Diet for arthritis

The causes of arthritis are varied, depending on the etiology of factor and distinguish various forms of arthritis:

  • rheumatoid;
  • gouty;
  • reactive or inflammatory;
  • of psoriatic.

Proper nutrition plays a major role in the treatment of inflammation of the joints and helps to alleviate the disease.

The basic rules of diet in arthritis

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:

  • forms of the disease;
  • the degree of destruction of joints;
  • comorbidities;
  • the severity of clinical manifestations.

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:

  • proteins - 85-90g, of which 45-50g of animal protein;
  • fats 70-80g, 25-30g of vegetable fats;
  • carbohydrates - 300-330 grams, of which not more than 30-40g of complex sugars.

When overweight shown of Hypo-calorie diet, the energy value of which is equal to 1340-1550 calories a day.

Enim Diet arthritis

Nutritional guidelines:

  • diet;
  • 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.

  • cooking;
  • 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 temperature of the food;
  • 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.

  • salt and liquid;
  • 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.

  • weight;
  • Licet cibis

    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;
  • 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.

  • vitamins;
  • 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.

  • caution in the selection of products.
  • In the mechanism of inflammation of the joints equally important is the allergic component, so be careful to take foods with high allergenic activity.

Prohibited products

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.

Diet arthritis situatur enim ad pondus imperium

To reduce body mass are excluded or limited easily digestible carbohydrates, foods containing yeast.

The list of banned products includes:

  • fresh wheat bread, baking pastries, cakes, pancakes, fritters, pies;
  • meat and poultry, particularly fatty varieties;
  • canned fish and meat (preservatives, flavor enhancers and other harmful and allergenic substances);
  • pickles, smoked products, pickles;
  • seasonings (pepper bitter and allspice, horseradish, and coriander);
  • sauces for meat and fish broth, mayonnaise, broth from meat, fish, poultry and mushrooms (because of the high content of extractives, purines);
  • black coffee, tea (due to stimulating effect, vasospasm, deterioration of the microcirculation);
  • sausages, fast food;
  • by-products (source of hidden fats, purines);
  • sour vegetables and some fruits and plants (spinach, sorrel, celery), which increase the acidity of the urine help to increase the body's level of uric acid;
  • vegetables of the nightshade family (tomatoes, eggplants, peppers, potatoes);
  • chocolate, jam, honey, butter creams, ice cream (easily digestible carbohydrates);
  • fat, margarine, beef and mutton fats;
  • milk with high fat and fatty dairy products;
  • eggs (a source of cholesterol, allergen, animal fats).

Permitted foods

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:

  • bread made from bran, rye or dried, crackers, biscuits;
  • vegetarian soups or soups with cereals and pasta;
  • buckwheat, oats, rice, lentils, beans, millet, corn and barley grains, fiber, vegetable protein, b vitamins;
  • Prohibetur products
  • greens (parsley, lettuce, dill) – sources of vitamin C, folic acid, iron, calcium;
  • carrots and beets (with caution), pumpkin, zucchini, cabbage, cucumbers;
  • the meat is not fatty varieties and poultry without the skin (1-3 times a week);
  • saltwater fish (tuna, trout, cod, mackerel) is a polyunsaturated omega-3 fatty acids, phosphorus, vitamin D;
  • sour dairy products with reduced-fat milk and live bio cultures vitamin D, protein;
  • bananas, peaches, kiwis, apricots, citrus (with caution), apples, preferably red;
  • raspberries, lingonberries, cranberries, strawberries (with caution), black currant, sea-buckthorn – the vitamin E and C;
  • sunflower and pumpkin seeds, nuts (with care);
  • vegetable oil, preferably flax (it is better absorbed, contains omega-3 fatty acids);
  • green tea, fresh juices from vegetables and fruits;
  • jelly, jelly, jelly, jelly of bones and joints - chondroitin, necessary for cartilage.

The need for dieting

Therapeutic table arthritis eliminates pain, reduces swelling of the joints, helps to avoid complications of the disease. In addition, diet normalizes metabolism, reduces weight.

The consequences of non-compliance with diet

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.