and the protective effect disappeared at around consumption levels of 7.5 units per week.

Tea and coffee were associated with an increased risk of developing the disease. For each additional cup of tea consumed daily associated with a four per cent increase in risk. However, the baseline risk from tea was low, and the researchers stressed the many health benefits of tea. There was no evidence of an association between sugar-sweetened soda and RA risk.

Yuanyuan Dong, a PhD student at the School of Food Science and Nutrition at the University of Leeds, said: ‘Rheumatoid arthritis is a typical multifactorial disease, driven by both genetic and environmental factors. These findings offer a deeper understanding of how diet can impact rheumatoid arthritis risk and suggest potential dietary modifications for disease prevention and management.’

The researchers believe that dietary factors contribute to the risk of rheumatoid arthritis by increasing inflammation and affecting the immune system. However, stressing the ‘one-size-fits-all’ advice to follow a generally healthy diet is not helpful for people with autoimmune diseases, and the research highlights the need for a more personalised approach.

Co-author and PhD supervisor Janet Cade, Professor of Nutritional Epidemiology, said: ‘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.’

She added: ‘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.’

This article first appeared on our sister site Nursing in Practice.