Table II.

Dietary factors’ influence on rheumatoid arthritis (RA) activity

Factors lowering RA activity

Factors increasing RA activity

Bacillus coagulans and/or inulin fish/marine oils rich in N-3 PUFAs (eicosapentaenoic and docosahexaenoic acid) alone or together with γ-linolenic acid and/or with vitamin D monounsaturated fatty acids (MUFAs) Mediterranean diet low-sodium diet low-magnesium diet high-methionine diet Selenplus capsules fruit, vegetables and spices rich in polyphenols (Table III) berries and spinach (observational)

obesity high-fat diet sugary drinks and sweets (observational)