The role of socioeconomic and clinical factors in dietary behaviour in rheumatoid arthritis patients
Abstract
Abstract Background Belonging to a vulnerable group, such as people with rheumatoid arthritis (RA), may pose more risk for maintaining healthy eating habits, which can consequently exacerbate negative clinical outcomes. This study aimed to investigate the associations between socioeconomic status (SES) and clinical factors related to dietary habits among patients with RA. Methods Sample included 157 RA patients (84.7% female; mean age 56.4±13.9 years; mean disease duration 19.5±9.5 years). The Disease Activity Score (DAS-28) and Health Assessment Questionnaire (HAQ) were assessed during medical examinations. Patients provided SES data and completed the Food Frequency Questionnaire. Multiple linear regressions were used to analyse the data. Results Consumption of vegetables, fruits, fish, and seafood was reported to be lower than the WHO recommendations. Younger patients (β=.26; p ≤ 0.05) and males (β=-.18; p ≤ 0.05) consumed fried food more frequently. Higher age (β=.29; p ≤ 0.01) and education (β=.30; p ≤ 0.01) were associated with lower consumption of refined grain products. Lower income (β=-.29; p ≤ 0.01) was associated with less poultry consumption. We found significant associations between higher age (β=.34; p ≤ 0.001) and lower consumption of milk products. Higher income (β=-.21; p ≤ 0.05) and functional disability (β=-.22; p ≤ 0.05) were associated with more frequent consumption of whole grain products. Conclusions SES and clinical factors may influence dietary behavior; thus, public health strategies should integrate tailored nutrition counseling into rheumatology care, subsidize healthy foods for low-income patients, and develop age- and gender-sensitive education programs to support healthier, affordable food choices. Future research focused on enhancing the consumption of vegetables, fruits, fish, and seafood in RA patients is needed. (Grants: APVV-24-0522) Key messages • Socioeconomic and clinical factors shape dietary habits, underscoring the need to employ dietary interventions for people with RA. • As RA patients report low intake of vegetables, fruits, fish, and seafood, tailored education and subsidies for healthy foods may help improve diet quality and health outcomes.