Abstract

Rheumatoid arthritis (RA) is an autoimmune illness that affects the entire body, with the
involvement of the joints and gradual bone and cartilage loss. Environmental and genetic
factors contribute to the susceptibility to RA. A growing body of research in recent years has
indicated that nutrition plays a major impact in both the risk and course of disease. Notably,
environmental factors like dust, pollution, infections, and smoking are identified as potential
contributors to systemic autoimmunity preceding symptom onset. Amidst this complexity,
the role of nutrition emerges as a significant area of interest, with studies indicating potential
links between dietary habits and the onset of RA. The article thoroughly investigates the
impact of dietary choices on inflammation, drawing attention to the dichotomy of foods with
either pro-inflammatory or anti-inflammatory effects. The Western diet, characterized by its
high intake of red meat, saturated fats, and refined carbohydrates, is implicated in elevating
inflammation, insulin resistance, and obesity, potentially increasing the risk of RA. Further,
the intricate relationship between nutrition and inflammatory diseases is explored,
emphasizing the impact of specific nutrients on inflammatory processes. Omega-3 and
omega-6 fatty acids, crucial for cellular membranes and inflammatory regulation, emerge as
potential therapeutic supplements for RA management. Additionally, calorie restriction and
antioxidants are identified as influential factors in mitigating inflammation and disease
activity in RA patients. The manuscript also examines the effects of various dietary
components such as flavonoids, gluten, fasting, vitamin D, and probiotics on RA. Overall, the
manuscript presents a comprehensive overview of the intricate relationship between diet
and RA, shedding light on the potential avenues for leveraging nutrition as a tool for
managing and potentially mitigating the impact of this complex autoimmune condition.
Keywords: Inflammation, Rheumatoid Arthritis, Nutritional Therapy, Omega-3 fatty acids,
Joint pains, Antioxidants