Red meat possible contributor to inflammatory arthritis
Researchers compared 88 rheumatoid patients, drawn from a research sample of over 25,000 men and women between the ages of 45 and 70, with 176 controls. Participants in the study completed a seven-day food diary and were asked about their smoking habits. Results showed that those eating the most red meat faced twice the risk of developing the disease, yet higher levels of dietary fats, including saturated fat, did not appear to have an effect.
Scientists are not sure what causes the reaction but the authors say: “It may be that the high collagen content of meat leads to collagen sensitisation and consequent production of anticollagen antibodies, most likely in subgroup of susceptible individuals.” The team also suspects additives and infectious agents of having some link to rheumatoid arthritis.
