Evidence supporting the use of: Sardines
For the health condition: Rheumatoid Arthritis

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Synopsis

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

Sardines are scientifically supported as a dietary component that may help manage Rheumatoid Arthritis (RA) symptoms. Sardines are rich in omega-3 polyunsaturated fatty acids (PUFAs), particularly eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA). Multiple clinical studies and meta-analyses have shown that omega-3 supplementation can reduce joint pain, morning stiffness, and the number of tender joints in RA patients, likely due to the anti-inflammatory effects of EPA and DHA. Omega-3s are known to decrease the production of inflammatory cytokines and eicosanoids, which play a central role in the pathogenesis of RA. While sardines themselves have not often been isolated in clinical studies (most use fish oil supplements), their high omega-3 content provides a strong theoretical and nutritional basis for their inclusion in RA-supportive diets.

Historical dietary guidelines and recent reviews, including recommendations from the American College of Rheumatology, suggest that increased intake of fatty fish like sardines can be beneficial for individuals with RA. However, the magnitude of benefit is moderate, and omega-3s are considered an adjunct, not a replacement, for standard RA treatments. The evidence rating is 3/5 because while there is a solid rationale and moderate clinical evidence for benefit, sardines alone are not a stand-alone therapy and the degree of improvement is variable among individuals.

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