Artrite Reumatoide e Dieta

Uno studio svedese condotto in un gruppo di più di 30000 donne ha dimostrato che la regolare assunzione di acidi grassi Omega-3 si associa ad un 35% di probabilità in meno di contrarre l’artrite reumatoide (AR) nel breve termine. Il rischio di contrarre l'AR si riduce di oltre il 50% in caso di consumo prolungato di Omega-3.

L'articolo, dunque, indica un ruolo potenzialmente importante degli Omega-3 nell’eziologia dell’artrite reumatoide e suggerisce che il consumo regolare e protratto di pesci grassi quali salmone e sgombro (ricchi di Omega-3) può generare benefici rispetto al rischio di artrite reumatoide.

Di seguito riportiamo l'abstract dell'articolo proposto.

Buona lettura

Laboratorio di analisi e poliambulatorio Polo Biomedico Adriatico

Ann Rheum Dis. 2013 Aug 12. doi: 10.1136/annrheumdis-2013-203338. [Epub ahead of print]

Long-term intake of dietary long-chain n-3 polyunsaturated fatty acids and risk of rheumatoid arthritis: a prospective cohort study of women.

Di Giuseppe D, Wallin A, Bottai M, Askling J, Wolk A.

Source

Division of Nutritional Epidemiology, Institute of Environmental Medicine, Karolinska Institutet, Stockholm, Sweden.

Abstract

OBJECTIVES:

To analyse the association between dietary long-chain n-3 polyunsaturated fatty acids (PUFAs) and incidence of rheumatoid arthritis (RA) in middle-aged and older women from the Swedish Mammography Cohort, a population-based prospective study.

METHODS:

Data on diet were collected in 1987 and 1997 via a self-administered food-frequency questionnaire (FFQ). The risk of RA associated with dietary long-chain n-3 PUFAs and fish intake was estimated using Cox proportional hazard regression models, adjusted for age, cigarette smoking, alcohol intake, use of aspirin and energy intake.

RESULTS:

Among 32 232 women born 1914-1948, 205 RA cases were identified during a mean follow-up of 7.5 years (1 January 2003 to 31 December 2010; 2 41 120 person-years). An intake of dietary long-chain n-3 PUFAs (FFQ1997) of more than 0.21 g/day (lowest quintile) was associated with a 35% decreased risk of developing RA (multivariable adjusted relative risk (RR) 0.65; 95% CI 0.48 to 0.90) compared with a lower intake. Long-term intake consistently higher than 0.21 g/day (according to both FFQ1987 and FFQ1997) was associated with a 52% (95% CI 29% to 67%) decreased risk. Consistent long-term consumption (FFQ1987 and FFQ1997) of fish ≥1 serving per week compared with