Dietary factors in relation to rheumatoid arthritis: a role for olive oil and cooked vegetables?

@article{Linos1999DietaryFI,
  title={Dietary factors in relation to rheumatoid arthritis: a role for olive oil and cooked vegetables?},
  author={Athena Linos and Virginia G. Kaklamani and Evangelia Kaklamani and Yvoni Koumantaki and E Giziaki and Sotirios Papazoglou and Christos Socrates Mantzoros},
  journal={The American journal of clinical nutrition},
  year={1999},
  volume={70 6},
  pages={1077-82}
}
BACKGROUND Although several studies showed that risk of rheumatoid arthritis (RA) is inversely associated with consumption of n-3 fatty acids, the one study showing that olive oil may have a protective role has not yet been confirmed. OBJECTIVE We examined the relation between dietary factors and risk of RA in persons from southern Greece. DESIGN We… CONTINUE READING