Moderate alcohol may lower rheumatoid arthritis risk; tea may increase it, new review finds
Rheumatoid arthritis is a common autoimmune condition in which the immune system targets the body’s joints, causing inflammation.
Symptoms include joint pain, morning stiffness, swelling, and difficulty grasping objects. The condition can lead to long‑term disability, but early diagnosis and treatment help reduce damage.
A team analyzed 30 studies spanning nearly 10,000 people with rheumatoid arthritis, collecting data from 2000 to 2024. The collective findings point to dietary factors that may influence risk and progression, with fatty fish and vitamin D highlighted as potential protective elements.
A higher intake of grains, including whole grains and fruit, appears linked to a lower risk of rheumatoid arthritis, while tea consumption shows a potential association with higher risk.
Alcohol intake shows a nuanced pattern. Approximately two units per week may offer modest protection, yet higher consumption correlates with increased risk. The protective effect diminishes with greater intake and is essentially gone at about 7.5 units per week.
On the tea side, each daily cup seems to raise the risk by a small margin, though the baseline risk from tea drinking is low, so the overall increase remains small. Researchers note that tea has many health benefits and urge people to consider overall diet and lifestyle when choosing what to eat and drink.
Earlier studies have suggested that certain spices may help protect cells from inflammation, a topic that continues to be explored in the broader context of inflammatory conditions.