Seafood, fruit and vegetables reduce rheumatoid arthritis disease activity
Eating more seafoods or vegetables correlates with less disease activity in people with rheumatoid arthritis, says new research in PLoS One.
A total of 441 people with rheumatoid arthritis (81% women, aver age 65 years) completed a questionnaire. Their disease activity was assessed via blood tests, standard questionnaires, use of painkillers and disease duration. Foods were categorised into five dietary patterns: seafoods, vegetables/fruits, meats/fried foods, snacks, and processed foods.
The more seafoods people ate, the fewer rheumatoid arthritis disease activity markers they had. And the same was try for fruit and vegetables. The research group conclude that their results “suggest that high intake frequency of vegetables/fruits and/or seafoods might correlate with low disease activity.”
Click here to read the original research.
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