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

Individuals who regularly consumed cooked vegetables and olive oil are less likely to develop rheumatoid arthritis.

This study investigated the relationship between the consumption of olive oil and cooked vegetables and the development of rheumatoid arthritis. Using validated food frequency questionnaire, researchers examined the diets of 333 subjects residing in southern Greece. The rheumatoid arthritis odds ratios of all the participants in this study were also assessed.

Researchers observed that frequent consumers of cooked vegetables and olive oil had low risk of developing rheumatoid arthritis. The findings of this study reveal that diets rich in cooked vegetables and olive oil may confer significant protection against the development of rheumatoid arthritis.

Note: We wish this study had not combined olive oil and cooked vegetables together. It would be VERY interesting to have had two separate control groups, one without the olive oil and one with the olive oil.

Research Summary Information

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