<b>Objectives</b><br/>This study investigated the relationship between metabolic factors (blood lipids and glucose) and inflammatory indicators (tumor necrosis factor-alpha [TNF-α] and high-sensitivity C-reactive protein [hs-CRP]), disease activity, and the rheumatoid arthritis (RA) risk. <br/><b>Methods</b><br/>Serum fasting blood glucose (FBG) and lipid profiles—including total cholesterol (Chol), triglycerides (TG), high-density lipoprotein (HDL), and low-density lipoprotein—were measured in 100 RA patients and 100 healthy individuals. Disease severity was assessed using the disease activity score 28. Inflammatory indicators (TNF-α and hs-CRP) were measured using the enzyme-linked immunosorbent assay method. <br/><b>Results</b><br/>In RA patients, serum FBG, TG, Chol/HDL, and TG/HDL were significantly elevated, whereas HDL levels reduced compared to healthy individuals. Multivariate analysis indicated that each unit increase in serum FBG, HDL, Chol/HDL, and TG/HDL was associated with a 64% increase (p<0.001), a 7% reduction (p=0.001), a 52% increase (p=0.007), and a 54% increase (p=0.001) in the odds of RA, respectively. Disease activity showed no correlation with metabolic factors (p>0.05). Among all metabolic factors studied, FBG had the largest area under the curve (0.981) (p<0.0001) for predicting RA. Across the total participant group, FBG, TG, and TG/HDL were positively associated with hs-CRP and TNF-α (p<0.05). HDL showed an inverse association with hs-CRP (p=0.008). Among RA patients specifically, TNF-α positively correlated with TG and TG/HDL, while hs-CRP correlated only with TG/HDL. <br/><b>Conclusion</b><br/>These findings indicate that increased FBG and Chol/HDL and decreased HDL may elevate RA risk by promoting systemic inflammation. Among these, elevated FBG may serve as the strongest predictor of RA risk.

<b>Objectives</b><br/>Inflammation has been proposed to be one of the main causes of musculoskeletal pain. Diet is a lifestyle factor that plays an important role in managing inflammation; thus, we assessed the inflammatory potential of diets using the empirical dietary inflammatory index (EDII) to investigate the relationship between diet and musculoskeletal pain. <br/><b>Methods</b><br/>This cross-sectional study included 212 elderly individuals who were selected from health centers in Tehran, Iran. Dietary intake was evaluated using a valid and reliable 147-item food frequency questionnaire. To measure the intensity of pain, a visual analogue scale was used. Multiple linear regression was applied to assess the association between the EDII and musculoskeletal pain. <br/><b>Results</b><br/>In total, 62.7% and 37.3% of participants had mild and severe pain, respectively. The EDII values were 0.97±0.72 and 1.10±0.66, respectively, in those with mild and severe pain. A higher EDII score was associated with more intense musculoskeletal pain after adjusting for age and sex (β=0.20; 95% confidence interval [CI], 0.06–0.26; p<0.001), but not after adjustment for other confounders (β=–0.13; 95% CI, –1.54 to 0.60; p=0.39). <br/><b>Conclusion</b><br/>Our findings indicated that higher dietary inflammation might not be associated with musculoskeletal pain in older adults. However, further investigations are required to confirm these findings.