A Swedish study evaluating dietary quality in patients with RA found that high dietary quality, characterised by increased intake of fish, shellfish, whole grains, fruits, and vegetables, along with reduced consumption of sausages and sweets, was linked to lower inflammation assessed by CRP and ESR.109 Additionally, an anti-inflammatory diet (ITIS diet) designed for RA patients, led by Marta F. Bustamante et al., proposed substituting refined wheat with whole grains like rye, corn, oats, or quinoa.110. This evidence concerns the gene CRP and rheumatoid arthritis.