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Vitamin
C Rich Diet May Cut Arthritis Risk
Consumption of foods high in vitamin C appears to protect against
inflammatory polyarthritis, a form of rheumatoid arthritis involving
two or more joints, new research suggests.
The findings, which appear in the
Annals of the Rheumatic Diseases, stem from a study of more than
20,000 subjects who kept diet diaries and were arthritis-free
when the study began. The analysis focused on 73 subjects who
developed inflammatory polyarthritis during follow-up between
1993 and 2001, and 146 similar subjects who remained arthritis-free.
Dr. Dorothy J. Pattison, from the
University of Manchester in the UK, and colleagues found that
low intake of fruits, vegetables, and vitamin C raised the risk
of inflammatory polyarthritis. For example, subjects who consumed
the lowest amounts of vitamin C were three times more likely to
develop the condition than their peers who consumed the highest
amounts.
Although lower intake of fruits
and vegetables seemed to increase the arthritis risk, the trends
were not statistically significant, the researchers point out.
Similarly, low intake of vitamin E and beta-carotene was only
weakly linked with an increased risk of inflammatory polyarthritis.
The findings contrast with a recent
report linking high doses of vitamin C with worsening disease
in guinea pigs with osteoarthritis, the more common type of arthritis
that occurs with aging.
Pattison said that these opposite
findings may reflect the fact that rheumatoid arthritis and osteoarthritis
are caused by different physiologic problems. With rheumatoid
arthritis, an autoimmune disease, the body attacks itself, she
explained. In contrast, osteoarthritis involves a degenerative
process that worsens over time.
Pattison added that her group has
a study being reviewed for publication that looks at the effect
of meat consumption on the risk of arthritis.
SOURCE: Annals of the Rheumatic
Diseases, July 2004.
Reference
Source 89
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