A prospective cohort published in the BMJ found that Swedish women who drank three glasses per week of wine, spirits, or beer three times a week for 10 years lowered their risk of developing rheumatoid arthritis by 52%. Women who drank more than four glasses of alcohol per week lowered the risk by 37%. A standard glass of alcohol was approximately a pint of beer, 5 ounces of wine or 1.7ounces of liquor. If your patients do not consume alcohol, what other foods contain similar ingredients that may offer health benefits?
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