ArticleFood science & nutrition2026
Association of a Novel Dietary Index Assessing Gut Microbiota Impact With Rheumatoid Arthritis: A Nationwide Population-Based Study.
Article in Food science & nutrition, 2026. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Not yet cited in PubMed.
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7 authors.
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Abstract
Growing research implicates the diet-microbiota-joint axis plays a key role in joint health. The Dietary Index for Gut Microbiota (DI-GM) is a novel metric evaluating dietary effects on microbial communities, yet its potential link to rheumatoid arthritis (RA) is unestablished. This study aimed to assess the relationship between DI-GM scores and RA. We conducted a cross-sectional analysis of 29,656 participants using data from the National Health and Nutrition Examination Survey (NHANES) 2007-2020. DI-GM scores were derived from 24-h dietary recalls, and RA status was defined by self-reported physician diagnosis. Weighted logistic regression was used to evaluate the association between DI-GM and RA prevalence. Among included participants (weighted mean age 44.01 years; 49.48% female), 7.16% reported RA. After comprehensive adjustment, a significant inverse correlation was observed: each unit increase in DI-GM score correlated with a 5.7% decrease in the odds of RA prevalence (odds ratio [OR] = 0.943; 95% confidence interval [CI]: 0.898-0.991). Individuals scoring DI-GM ≥ 7 exhibited a 27.2% lower odds of having RA compared to those scoring ≤ 4 (OR = 0.728, 95% CI: 0.576-0.920). Restricted cubic spline analysis indicated a linear dose-response relationship (
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