Food allergy or food sensitivity has been offered as an explanation for the connection between food and arthritis in some patients but neither has gained universal acceptance with regard to cause and effect. In a study published in the journal Gut, Norwegian researchers reported on results after studying IgG, IgA, and IgM antibodies to dietary antigens in the serum and jejunal perfusion fluid from 14 rheumatoid arthritis (RA) patients compared to 20 controls. The dietary antigens were from cow’s milk, cereals, hen’s egg, cod fish, and pork meat. Researchers concluded "the production of cross reactive antibodies is strikingly increased in the gut of many RA patients."
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