Evidence supporting the use of: Polyunsaturated Fat
For the health condition: Rheumatoid Arthritis

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Synopsis

Source of validity: Scientific
Rating (out of 5): 3

Polyunsaturated fats (PUFAs), particularly omega-3 fatty acids such as eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA) found in fish oil, have been studied for their potential benefits in rheumatoid arthritis (RA). The scientific rationale is based on their anti-inflammatory properties. PUFAs are precursors to bioactive lipid mediators that can reduce the production of pro-inflammatory cytokines and eicosanoids, which play a role in the pathogenesis of RA. Several randomized controlled trials and meta-analyses have shown that supplementation with omega-3 PUFAs can modestly reduce joint pain, morning stiffness, and the need for non-steroidal anti-inflammatory drugs (NSAIDs) in RA patients. However, the magnitude of benefit is generally moderate, and omega-3 supplementation is regarded as an adjunct rather than a primary therapy. There is less evidence supporting the use of omega-6 PUFAs, and in some cases, high intake of omega-6 fatty acids may be pro-inflammatory. Most clinical guidelines acknowledge the modest benefits of omega-3 PUFA supplementation as part of dietary management in RA. The evidence does not support PUFAs as a replacement for disease-modifying antirheumatic drugs (DMARDs), but they may offer supportive benefits in symptom management.

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