Meat consumption / inflammatory arthritis

From: doe (ironjustice_at_aol.comdoe)
Date: 12/29/04 

Date: 29 Dec 2004 12:24:29 GMT

<<snip>>
red meat consumption may represent a novel risk factor for inflammatory
arthritis
<<snip>>

Arthritis Rheum. 2004 Dec;50(12):3804-12. Related Articles, Links

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

Pattison DJ, Symmons DP, Lunt M, Welch A, Luben R, Bingham SA, Khaw KT, Day NE,
Silman AJ.

University of Manchester, Manchester, UK.

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.

PMID: 15593211 [PubMed - in process]

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