Bacteria in milk and beef ‘may lead to rheumatoid arthritis’

A form of bacteria known to be found in beef and milk has been linked to a higher risk of developing rheumatoid arthritis.

The University of Central Florida research recruited 100 patients to analyse a potential link between the Mycobacterium avium subspecies paratuberculosis, known as MAP, and cases of rheumatoid arthritis in people who are genetically at risk for the disease.

It was found that individuals with a higher genetic risk of rheumatoid arthritis and who were later exposed to MAP through consuming contaminated milk or meat from infected cattle were more likely to develop arthritis.

Further studies will now be needed to confirm these conclusions and assess trends among patients from different geographical and ethnic backgrounds, but it is hoped that these findings could aid the treatment of the disease in future.

Dr Shazia Beg, rheumatologist at the University of Central Florida's physician practice, said: "We need to find out why MAP is more predominant in these patients – whether it's present because they have rheumatoid arthritis, or whether it caused rheumatoid arthritis in these patients."

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