Inflammatory polyarthritis (IP) is a form of rheumatoid arthritis that affects multiple joints. Diet and antioxidant status have long been studied as potential contributors to inflammatory joint disease.
A large prospective study published in the Annals of Rheumatic Disease (July 2004; 63(7):843–847) examined whether fruit and vegetable consumption influenced the risk of developing IP. The researchers followed over 20,000 adults in the United Kingdom, aged 45–74, who recorded their dietary intake using detailed seven-day food diaries. Participants were recruited between 1993 and 1997, and cases of new-onset IP were identified through 2001.
During follow-up, 73 participants developed inflammatory polyarthritis. The analysis showed that low consumption of fresh fruits and vegetables was associated with a significantly higher risk of developing IP. In particular, individuals with the lowest intake of vitamin-C–rich foods had more than a threefold increase in risk compared with those consuming the highest amounts.
The authors concluded that diets low in vitamin C and plant foods may increase susceptibility to inflammatory polyarthritis, likely through mechanisms involving oxidative stress and immune activation.
