Diet plays an important role in the management of rheumatism, in which the relationship between sugar intake and rheumatism has received increasing attention in recent years. Excessive ingestion of sugar can exacerbate inflammation, as it can stimulate the release of in vitro agitation factors. These irritation factors may aggravate the symptoms of persons with rheumatism, such as joint pain and swelling. Controlling the distribution of sugar is therefore important for people with rheumatism.
First, over-ingestion of sugar can lead to obesity, a known risk factor for rheumatism. Obesity increases the burden of joints, in particular heavy joints, such as knee and hips, which may increase joint pain and injury. In addition, adipose tissue itself is an endocrine organ that is responsible for the multiplication of inflammation factors that exacerbate the inflammation response of rheumatism.
Second, over-ingestion of sugar may also lead to fluctuations in blood sugar levels, which, in turn, can affect symptoms control of rheumatism. High blood sugar can contribute to oxidizing stress in the body, which is an important factor in the pathology of rheumatism. Oxygen oxidation can lead to damage to mucular cells and exacerbate inflammation and destruction of the joint.
In order to effectively control the distribution of sugar, patients with rheumatism should note the following:
Limiting sugar-added intake: Minimizing intake of sugary foods such as candy, desserts and sugary drinks. These foods not only contain high sugar, but also often lack other nutrients and are “empty” foods.
Select low GI food: Low GI food can help stabilize blood sugar levels and reduce blood sugar volatility. Cereals, pulses, vegetables and certain fruits are good options for low GI foods.
Read food labels: When buying processed foods, carefully read food labels and select products with low sugar content.
Increased dietary fibre intake: dietary fibres can slow sugar absorption and help stabilize blood sugar levels. Cereals, beans, vegetables and fruits are a good source of dietary fibres.
Moderate use of natural sweeteners: If more sweetness is needed, natural sweeteners, such as honey, maple syrup or sweet glycerine, may be chosen, but appropriate.
In addition to controlling sugar intake, patients with rheumatological arthritis should pay attention to the balance and nutritionality of the overall diet.
For rheumatism patients, dietary management is an important part of the comprehensive treatment programme. Although diet cannot cure rheumatism, a reasonable diet can help to control symptoms, reduce inflammation and improve overall health.
Rheumatism arthritis
