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Relationship between dietary magnesium intake and rheumatoid arthritis in US women: a cross-sectional study.

ABSTRACT: OBJECTIVES:Diet has been shown to be associated with rheumatoid arthritis (RA), and magnesium has been shown to inhibit inflammatory responses, but research on the relationship between dietary magnesium and RA is limited and controversial. In this study, we aimed to explore the non-linear relationship between dietary magnesium intake and RA in US women. DESIGN:Cross-sectional survey. SETTING:National Health and Nutrition Examination Survey (NHANES). PRIMARY AND SECONDARY OUTCOME MEASURES:Non-linear relationship between dietary magnesium intake and prevalence of RA. PARTICIPANTS:A total of 13?324 women aged 18-80 years (RA n=12?306, non-RA n=1018) were included in this study. RESULTS:Overall, the absolute risk (AR) of RA was 7.24% in all participants. In the multivariable logistic regression analysis, we found a negative correlation between dietary magnesium intake and RA (OR=0.84, 95%?CI 0.75 to 0.95, p=0.006). When we converted dietary magnesium intake into a categorical variable (tertiles), the ARs of the low group, the middle group and the high group were 9%, 7.1% and 4.9%, respectively. We noticed that the ORs between the three groups were not equidistant; then, we detected a U-shaped linking by smooth curve fitting and obtained inflection points at 181?and 446?mg/day. The prevalence of RA decreased when dietary magnesium intake was <181?mg/day (OR=0.7, 95%?CI 0.5 to 0.8, p<0.001) and increased when it was >446?mg/day (OR=2.8, 95%?CI 1.2 to 6.6, p=0.020), remaining at a minimum when it was between 181?and 446?mg/day (OR=1.0, 95%?CI 0.7 to 1.2, p=0.700). CONCLUSION:There was a U-shaped relationship between dietary magnesium and RA in women, and our study highlights the importance of moderate dietary magnesium intake in possibly exerting a protective role in women with RA.

SUBMITTER: Hu C

PROVIDER: S-EPMC7654130 | biostudies-literature | 2020 Nov

REPOSITORIES: biostudies-literature

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Relationship between dietary magnesium intake and rheumatoid arthritis in US women: a cross-sectional study.

Hu Congqi C Zhu Fangfang F Liu Lijuan L Zhang Mingying M Chen Guangxing G

BMJ open 20201109 11

<h4>Objectives</h4>Diet has been shown to be associated with rheumatoid arthritis (RA), and magnesium has been shown to inhibit inflammatory responses, but research on the relationship between dietary magnesium and RA is limited and controversial. In this study, we aimed to explore the non-linear relationship between dietary magnesium intake and RA in US women.<h4>Design</h4>Cross-sectional survey.<h4>Setting</h4>National Health and Nutrition Examination Survey (NHANES).<h4>Primary and secondary ...[more]

PMID: 33168559

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Project description:BackgroundPatients with rheumatoid arthritis (RA), who suffer from impaired physical function and fatigue, may have difficulties with grocery shopping and preparing meals. Also, to improve symptoms, patients often experiment with diets but seldom consult a dietitian. Although this could lead to a nutritiously deprived diet, an up-to-date, thorough description of the nutrient intake in Swedish patients with RA is absent. Here, we investigated the habitual dietary energy and nutrient intake in patients with RA living in southwestern Sweden.Materials and methodsThree-day food records performed at two time points during the ADIRA (Anti-inflammatory Diet In Rheumatoid Arthritis) trial, were used. The intake of energy and nutrients was analyzed using The Swedish Food Composition Database.ResultsA total of 62 participants (50 females, 12 males) were included in the study, where 18 participants completed one 3-day food record and 44 participants completed two 3-day food records. Median (IQR) intake of total fat was above or in the upper range of recommendations (females: 37.1 [32.5, 41.7] energy percent (E%), and males: 40.3 [37.5, 42.9] E%). Median (IQR) intake of saturated fatty acids exceeded recommendations (females: 14.9 [12.5, 17.0] E% and males: 15.4 [12.2, 17.0] E%), while median (IQR) carbohydrate and fiber intakes were below recommendations (females: 41.7 [36.3, 45.4] E% and 17.2 [12.8, 20.9] g, respectively, and males: 38.8 [35.2, 40,3] E% and 18.5 [15.7, 21.0] g, respectively). The reported intake of other macronutrients was in line with recommendations. For several micronutrients, e.g., vitamin A and D, folate, and calcium, median intake was below recommended intake. Vitamin A intake was especially low and did not reach lower intake level (LI) for 14 and 17% of females and males, respectively. For females, about 10% did not reach LI for vitamin D, calcium, and riboflavin.ConclusionWe found that patients with RA residing in southwestern Sweden reported a high intake of saturated fatty acids and low intake of fiber and several micronutrients.Clinical trial registration[https://clinicaltrials.gov/ct2/show/NCT02941055?term=NCT02941055&draw=2&rank=1], identifier [NCT02941055].

