Abstract
Evidence about the role of nutritional factors and microbiota in autoimmune diseases, and in rheumatoid arthritis (RA) in particular, has grown in recent years, however many controversies remain. The aim of this review is to summarize the role of nutrition and of the intestinal microbiota in the development of RA. We will focus on selected dietary patterns, individual foods and beverages that have been most consistently associated with RA or with the occurrence of systemic autoimmunity associated with RA. We will also review the evidence for a role of the intestinal microbiota in RA development. We propose that diet and digestive microbiota should be considered together in research, as they interact and may both be the target for future preventive interventions in RA.
Highlights
We propose that diet and digestive microbiota should be considered together in research, as they interact and may both be the target for future preventive interventions in Rheumatoid arthritis (RA)
Other explanations for the hampered by low sample size, poor methodology, short-term follow-up, and a focus on established contrasting results of the literature relating to diet may be the diverse dietary interventions, RA populations
Several studies have recently suggested that the use of omega-3 and moderate alcohol consumption may have a protective effect on RA
Summary
Publisher’s Note: MDPI stays neutral with regard to jurisdictional claims in published maps and institutional affiliations. Rheumatoid arthritis (RA) is the most prevalent systemic autoimmune inflammatory disease affecting approximately 1% of the adult population worldwide [1]. The etiopathogenesis of RA is only partially understood. The current knowledge is that in genetically susceptible individuals, environmental factors induce a pathological activation of the immune system that eventually leads to clinical onset of RA [2].
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