Antioxidants and Rheumatoid Arthritis

Rheumatoid Arthritis and Antioxidants

In the e-Alert “Behavior Mod Squad” (10/2/03), I told you about a University of Manchester (UM) study that analyzed the association between RA and dietary vitamin C intake among 25,000 subjects over an eight-year period. Only 73 subjects developed RA, and their diets had one thing in common: low intake of fruits and vegetables.

And almost two years later, I told you about another UM study in the e-Alert “Calming the Flame” (8/23/05). In that study, the UM team expanded on their previous research (again using the data from the cohort of 25,000 subjects) and found that subjects who consumed the most foods that contained two key carotenoids (zeaxanthin and beta-cryptoaxanthin) were significantly less likely to develop inflammatory polyarthritis (a form of RA) compared to subjects who consumed the least of the two nutrients.

Good sources of zeaxanthin and beta-cryptoaxanthin include oranges, tangerines, watermelon, peaches, papaya, plums, nectarines, apricots, pumpkin squash, corn, carrots, cilantro and pickles.