One need only scan the bookstore shelves to find books on the subject of dietary “cures” for arthritis. Although most of the claims made in these publications lack a scientific basis, the true relationship between nutrition and rheumatoid arthritis (RA) may soon be understood. Researchers recently have become increasingly interested in this subject.
Dr. Richard Panush at St. Barnabas Medical Center in Livingston, New Jersey, has led this research. He asks two questions about the relationship between nutrition and RA: First, can RA and other types of “chronic arthritis” be a result of food allergy in some people? And, second, can changes in the diet alter the body’s abnormal immune response and thereby lessen symptoms of RA?
Like many other people, you may be wondering whether an allergy to a specific food is causing your RA. Several cases have been described in the medical literature in which an individual’s arthritis improved after specific foods were eliminated from the person’s diet. Milk products (foods containing lactose), corn, cereals, shrimp, and foods containing nitrates have all been implicated. Formal research protocols studying large numbers of patients, however, have found that food allergy or food intolerance is not common in people with RA. Dr. Panush, for example, estimates that fewer than 5 percent of people with RA have a food allergy or intolerance that contributes to their arthritis. In addition, this situation rarely occurs in people whose blood tests reveal the presence of rheumatoid factor.
After reading this, you may be tempted to experiment by eliminating certain foods from your diet. If you recognize a link between a specific food and your symptoms, it is reasonable for you to stop eating that food, as long as the remainder of your diet meets good nutritional guidelines. Discuss all major diet changes with your physician or dietitian.
In recent years, very low calorie weight reduction diets have become more popular, in part through advertisements pitched by television and movie celebrities. Medical studies have shown that RA symptoms improve in some people who go on such a diet, although the improvement is usually temporary, and the reason for the improvement is poorly understood. Prolonged use of such a diet without medical supervision is not advised and may be dangerous because very low-calorie diets can cause the body to lose protein and decrease muscle size. Maintaining adequate energy and muscle function is extremely important in the long-term treatment of arthritis. These goals are reached only through a diet that contains the proper amount and combination of nutrients.
Researchers are hoping to extend the temporary improvement of very low-caloric diets to diets that limit the intake of saturated fat. (The fat in animal products is the main source of saturated fat in most diets. Some vegetable oils such as coconut and palm oil are also high in saturated fats.) Limiting saturated fats has no adverse effects and many benefits for health.
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ARTHRITIS