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Lee Swanson Research Update

Antioxidants and Rheumatoid Arthritis

April 2004

Scientists believe that high levels of free radicals in inflamed joints and a lack of antioxidants to fight them, may be important factors contributing to the incidence of rheumatoid arthritis (RA). Researchers in Seoul, Korea performed a study to evaluate dietary nutrient intake and plasma oxidant/antioxidant status in RA patients.

They found that "proper antioxidant nutrient intake management may reduce free-radical generation and improve antioxidant status in RA patients."

Researchers compared nutrient intake and antioxidant status of 97 patients with RA and 97 healthy subjects matched for age and gender. Nutrient intake was assessed with the use of dietary surveys, and 20 subjects from each group provided blood samples.

Patients with RA consumed fewer calories and significantly lower amounts of fat, vitamin A and beta-carotene compared with healthy subjects. In addition, patients with RA also had significantly lower blood levels of vitamin E and two antioxidant enzymes made by the body, superoxide dismutase and glutathione peroxidase.

Journal of the American College of Nutrition22(4):311-315, 2003

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