Rheumatoid Arthritis Food Allergies: New Findings
Rheumatoid arthritis (RA) is an inflammatory disease occurring at any age but most commonly between 30 and 50 in the prime of life. Officially, the cause is unknown but several theories have arisen about factors in the etiology of the illness. There is a genetic marker present in a high percentage of rheumatoid arthritis patients but not in all that is believed to play a role in developing the condition. Some speculate that an unknown infection of some sort may trigger RA in predisposed individuals.
One controversial area has been the question of allergies and specifically food allergies as a component in the development of RA. Anecdotal reporting by patients has long associated disease activity with certain foods but most studies have been inconclusive or could show no correlation. The first commentary on food allergy and RA symptoms dates to 1917. Studies then showed both immediate and delayed symptomatic reactions to foods and the effect was enhanced after elimination diets.
In 1948, Dr, Michael Zeller published an article called “Rheumatoid Arthritis: Food Allergy as a Factor” in an allergy journal. His studies positively associated symptoms such as pain, joint swelling and generalized inflammation with certain food and showed that such exacerbations of RA could take four or five days to show up. However, few other studies until recently have been so explicit in a link of food allergy to RA symptomology.
Other studies have seen an association with excess Omega 6 fatty acid intake from such food as beef, highly processed oils, and margarine. Still others show reactions from high amounts of saturated fats from dairy products and red meats. All of these are believed to increase inflammation, a key component in RA activity. Patients with RA also have antibodies to gluten more often than average which can cause malabsorption of nutrients as well as being a trigger for inflammation.
The most recent studies on rheumatoid arthritis and food allergy have taken a different approach than that of older studies which found little evidence. Scientists in Oslo, Norway realized that most studies have dealt only with antibodies in the blood. They decided to test intestinal fluid for antibody formation since the digestive system is the first interface of food with the immune system. Their findings were striking, since they found much more evidence of antibodies in the intestinal fluid of RA patients than that of normal controls. (The foods were added to the fluids rather than being eaten, so these results are still preliminary.)
When a food is detected by the body as potentially harmful, a protein called immunoglobulin-E is produced. This triggers a cascade of chemicals and immune complexes being released into the system and these can cause inflammation in susceptible body sites, such as the joints. By avoiding trigger foods, those with RA may be able to decrease inflammation and symptoms as well as decreasing the risk of joint and organ damage.
The study suggests that an elimination diet to determine which food are triggers could be useful at least for some RA patients. A suggestion has been what is called the “Stone Age” diet. This consists of only fruits, vegetables, meats and fish for at least one month. Dr. Jonathan Brustoff of King’s College, London has tried this and found at least a third of his RA patients have benefitted.
After a month on the Stone Age diet, new foods can be slowly reintroduced and those that trigger symptoms can be identified. Since reactions can be delayed, this means waiting four or five days before ruling out a reaction. While clearly not the only answer to RA treatment or the single cause, the newest findings seem to confirm that food allergies can play a role in a least some patients with RA. More studies are needed to verify results and to gain more data, but so far, this seems to identify a tool that can help a third or more of RA patients.
Resources
Case history of a patient with RA and food allergies as a trigger:
www.centerforfoodallergies.com/arthritis.htm
Low-allergen diet for people with RA and others:
www.naturaleyecare.com/diseases.asp?d_num=42
2008 study on food allergy and RA:
www.arthritis.org/ra-and-food-allergies.php
Food reactions may contribute to RA:
http://ezinearticles.com/?Foods
Study with negative results on food allergies and RA association:
www.springerlink.com/index/U12W3P5L3443VL02.pdf