Статья

Dietary intake and risk of rheumatoid arthritis—a cross section multicenter study

Jing HeDepartment of Rheumatology and Immunology, Peking University People's Hospital, 11 Xizhimen South Street, Beijing, 100044, ChinaYu WangDepartment of Rheumatology and Immunology, Lanzhou University Second Hospital, Lanzhou, 730030, ChinaMin FengDepartment of Rheumatology and Immunology, Peking University People's Hospital, 11 Xizhimen South Street, Beijing, 100044, ChinaXia ZhangDepartment of Rheumatology and Immunology, Peking University People's Hospital, 11 Xizhimen South Street, Beijing, 100044, ChinaYuebo JinDepartment of Rheumatology and Immunology, Peking University People's Hospital, 11 Xizhimen South Street, Beijing, 100044, ChinaXue LiDepartment of Rheumatology and Immunology, Beijing Xuanwu Hospital, Beijing, 100053, ChinaLinchong SuDepartment of Rheumatology and Immunology, University Hospital of Hubei University for Nationalities, Enshi, 445000, ChinaShuang LiuDepartment of Rheumatology and Immunology, Peking University People's Hospital, 11 Xizhimen South Street, Beijing, 100044, ChinaAi-Xue WangDepartment of Rheumatology and Immunology, People's Hospital of Xinjiang Uygur Autonomous Region, Urumqi, 830001, ChinaXiaomei ChenDepartment of Rheumatology and Immunology, People's Hospital of Xinjiang Uygur Autonomous Region, Urumqi, 830001, ChinaLijun WuDepartment of Rheumatology and Immunology, People's Hospital of Xinjiang Uygur Autonomous Region, Urumqi, 830001, ChinaXiaoxia YuNing XuDepartment of Rheumatology and Immunology, Peking University Third Hospital, Beijing, 100191, ChinaXiangyuan LiuDepartment of Rheumatology and Immunology, China-Japan Friendship Hospital, Beijing, 100029, ChinaHui-Ming YanDepartment of Rheumatology and Immunology, The First Affiliated Hospital of Baotou Medical College, Baotou, 014010, ChinaYongfu WangDepartment of Rheumatology and Immunology, Lanzhou University Second Hospital, Lanzhou, 730030, ChinaBin JiaDepartment of Rheumatology and Immunology, Hebei Province Central Hospital of Handan City, Handan, 056001, ChinaJunfang LiDepartment of Rheumatology and Immunology, Hebei Province Central Hospital of Handan City, Handan, 056001, ChinaJie-Mei TaoDepartment of Rheumatology and Immunology, Hebei General Hospital, Shijiazhuang, 050051, ChinaFengxiao ZhangDepartment of Rheumatology and Immunology, Hebei General Hospital, Shijiazhuang, 050051, ChinaPing YuDepartment of Rheumatology and Immunology, Kailuan General Hospital, Tangshan, 063000, ChinaLiufu CuiDepartment of Rheumatology and Immunology, Kailuan General Hospital, Tangshan, 063000, ChinaJing YangDepartment of Rheumatology and Immunology, Bethune International Peace Hospital, Shijiazhuang, 050082, ChinaZhenbin LiDepartment of Rheumatology and Immunology, Bethune International Peace Hospital, Shijiazhuang, 050082, ChinaJianli XieDepartment of Rheumatology and Immunology, The Third Affiliated Hospital of Hebei Medical University, Shijiazhuang, 050052, ChinaPing WeiDepartment of Rheumatology and Immunology, The Third Affiliated Hospital of Hebei Medical University, Shijiazhuang, 050052, ChinaWenwen SunDepartment of Rheumatology and Clinical Immunology, General Hospital of Tianjin Medical University, Tianjin, 300052, ChinaLu GongDepartment of Rheumatology and Clinical Immunology, General Hospital of Tianjin Medical University, Tianjin, 300052, ChinaYongjing ChengDepartment of Rheumatology and Immunology, Beijing Hospital, Beijing, 100005, ChinaCibo HuangDepartment of Rheumatology and Immunology, Beijing Hospital, Beijing, 100005, ChinaXiaoyuan WangDepartment of Rheumatology and Immunology, Lanzhou University Second Hospital, Lanzhou, 730030, ChinaYi WangDepartment of Rheumatology and Immunology, Lanzhou University Second Hospital, Lanzhou, 730030, ChinaHuifang GuoSecond Hospital of Hebei Medical UniversityHong-Tao JinDepartment of Rheumatology and Immunology, The Second Hospital of Hebei Medical University, Shijiazhuang, 050000, ChinaXia LiuDepartment of Rheumatology and Immunology, China-Japan Friendship Hospital, Beijing, 100029, ChinaGuochun WangDepartment of Rheumatology and Immunology, China-Japan Friendship Hospital, Beijing, 100029, ChinaYanhua WangDepartment of Rheumatology and Immunology, Lanzhou University Second Hospital, Lanzhou, 730030, ChinaLan HeDepartment of Rheumatology and Immunology, The First Affiliated Hospital of Xi'an Jiaotong University, Xi'an, 710061, ChinaYi ZhaoDepartment of Rheumatology and Immunology, Beijing Xuanwu Hospital, Beijing, 100053, ChinaXiaoxia LiDepartment of Rheumatology and Immunology, Beijing Xuanwu Hospital, Beijing, 100053, ChinaYan ZhangDepartment of Rheumatology and Immunology, The 309th Hospital of Chinese People's Liberation Army, Beijing, 100000, ChinaJianping GuoDepartment of Rheumatology and Immunology, Peking University People's Hospital, 11 Xizhimen South Street, Beijing, 100044, China. [email protected]Zhanguo LiDepartment of Rheumatology and Immunology, Bethune International Peace Hospital, Shijiazhuang, 050082, China

2016en

ABI

Аннотация

Environmental factors play an important role in the development of rheumatoid arthritis (RA). Among these factors, smoking is generally considered to be an established risk factor for RA. Data regarding the impact of diet on risk of RA development is limited. This study assessed the impact of dietary patterns on RA susceptibility in Chinese populations. This was a large scale, case-control study composed of 968 patients with RA and 1037 matched healthy controls. Subjects were recruited from 18 teaching hospitals. Socio-demographic characteristics and dietary intakes 5 years prior to the onset of RA were reported by a self-administered questionnaire. Differences in quantity of consumption between cases and controls were analyzed by Student's t test. Multiple logistic regression analysis was applied to identify independent dietary risk factor(s) responsible for RA susceptibility. Compared to healthy individuals, RA patients had decreased consumption of mushrooms (P = 0.000), beans (P = 0.006), citrus (P = 0.000), poultry (P = 0.000), fish (P = 0.000), edible viscera (P = 0.018), and dairy products (P = 0.005). Multivariate analyses revealed that several dietary items may have protective effects on RA development, such as mushrooms (aOR = 0.669; 95%CI = 0.518-0.864, P = 0.002), citrus fruits (aOR = 0.990; 95%CI = 0.981-0.999, P = 0.04), and dairy products (aOR = 0.921; 95%CI 0.867-0.977, P = 0.006). Several dietary factors had independent effects on RA susceptibility. Dietary interventions may reduce the risk of RA.

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Идентификаторы

DOI: 10.1007/s10067-016-3383-x

Цитирования и источники

Цитирований: 2Использованных источников: 0

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