A lot of individuals think that nutrition has a major role in the development of arthritis. The evidence for this is, at best, conflicting for the majority of arthritis types.
Certain forms of arthritis, such as gout, which is characterized by an excess of uric acid in the blood and tissues, are clearly linked to nutrition. Gouty arthritis is a form of arthritis caused by uric acid crystals that accumulate in the joints.
Coffee, citrus fruits, and dairy items seem to somewhat reduce the incidence of gout. In the meantime, individuals who consume a diet rich in
- steak, seafood, and alcohol, particularly beer
- purines, a type of protein present in sardines, liver, and other organ meats; high-fructose corn
- syrup, as in sweetened soft drinks.
- Nevertheless, the great majority of consumers of these foods and beverages never get gout.
- Additionally, medication treatment is typically far more dependable and successful than dietary
- changes for people who already have gout.
Celiac disease is another disorder where food may influence the risk of arthritis. This is an immunological response to dietary gluten. Wheat and other grains contain gluten. The problem, including joint discomfort, can typically be treated by removing gluten from the diet (by avoiding many bread products, cereals, and a variety of other common foods).
Rheumatoid arthritis, lupus, and osteoarthritis—the most prevalent kind of arthritis—do not appear to be directly related to food. Additionally, there have been conflicting or unsatisfactory outcomes when trying to treat the joint symptoms of these disorders by eliminating particular foods or adding others.
The most significant link between nutrition and arthritis may be indirect: obesity can exacerbate joint discomfort in weight-bearing joints, and diet can lead to excess weight. Osteoarthritis risk may be decreased by maintaining a healthy weight and abstaining from an obesity-promoting diet. Additionally, research indicates that losing weight may help obese individuals with osteoarthritis experience reduced discomfort. However, dietary modifications by themselves may not consistently lessen osteoarthritis symptoms, and genetics and joint injuries play significant roles in osteoarthritis risk.
Future studies may alter our perception of how nutrition and arthritis are related. For instance, scientists are searching for a very potent anti-inflammatory diet that can lessen the symptoms of arthritis. Determining how nutrition may alter the microbiome—the millions of microorganisms that live inside our bodies—in a way that may lessen joint inflammation is another area of ongoing research.