Table 3: Multivariable adjusted changes in dietary intake (servings/week) from 1997 and 2009 between women with and without RA.

Servings per week 1997→2009 (mean ± SD)2
Food category1RA (n=191)No RA (n=21,411)p value3

Fruits14.08 ± 0.5814.45 ± 0.06N.S.
Vegetables26.75 ± 0.8827.74 ± 0.08N.S.
Cereals and grains31.12 ± 0.8932.19 ± 0.08N.S.
White meat0.80 ± 0.040.80 ± 0.01N.S.
Red meat6.15 ± 0.256.33 ± 0.02N.S.
Fish and seafood3.86 ± 0.163.87 ± 0.01N.S.
Other animal products2.69 ± 0.183.02 ± 0.01N.S.
Dairy products33.34 ± 1.1432.49 ± 0.11N.S.
Alcohol2.31 ± 0.142.46 ± 0.01N.S.
Coffee and tea22.44 ± 0.8022.82 ± 0.01N.S.
High sugary products18.20 ± 0.9017.19 ± 0.08N.S.
Nuts, salty snacks/foods1.09 ± 0.081.26 ± 0.01N.S.
Sauce1.77 ± 0.131.87 ± 0.01N.S.

N.S.: not significant; RA: rheumatoid arthritis; SD: standard deviation.
1Food categorization is presented in the appendix.
2Adjustment for age (quartiles), smoking (never, former, current), BMI (quartiles), and alcohol intake (quartiles) in 1997.
3p value from linear mixed model; the significance level is 0.05.