Cut the Red Meat to Reduce Rheumatoid Arthritis Risk

March 2005
Tufts University Health & Nutrition Letter;Mar2005, Vol. 23 Issue 1, p8
Reports that red meat consumption may increase risk of developing rheumatoid arthritis (RA) according to a study conducted by researchers at the University of Manchester in England. Background on the disease; Factors that are believed to be responsible for the development of RA; Information on a study conducted by the university which considered vitamin C as a risk factor for RA.


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