Moderate Alcohol Consumption Could Help Prevent Rheumatoid Arthritis

Reducing the risk of rheumatoid arthritis (RA) could be as simple as tweaking your diet and enjoying a weekly pint of beer. New research findings from the University of Leeds in England confirmed that moderate alcohol consumption and a higher intake of fruits, oily fish, and cereals are linked to a lower risk of rheumatoid arthritis.¹

Image credit: Africa Studio | stock.adobe.com

RA is a chronic inflammatory disorder that commonly affects the joints but can also cause damage to the eyes, skin, lungs, heart, and blood vessels. As an autoimmune disorder, RA occurs when the immune system mistakenly attacks the body’s tissue. Symptoms of RA vary in severity, often including tender, warm, and swollen joints; joint stiffness that worsens in the mornings and after inactivity; fatigue; fever; and loss of appetite.²

Despite the availability of medication therapies that have demonstrated improvements in treatment options, severe RA remains a leading cause of physical disabilities.² Diet plays a role in autoimmune diseases, and both genetics and environment contribute to RA. Understanding diet’s impact on RA could improve prevention. Plant-based foods with fiber, vitamins, and antioxidants can reduce inflammation by lowering certain inflammatory markers. Additionally, short-chain fatty acids and nutrients such as vitamin D and folate may regulate inflammation. However, the precise effects of dietary patterns and specific food components on RA are not fully understood.³

Researchers conducted a comprehensive meta-analysis that evaluated 32 dietary factors and their associations with the risk of RA. The analysis reviewed 30 cohort studies from 2000 to 2024, including a total of 2,986,747 participants with 9677 cases of RA. Several key covariates were included, such as smoking (n = 29), age (n = 26), body mass index (BMI; n = 22), total energy intake (n = 15), physical activity (n = 13), and alcohol consumption (n = 12).²

The analysis indicated that for every 2 units of alcohol consumed weekly, there was a 4% reduction in RA risk (relative risk [RR], 0.96), with beer showing a 10% reduction (RR, 0.90) for the same increase. Seropositive RA risk decreased by 3% (RR, 0.97) per 2 units of alcohol. Additionally, an 80-g daily increase in fruit intake was linked to a 5% risk reduction (RR, 0.95) and a 30-g daily increase in cereals showed a 3% risk reduction (RR, 0.97).^1,2

Conversely, each additional daily cup of tea was associated with a 4% increased RA risk (RR, 1.04). Nonlinear associations were found for coffee, vegetables, oily fish, and vitamin D supplementation. Limited data existed for dietary patterns and micronutrients. Overall, moderate alcohol, higher fruit, oily fish, and cereal intake were associated with a lower RA risk, whereas tea was linked to a higher risk.^1,2

However, the researchers noted that the protective impact of alcohol against RA decreased as consumption increased. The effects vanished completely at approximately 7.5 units per week, which is equivalent to nearly 4 pints of low-strength beer, lager, or cider or 3.5 standard glasses of wine.^1,2

The researchers noted that following a standard or healthy diet is not inherently useful for all individuals with autoimmune diseases, reasoning that a personalized approach for an individual’s specific needs is more beneficial.^1,2

REFERENCES

1. Oily fish, fruit and cereal can ‘cut arthritis risk’. University of Leeds. November 27, 2024. Accessed March 21, 2025. https://www.leeds.ac.uk/news-health/news/article/5698/oily-fish-fruit-and-cereal-can-cut-arthritis-risk

2. Rheumatoid arthritis. Mayo Clinic. January 25, 2023. Accessed March 21, 2025. https://www.mayoclinic.org/diseases-conditions/rheumatoid-arthritis/symptoms-causes/syc-20353648

3. Dong Y, Greenwood DC, Webster J, et al. Dose-response associations between diet and risk of rheumatoid arthritis: a meta-analysis of prospective cohort studies. Nutrients. 2024;16(23):4050. doi:10.3390/nu16234050