Rheumatism arthritis, as a chronic self-immunological disease, cannot be cured by diet alone, but a reasonable mix of diets is important for controlling symptoms, mitigating inflammation and maintaining overall health.
People with rheumatism arthritis should focus on a balanced diet. Ensuring the ingestion of sufficient proteins, such as skinny meat, fish, beans, eggs and dairy products, which are key substances for body restoration and maintenance of normal physiological functions, contribute to muscle maintenance and repair and have a positive effect on the stability of joint functions. At the same time, adequate intake of vegetables and fruit, rich in vitamins, minerals and dietary fibres, should be ensured. Vitamin C, D and E are resistant to oxidation and can help reduce inflammation response. For example, citrus fruits, strawberry, etc. are vitamin C-rich; fish liver oil, yolk, dairy products, etc. are a good source of vitamin D; nuts and seeds are rich vitamin E.
Certain specific foods may be of benefit to persons with rheumatism arthritis. Foods rich in Omega-3 fat acids, such as salmon, tuna, linen seeds, walnuts, etc., have been proven to be inflammable and to some extent to relieve joint pain and swelling. Ginger and ginger yellow are also foods that are anti-inflammation-resistant, and ginger yolk in ginger can inhibit the production of inflammatory media, and the appropriate addition of ginger powder or ginger to everyday cooking may help to improve the patient ‘ s symptoms.
Patients need to be alert to food that can exacerbate inflammation. High sugar food should be avoided to the extent possible, and excessive sugar can lead to higher levels of inflammation in the body and increase arthritis. Processed and fried foods often contain large amounts of trans-fatic acid and saturated fatty acids, which also contribute to inflammation and may increase the risk of cardiovascular disease, while those affected by rheumatism are themselves at a relatively high risk of cardiovascular disease. In addition, alcohol intake requires careful control, which may interact with drugs, affect the efficacy of the drug and can increase the liver burden, disrupt the normal metabolic function of the body and thus adversely affect the control of arthritis.
Salt intake in the diet cannot be ignored. The high salt diet increases the sodium ion concentrations in the body, leading to sodium retention in the water and increasing joint swelling. Patients should follow the principle of low-salt diet and reduce the consumption of salty foods such as pickles and pickles.
Patients of rheumatism arthritis should adopt a scientifically sound diet, focus on the diversity and balance of food, properly increase the intake of useful foods, strictly control foods that may exacerbate inflammation, and better manage diseases and improve the quality of life by combining standardized medical treatment with appropriate physical exercise. At the same time, the patient must communicate regularly with a doctor or a nutritionist to adapt the diet to the needs of the different stages of treatment, taking into account his or her condition and state of health.
