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Olive Oil and Nuts in Rheumatoid Arthritis Disease Activity

Few observational studies investigated the relationship between single food groups and disease activity in rheumatoid arthritis (RA). Within a recent Italian cross-sectional study (365 patients, median age: 58.46 years, 78.63% females), we focused on two food groups, olive oil and nuts, representing...

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Autores principales: De Vito, Roberta, Fiori, Federica, Ferraroni, Monica, Cavalli, Silvia, Caporali, Roberto, Ingegnoli, Francesca, Parpinel, Maria, Edefonti, Valeria
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2023
Materias:
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9962234/
https://www.ncbi.nlm.nih.gov/pubmed/36839323
http://dx.doi.org/10.3390/nu15040963
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author De Vito, Roberta
Fiori, Federica
Ferraroni, Monica
Cavalli, Silvia
Caporali, Roberto
Ingegnoli, Francesca
Parpinel, Maria
Edefonti, Valeria
author_facet De Vito, Roberta
Fiori, Federica
Ferraroni, Monica
Cavalli, Silvia
Caporali, Roberto
Ingegnoli, Francesca
Parpinel, Maria
Edefonti, Valeria
author_sort De Vito, Roberta
collection PubMed
description Few observational studies investigated the relationship between single food groups and disease activity in rheumatoid arthritis (RA). Within a recent Italian cross-sectional study (365 patients, median age: 58.46 years, 78.63% females), we focused on two food groups, olive oil and nuts, representing vegetable sources of fatty acids. Disease activity was measured with Disease Activity Score on 28 joints based on C-reactive protein (DAS28-CRP) and the Simplified Disease Activity Index (SDAI). Robust linear and logistic regression models included tertile-based consumption categories of each food group and several confounders. Stratified analyses were performed by disease severity or duration. Higher consumption of both food groups exerted a favorable effect on disease activity, significant only for olive oil (Beta: −0.33, p-value: 0.03) in the linear regression on the overall sample. This favorable effect was stronger in the more severe or long-standing forms of RA (p-value for heterogeneity <0.05, especially for disease severity). Significant ORs were as low as ~0.30 for both food groups, strata (i.e., more severe and long-standing RA), and disease activity measures. Mean DAS28-CRP significantly decreased by ~0.70 for olive oil and ~0.55 for nuts in the two strata; mean SDAI significantly decreased by 3.30 or more for olive oil in the two strata. Globally, the beta coefficients doubled, and the ORs halved (in absolute values) for both food groups, reaching significance in 12 of the 16 available models fitted to the more severe or long-standing RA strata. More compromised forms of RA may benefit from increasing consumption of olive oil, olives, and nuts.
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spelling pubmed-99622342023-02-26 Olive Oil and Nuts in Rheumatoid Arthritis Disease Activity De Vito, Roberta Fiori, Federica Ferraroni, Monica Cavalli, Silvia Caporali, Roberto Ingegnoli, Francesca Parpinel, Maria Edefonti, Valeria Nutrients Article Few observational studies investigated the relationship between single food groups and disease activity in rheumatoid arthritis (RA). Within a recent Italian cross-sectional study (365 patients, median age: 58.46 years, 78.63% females), we focused on two food groups, olive oil and nuts, representing vegetable sources of fatty acids. Disease activity was measured with Disease Activity Score on 28 joints based on C-reactive protein (DAS28-CRP) and the Simplified Disease Activity Index (SDAI). Robust linear and logistic regression models included tertile-based consumption categories of each food group and several confounders. Stratified analyses were performed by disease severity or duration. Higher consumption of both food groups exerted a favorable effect on disease activity, significant only for olive oil (Beta: −0.33, p-value: 0.03) in the linear regression on the overall sample. This favorable effect was stronger in the more severe or long-standing forms of RA (p-value for heterogeneity <0.05, especially for disease severity). Significant ORs were as low as ~0.30 for both food groups, strata (i.e., more severe and long-standing RA), and disease activity measures. Mean DAS28-CRP significantly decreased by ~0.70 for olive oil and ~0.55 for nuts in the two strata; mean SDAI significantly decreased by 3.30 or more for olive oil in the two strata. Globally, the beta coefficients doubled, and the ORs halved (in absolute values) for both food groups, reaching significance in 12 of the 16 available models fitted to the more severe or long-standing RA strata. More compromised forms of RA may benefit from increasing consumption of olive oil, olives, and nuts. MDPI 2023-02-15 /pmc/articles/PMC9962234/ /pubmed/36839323 http://dx.doi.org/10.3390/nu15040963 Text en © 2023 by the authors. https://creativecommons.org/licenses/by/4.0/Licensee MDPI, Basel, Switzerland. This article is an open access article distributed under the terms and conditions of the Creative Commons Attribution (CC BY) license (https://creativecommons.org/licenses/by/4.0/).
spellingShingle Article
De Vito, Roberta
Fiori, Federica
Ferraroni, Monica
Cavalli, Silvia
Caporali, Roberto
Ingegnoli, Francesca
Parpinel, Maria
Edefonti, Valeria
Olive Oil and Nuts in Rheumatoid Arthritis Disease Activity
title Olive Oil and Nuts in Rheumatoid Arthritis Disease Activity
title_full Olive Oil and Nuts in Rheumatoid Arthritis Disease Activity
title_fullStr Olive Oil and Nuts in Rheumatoid Arthritis Disease Activity
title_full_unstemmed Olive Oil and Nuts in Rheumatoid Arthritis Disease Activity
title_short Olive Oil and Nuts in Rheumatoid Arthritis Disease Activity
title_sort olive oil and nuts in rheumatoid arthritis disease activity
topic Article
url https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9962234/
https://www.ncbi.nlm.nih.gov/pubmed/36839323
http://dx.doi.org/10.3390/nu15040963
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