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Source: American Journal of Clinical Nutrition
Summary:
Relation between risk of rheumatoid arthritis (RA) and dietary factors was studied in people in southern Greece
RA patients and controls were given a food frequency questionnaire
Cooked vegetables and olive oil were independently associated with reduced RA occurrence
Conclusion:
Consumption of cooked vegetables and olive oil were associated with reduced incidence of RA, although the mechanism is not yet identified
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