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Hagfors, Linda; Nilsson, Ingela; Sköldstam, Lars; Johansson, Gunnar

doi:10.1186/1743-7075-2-26

Cited by 45 publications

(13 citation statements)

References 34 publications

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“…The results of the DHI have been published earlier, including a validation of the DHI with biological markers and physical activ-ity registration (Hagfors et al, , 2005a. In short, the DHI could satisfactorily assess dietary intake.…”

Section: Subjects and Dietary Assessmentmentioning

confidence: 90%

Counting the cost of healthy eating: a Swedish comparison of Mediterranean‐style and ordinary diets

Rydén

Sydner

Hagfors

2008

Int J Consumer Studies

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The aim of this research was to examine the cost of a diet generally regarded as healthy, a Swedish version of the Mediterranean diet, and to compare it with the cost of an ordinary Swedish diet. A total of 30 individuals provided detailed dietary data collected in a randomized intervention study, examining the effect of dietary change to a Mediterranean‐style diet in patients with rheumatoid arthritis (Mediterranean group, n = 16, control group, n = 14). The data, covering 1‐month dietary intake, were examined with three different diet quality indicators to see whether the Mediterranean group consumed a healthier diet than the control group. All diet quality indicators showed that the Mediterranean group consumed a healthier diet than the control group. Consumer food prices were used to analyse the cost of the different diets. In immediate consumer cost terms, eating a healthier diet was more expensive when differences in energy intake were discounted. However, non‐energy adjusted costs showed no significant difference between the groups. Hence, if one of the reasons for choosing a healthier diet is to achieve weight loss – by consuming less energy – it is possible that healthier eating is not more expensive.

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Section: Subjects and Dietary Assessmentmentioning

confidence: 90%

Counting the cost of healthy eating: a Swedish comparison of Mediterranean‐style and ordinary diets

Rydén

Sydner

Hagfors

2008

Int J Consumer Studies

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“…However, a direct beneficial effect of ethanol drinking on RA has not, to our knowledge, been reported. Interestingly, Mediterranean food has been shown to ameliorate the course of RA (26,27). The mechanisms suggested for this amelioration include increased intake of unsaturated and single saturated fatty acids (28,29), but the impact of daily exposure to low doses of ethanol, which is almost a standard of this diet, cannot be excluded.…”

Section: Discussionmentioning

confidence: 99%

Ethanol prevents development of destructive arthritis

Jonsson

Verdrengh

Brisslert

et al. 2007

Proc. Natl. Acad. Sci. U.S.A.

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Environmental factors are thought to play a major role in the development of rheumatoid arthritis. Because the use of ethanol is widespread, we assessed the role of ethanol intake on the propensity to develop chronic arthritis. Collagen type II-immunized mice were given water or water containing 10% (vol/vol) ethanol or its metabolite acetaldehyde. Their development of arthritis was assessed, as well as the impact of ethanol on leukocyte migration and activation of intracellular transcription factors. Mice exposed daily to this dose of ethanol did not display any liver toxicity, and the development of erosive arthritis was almost totally abrogated. In contrast, the antibody-mediated effector phase of collageninduced arthritis was not influenced by ethanol exposure. Also, the major ethanol metabolite, acetaldehyde, prevented the development of arthritis. This antiinflammatory and antidestructive property of ethanol was mediated by (i) down-regulation of leukocyte migration and (ii) up-regulation of testosterone secretion, with the latter leading to decreased NF-B activation. We conclude that low but persistent ethanol consumption delays the onset and halts the progression of collagen-induced arthritis by interaction with innate immune responsiveness.inflammation ͉ cytokines ͉ sex hormones ͉ antibodies ͉ immunity E xcessive alcohol consumption depresses the immune system and increases the propensity to severe bacterial infections, including pneumonia (1), tuberculosis (2), and bacterial peritonitis (3), and to viral infections (4-6). However, some epidemiological studies have suggested that light to moderate ethanol consumption has protective effects against several diseases including chronic heart diseases (7, 8) and ischemic stroke (9).Ethanol consumption has also been implicated in the pathogenesis of systemic lupus erythematosus (SLE), a complex autoimmune disease in the development of which environmental and genetic factors interact. Indeed, some investigators have found that exposure to ethanol is associated with a lower risk for developing SLE (10, 11), whereas others did not observe any effect of alcohol consumption on the incidence of SLE (12, 13). The association between ethanol and rheumatoid arthritis (RA) has been discussed in some studies, but definite conclusions could not be drawn (14-16). Studies so far have been of an epidemiological nature and therefore have not provided any hints about the biological mechanisms of environmental stimuli in the development of autoimmune disease. Our aim here was to assess whether low but persistent consumption of ethanol in quantities nontoxic to liver might affect the incidence and disease manifestation of collagen type II (CII)-induced arthritis (CIA), an established model of human RA. Our results suggest that ethanol intake delays the onset and halts the progression of destructive arthritis. Results Effect of Ethanol Consumption on Development of CIA.To assess whether ethanol drinking has any impact on the development of CIA, CII-immunized mice were provided w...

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“…This beneficial effect was found to be associated with improved fatty acid profile but not related with levels of plasma antioxidants (8,9). Several case-control studies suggested that higher consumption of fish, olive oil and cooked vegetables all of which were key components of the Mediterranean diet was associated with reduced risk or lower severity of RA (10–12).…”

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confidence: 93%

Mediterranean Diet and Incidence of Rheumatoid Arthritis in Women

Costenbader

Gao

et al. 2015

Arthritis Care & Research

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Objective We examined the association between Mediterranean dietary pattern as measured by Alternate Mediterranean Diet Score (aMed) and risk of incident rheumatoid arthritis (RA) in US women. Methods We prospectively followed 83,245 participants from the Nurses’ Health Study (NHS, 1980–2008) and 91,393 participants from NHS II (1991–2009) who were initially free of baseline connective tissue diseases. Dietary information was obtained via validated food frequency questionnaires (FFQ) at baseline and approximately every 4 years during follow-up. The aMed was calculated according to the consumption status of 9 food components using cumulative average value. Time-varying Cox proportional hazards models were used to calculate hazard ratios (HR) for RA, seropositive RA and seronegative RA after adjustment for potential confounding factors. Results from 2 cohorts were pooled by an inverse variance–weighted, fixed-effects model. Results During 3,511,050 person-years of follow-up, 913 incident cases of RA were documented in the two cohorts. After adjustment for several lifestyle and dietary variables, in both cohorts, greater adherence to Mediterranean dietary pattern was not significantly associated with altered risk of RA. The pooled HR for women in the highest quartile of aMed score was 0.98 (95% CI: 0.80–1.20) compared with those in the bottom quartile. Similar non-significant results were observed for both seropositive and seronegative RA. We did not find significant associations between each individual food component (except for alcohol) of aMed score and risk of incident RA. Conclusion We did not find a significant association between Mediterranean dietary pattern and risk of RA in women.

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Cited by 45 publications

References 34 publications

Counting the cost of healthy eating: a Swedish comparison of Mediterranean‐style and ordinary diets

Counting the cost of healthy eating: a Swedish comparison of Mediterranean‐style and ordinary diets

Ethanol prevents development of destructive arthritis

Mediterranean Diet and Incidence of Rheumatoid Arthritis in Women

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