Toxic exposures from grilling and burning linked to increased risk of rheumatoid arthritis.
Environmental exposure to polycyclic aromatic hydrocarbons (PAH) is strongly linked to an increased risk of developing rheumatoid arthritis, according to a study. PAH, which are formed from the burning of coal, oil, gas, wood, or tobacco, as well as the flame grilling of meat and other foods, account for most of smoking's impact on the disease. The study found that PAH levels accounted for 90% of the total effect of smoking on rheumatoid arthritis risk. PAH are ubiquitous in the environment, derived from various sources, and are mechanistically linked to the underlying pathophysiology of rheumatoid arthritis.