Project description:BackgroundPregnant and lactating women are at high risk of insufficient water intake. The cross-sectional study was mainly designed to evaluate the water intake, including total water intake (TWI), plain water intake, and water intake from beverages and foods of 200 pregnant women and 150 breastfeeding women in Beijing.MethodsA semi-quantitative Food Frequency Questionnaire (FFQ) was employed to assess their dietary intake, TWI, plain water, and water intake from beverages and foods. Multivariate regression analysis was conducted for evaluating the association between water intake and dietary variables.ResultsOn average, the TWI of pregnant and breastfeeding women was 2638?mL/day and 3218?mL/day, respectively. Only 28% of pregnant women and 27% of breastfeeding women were complied with the adequate intake (AI). Water from foods was the greatest contributor to TWI both in pregnant and breastfeeding women. TWI was positively related to some dietary variables (P?<?0.001). For pregnant women, with each 100?kcal/day increase in energy intake, the TWI increased by 67?mL. With each 5?g increase in daily intake of dietary protein, fat, carbohydrate and fiber, TWI increased by 72?mL, 66?mL, 22?mL, 353?mL, respectively. When the energy contribution of protein increased by 5%, TWI increased by 210?mL. The each 100?mg increase in daily sodium intake was accompanied with 52?mL increase in TWI. For breastfeeding women, with each 100?kcal/day increase in energy intake, the TWI increased by 54?mL. With each 5?g increase in daily intake of dietary protein, fat, carbohydrate and fiber, TWI increased by 53?mL, 58?mL, 16?mL, 212?mL, respectively. The each 100?mg increase in daily sodium intake was accompanied with 54?mL increase in TWI.ConclusionsA large proportion of pregnant and breastfeeding women in Beijing were not adherent to AI for TWI set by Chinese Nutrition Society. Water intake from foods was the greatest contributor to TWI both in pregnant and breastfeeding women, and maternal dietary intake posed impacts on water intake during pregnancy and lactation. More researches are required to assess the water intake and hydration status of the populations.

Project description:BackgroundConsistent evidence shows that magnesium (Mg) intake is associated with lower blood pressure (BP), and that lower BP is associated with improved cerebral health. However, recent findings indicate that the positive effect of dietary Mg intake on cerebral health is not mediated by a decrease in BP. As Mg's anti-inflammatory action is a plausible alternative mechanism, the objective of this study was to investigate the associations between Mg intake and inflammation to determine whether it mediates any neuroprotective effect.MethodsParticipants from the UK Biobank (n = 5775, aged 40-73 years, 54.7% female) were assessed for dietary magnesium using an online food questionnaire, brain and white matter lesion (WML) volumes were segmented with FreeSurfer software, and inflammation markers including high-sensitivity C-reactive protein (hs-CRP), leukocyte, erythrocyte count, and Glycoprotein acetylation (GlycA) were measured using specific laboratory techniques such as immunoturbidimetry, automated cell counting, and nuclear magnetic resonance. Hierarchical linear regression models were performed to investigate the association between dietary Mg, and inflammatory markers and between dietary Mg, brain and WMLs volumes. Mediation analysis was performed to test a possible mediation role of inflammation on the association between dietary Mg and brain and WMLs volumes.ResultsHigher dietary Mg intake was associated with lower inflammation: hs-CRP level (- 0.0497%; 95% confidence interval [CI] - 0.0497%, - 0.0199%) leukocytes count (- 0.0015%; 95%CI - 0.00151%, - 0.0011%), and GlycA (- 0.0519%; 95%CI - 0.1298%, - 0.0129%). Moreover, higher dietary Mg intake was associated with larger grey matter volume (0.010%; 95%CI 0.004%, 0.017%), white matter volume (0.012%; 95%CI 0.003, 0.022) and right hippocampal volume (0.002%; 95%CI 0.0007, -0.0025%). Lower hs-CRP levels mediated the positive association between higher dietary Mg intake and larger grey matter volume.ConclusionsThe anti-inflammatory effects of dietary Mg intake in the general population, appears to mediate its neuroprotective effect.

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Relationship between dietary magnesium intake and rheumatoid arthritis in US women: a cross-sectional study.

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Relationship between dietary magnesium intake and rheumatoid arthritis in US women: a cross-sectional study.

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