Major dietary patterns and food groups in relation to rheumatoid arthritis in newly diagnosed patients
Negin Mosalmanzadeh, Sajedeh Jandari, Davood Soleimani, Mohammad Reza Shadmand Foumani Moghadam, Fatemeh Khorramrouz, Asie Araste, Seyed Fatemeh Molavi, Reihane fakhlaie, Mohammad Hassan Jokar, Reza Rezvani
Abstract
Abstract Background Evidence suggests that dietary patterns might act as environmental triggers in the development of chronic disorders such as rheumatoid arthritis (RA). However, data regarding the relationship between food patterns and RA are still limited and conflicting. In the current study, the authors aim to evaluate a link between major dietary patterns and RA in new case patients. Methods This study was conducted in a case–control manner on 50 patients with newly diagnosed RA and 100 healthy individuals living in Mashhad, Iran. The individuals’ dietary intake was assessed using a validated food frequency questionnaire (FFQ). The major dietary patterns were identified using factor analysis based on data from FFQ. Multivariable‐adjusted logistic regression models were used to measure the associations between patterns and RA. Results Three major dietary patterns were identified. High‐level adherence to Western pattern had a positive association with RA (multivariable‐adjusted OR tertile 3 vs. 1:1.95; 95% CI: 1.09–3.92; p ‐trend: .046), while the healthy pattern was inversely related to RA (multivariable‐adjusted OR tertile 3 vs. 1:0.12; 95% CI: 0.03–0.44; p ‐trend: .001). No significant association was observed between the traditional pattern and RA. Conclusions Our findings revealed that people with dietary behaviors close to the Western dietary pattern are more likely to develop the disease. However, adhering to healthy and well‐balanced dietary patterns rich in whole grains, low‐fat dairies, white meats, eggs, fruits, vegetables, tea, and vegetable oils was found to be inversely correlated with the risk of RA.