饮食作为类风湿性关节炎的危险因素
Chelsea M Guan1,2, Shazia Beg3
1Internal Medicine Residency, University of Central Florida Hospital Corporation of America (HCA) Healthcare Graduate Medical Education (GME), Orlando, USA.
Cureus
|June 28, 2023
概括
适度的酒精摄入量和更高的β-密桑水平可能会防止类风湿性关节炎 (RA). 对饮食的进一步研究.
科学领域:
- 类风湿病学 类风湿病学
- 营养科学 营养科学
- 免疫学 免疫学 免疫学
背景情况:
- 风湿性关节炎 (RA) 是一种慢性,全身性炎症性自身免疫性疾病.
- 遗传和环境因素有助于RA的发展.
- 饮食作为RA风险因素的作用是一个新兴的研究领域.
研究的目的:
- 审查有关影响类风湿关节炎风险的饮食因素的现有文献.
- 为了确定与RA发展或预防相关的特定饮食成分.
主要方法:
- 一篇关于过去30年内发表的研究的叙述性综述.
- 使用与类风湿关节炎和饮食相关的MeSH术语进行PubMed搜索.
- 纳入标准:样本大小>10,英语.
主要成果:
- 关于饮食因素 (如酒精和红肉) 的研究结果的变化.
- 适度饮酒显示对RA有保护作用.
- 增加β-加密素摄入量与RA保护有关.
结论:
- 饮食元素在影响类风湿性关节炎风险方面表现有前途.
- 适度的酒精和β-素可能是保护因素.
- 进一步调查特定的饮食对RA的影响是有必要的.
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