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Dietary risk factors for the development of inflammatory polyarthritis: evidence for a role of high level of red meat consumption.

Abstract

OBJECTIVE

To investigate the association of red meat and other specific dietary components in predicting the development of inflammatory polyarthritis.

METHODS

This nested case-control study was conducted within a prospective population-based study of cancer incidence (European Prospective Investigation of Cancer in Norfolk [EPIC-Norfolk]). EPIC-Norfolk recruited 25,630 subjects ages 45-75 years between 1993 and 1997. Dietary intake was assessed at baseline using a 7-day food diary, and the information was analyzed using dietary analysis software. Patients with new cases of inflammatory polyarthritis were identified by linkage with the Norfolk Arthritis Register, a primary care-based inception study of inflammatory polyarthritis, and were matched for age and sex to 2 controls from EPIC-Norfolk. The risk for development of inflammatory polyarthritis was compared between subjects in the highest and lowest tertiles of dietary intake using conditional logistic regression and was expressed as odds ratios (ORs) with 95% confidence intervals (95% CIs).

RESULTS

Between 1993 and 2002, 88 new patients with inflammatory polyarthritis were identified and matched with 176 controls. Among patients, the level of red meat intake was higher (P = 0.04) and that of vitamin C was lower (P = 0.03) compared with intake among controls, but no difference in total energy intake was observed. Patients were more likely to be smokers. After adjusting for total energy intake, smoking, and other possible dietary confounders, subjects with the highest level of consumption of red meat (OR 1.9, 95% CI 0.9-4.0), meat and meat products combined (OR 2.3, 95% CI 1.1-4.9), and total protein (OR 2.9, 95% CI 1.1-7.5) were at an increased risk for inflammatory polyarthritis.

CONCLUSION

A high level of red meat consumption may represent a novel risk factor for inflammatory arthritis or may act as a marker for a group of persons with an increased risk from other lifestyle causes.

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  • Authors+Show Affiliations

    ,

    University of Manchester, Manchester, UK.

    , , , , , , ,

    Source

    Arthritis and rheumatism 50:12 2004 Dec pg 3804-12

    MeSH

    Aged
    Arthritis
    Case-Control Studies
    Diet
    Female
    Humans
    Male
    Meat
    Middle Aged
    Registries
    Risk Factors
    Surveys and Questionnaires
    United Kingdom

    Pub Type(s)

    Journal Article
    Research Support, Non-U.S. Gov't

    Language

    eng

    PubMed ID

    15593211

    Citation

    Pattison, Dorothy J., et al. "Dietary Risk Factors for the Development of Inflammatory Polyarthritis: Evidence for a Role of High Level of Red Meat Consumption." Arthritis and Rheumatism, vol. 50, no. 12, 2004, pp. 3804-12.
    Pattison DJ, Symmons DP, Lunt M, et al. Dietary risk factors for the development of inflammatory polyarthritis: evidence for a role of high level of red meat consumption. Arthritis Rheum. 2004;50(12):3804-12.
    Pattison, D. J., Symmons, D. P., Lunt, M., Welch, A., Luben, R., Bingham, S. A., ... Silman, A. J. (2004). Dietary risk factors for the development of inflammatory polyarthritis: evidence for a role of high level of red meat consumption. Arthritis and Rheumatism, 50(12), pp. 3804-12.
    Pattison DJ, et al. Dietary Risk Factors for the Development of Inflammatory Polyarthritis: Evidence for a Role of High Level of Red Meat Consumption. Arthritis Rheum. 2004;50(12):3804-12. PubMed PMID: 15593211.
    * Article titles in AMA citation format should be in sentence-case
    TY - JOUR T1 - Dietary risk factors for the development of inflammatory polyarthritis: evidence for a role of high level of red meat consumption. AU - Pattison,Dorothy J, AU - Symmons,Deborah P M, AU - Lunt,Mark, AU - Welch,Ailsa, AU - Luben,Robert, AU - Bingham,Sheila A, AU - Khaw,Kay-Tee, AU - Day,Nicholas E, AU - Silman,Alan J, PY - 2004/12/14/pubmed PY - 2005/1/14/medline PY - 2004/12/14/entrez SP - 3804 EP - 12 JF - Arthritis and rheumatism JO - Arthritis Rheum. VL - 50 IS - 12 N2 - OBJECTIVE: To investigate the association of red meat and other specific dietary components in predicting the development of inflammatory polyarthritis. METHODS: This nested case-control study was conducted within a prospective population-based study of cancer incidence (European Prospective Investigation of Cancer in Norfolk [EPIC-Norfolk]). EPIC-Norfolk recruited 25,630 subjects ages 45-75 years between 1993 and 1997. Dietary intake was assessed at baseline using a 7-day food diary, and the information was analyzed using dietary analysis software. Patients with new cases of inflammatory polyarthritis were identified by linkage with the Norfolk Arthritis Register, a primary care-based inception study of inflammatory polyarthritis, and were matched for age and sex to 2 controls from EPIC-Norfolk. The risk for development of inflammatory polyarthritis was compared between subjects in the highest and lowest tertiles of dietary intake using conditional logistic regression and was expressed as odds ratios (ORs) with 95% confidence intervals (95% CIs). RESULTS: Between 1993 and 2002, 88 new patients with inflammatory polyarthritis were identified and matched with 176 controls. Among patients, the level of red meat intake was higher (P = 0.04) and that of vitamin C was lower (P = 0.03) compared with intake among controls, but no difference in total energy intake was observed. Patients were more likely to be smokers. After adjusting for total energy intake, smoking, and other possible dietary confounders, subjects with the highest level of consumption of red meat (OR 1.9, 95% CI 0.9-4.0), meat and meat products combined (OR 2.3, 95% CI 1.1-4.9), and total protein (OR 2.9, 95% CI 1.1-7.5) were at an increased risk for inflammatory polyarthritis. CONCLUSION: A high level of red meat consumption may represent a novel risk factor for inflammatory arthritis or may act as a marker for a group of persons with an increased risk from other lifestyle causes. SN - 0004-3591 UR - https://www.unboundmedicine.com/medline/citation/15593211/full_citation L2 - https://doi.org/10.1002/art.20731 DB - PRIME DP - Unbound Medicine ER -