The causes of arthritis are varied, depending on the etiology of factor and distinguish various forms of arthritis:
Proper nutrition plays a major role in the treatment of inflammation of the joints and helps to alleviate the disease.
The goal of nutritional therapy for arthritis, is the normalization of the immune response, reduction of inflammatory reactions and restoration of full range of motion of the affected joint.
Food arthritis is selected by the attending physician and depends on:
Therefore, there is no single diet for arthritis, but you can define the General principles of composing a diet, and recommended and prohibited products.
In total, food for arthritis is consistent with standard diet (General option) or treatment tables Pevsner No. 15, 10, 6, which are assigned for different types of arthritis. The energy value of the ration is 2170-2400 calories a day and the nutrient content corresponds to the following scheme:
When overweight shown of Hypo-calorie diet, the energy value of which is equal to 1340-1550 calories a day.
Meals should be frequent and fractional, up to 4-6 times a day, last meal not later than 2 hours before bedtime. Smaller meals is a meals in small amounts and saturation in small amounts, which does not overload the gastrointestinal tract, prevents overeating and unnecessary weight gain.
Food should be boiled, baked, steamed or in the process of cooking. These methods cooked dishes in larger quantities retain their nutritional value and vitamins, while in the process of frying formed carcinogens and other toxins that increase inflammation, and hence pain, as well as hamper the functioning of the liver, whose function is to inactivate harmful substances, resulting in inflammation of the joints.
The optimal temperature of prepared food must be in the range of 15-60 degrees Celsius. Warm food is better digested, it does not irritate stomach and does not overload the liver.
Limited to salt up to 6-10g, especially in gout arthritis. This is because, firstly, the excess of salt causes thickening of the blood, impairs microcirculation in the joints and causes the deposition of salt precipitation on the articular surfaces. And, secondly, the fascination with salt deteriorates the work of the urinary system, which complicates the removal from the body of mediators of inflammation, toxins and other harmful substances. You need to consume 2-2,5 liters of free fluid a day, it increases blood volume, reduces the concentration of inflammatory and harmful substances, prevents deposition of salts on the articular surfaces and improves the inside the joint fluid.
Diet for arthritis is aimed at the fight against obesity, so the food significantly decreases the content of complex sugars and easily digestible carbohydrates. Is also restricted consumption of animal protein due to the high content of purines (especially with gout arthritis) and fats. The diet should include foods that contain substances that dissolve lipids. Excess weight increases the load on the musculoskeletal system, particularly painful joints, which exacerbates the arthritis.
Alcohol slows down the processes of regeneration in the affected joint and increases the inflammation and also destroys the vitamins and minerals, impairs microcirculation in the tissues.
Foods people with arthritis should be rich in vitamins, especially A, E,C, D and b group, which beneficially affect the condition of the joints and normalize metabolism.
In the mechanism of inflammation of the joints equally important is the allergic component, so be careful to take foods with high allergenic activity.
In the list of prohibited foods includes foods rich in purine and nitrogenium substances that contribute to the deposition of salts on the surface of the joint. Basically, it is a protein of animal origin.
Also excluded spicy and spicy food, because such food increases the permeability of the vascular wall, which leads to increased absorption of harmful substances. In addition, sharp, salty dishes, and essential oils irritate the digestive tract, violate the processes of assimilation of nutrients and microelements.
It is necessary to refuse or restrict intake of highly allergenic foods, because they activate the inflammatory mediators and worsen the course of arthritis. It is necessary to reduce the consumption of fats, especially of animal origin (refractory): they promote weight gain, disrupt digestion and excretion of uric acid from the body.
To reduce body mass are excluded or limited easily digestible carbohydrates, foods containing yeast.
The list of banned products includes:
Primarily, diet for arthritis should be rich in fresh fruits and vegetables. They alkalization urine, contain large quantities of vitamins, improve the removal of feces and also toxins, prevent constipation and normalize weight.
You must also consume foods that are rich in polyunsaturated omega-3 fatty acids (fish oil). They reduce the content of prostaglandins, which are produced during inflammation, reduce platelet aggregation, resulting in better blood circulation, normal cholesterol levels.
Vitamin D prevents degenerative changes in the joints, takes part in calcium-phosphorus metabolism, prevents osteoporosis, suppresses inflammation.
Calcium stimulates the growth of cartilage.
Vitamin a has antioxidant properties, increasing the efficiency of the confrontation prostaglandins, stimulates the growth of cartilage, increases the protective forces of the body.
Ascorbic acid necessary for the production of collagen, the protein connective tissue (cartilage), in addition, it has anti-inflammatory and immuno-stimulating effect.
Vitamins B1, B5, B6 enhance the regeneration of damaged articular surfaces.
Vitamin E – an antioxidant, it inactivates the products of lipid peroxidation, reduces inflammation.
In the list of allowed foods includes:
Therapeutic table arthritis eliminates pain, reduces swelling of the joints, helps to avoid complications of the disease. In addition, diet normalizes metabolism, reduces weight.
Disregard of the principles of clinical nutrition aggravates severity of the disease, facilitates the transition of arthritis in the arthritis, it becomes a prerequisite in the development of osteoporosis.
