Dietary polyunsaturated fatty acid and the risk of rheumatoid arthritis: Insights from genetic predisposition and proteomics

Objective To investigate the associations of polyunsaturated fatty acids (PUFAs) intakes with rheumatoid arthritis (RA) risk, alongside the role of genetic predisposition and the potential mediating effects of circulating proteins. Methods Utilizing data from 188,597 RA‐free participants in the UK Biobank, Cox proportional hazard models assessed the association of PUFAs intakes with RA risk. The polygenic risk score for RA further allowed evaluation of genetic predisposition's modifying effects. Olink proteomics identified protein signatures associated with PUFAs intakes and RA risk, with mediation analyses highlighting specific proteins as potential mediators. Results Over a median follow‐up for 9.1 years, 1,640 RA cases were documented. Each one‐standard deviation increase in the intakes of stearidonic acid (SDA), eicosapentaenoic acid (EPA), docosapentaenoic acid (DPA), and docosahexaenoic acid (DHA) reduced RA risk by 9%‐10%. Among individuals with high genetic risk, n‐3 PUFAs intakes (including SDA, EPA, DPA, and DHA) significantly decreased RA risk, with antagonistic additive interactions against genetic predisposition. Olink‐based proteomic analysis displayed that RA risk and specific n‐3 PUFAs intakes (DHA, DPA, and SDA) were primarily associated with immune response and inflammation, cytokine interactions, signal transduction, cell adhesion and migration, and metabolic pathways. Mediation analyses identified 55 mediating proteins involved in immune regulation, inflammation, and cell homeostasis. Notably, CD80 and TNFRSF4 emerged as vital mediators in the relationship between specific n‐3 PUFAs intakes and RA risk. Conclusion These findings indicated the potential benefits of n‐3 PUFAs intakes in reducing RA risk and provided new insights into the mechanisms by which n‐3 PUFAs influence RA risk. image