Red Meat and RA
A study found that eating large servings of red meat may increase one’s risk of developing rheumatoid arthritis (RA). Researchers at the University of Manchester in the UK examined data on more than 25,000 people ages 45 to 75 whose health and lifestyle habits had been followed for up to nine years. Though red meat consumption showed the greatest correlation to incidence of RA, the researchers also found an increased risk from a higher level of protein consumption from all dietary sources, not just steak and burgers. Lifestyle factors are believed to be responsible for as much as 40 percent of the risk for RA. Cigarette smoking, for example, has been consistently linked to the development of RA. Studies have indicated that other risk factors may include drinking coffee and not getting enough vitamin C, while a diet high in fish and moderate alchohol consumption (for women) have been suggested to be preventative.
