Rheumatism arthritis is a chronic self-immunological disease, and joint malformations are one of its serious complications. At the same time as active treatment and rehabilitation training, dietary adjustment is an important part of the prevention of joint malformations. A reasonable diet helps to reduce inflammation, improve health and protect the health of the joint.
A balanced diet structure is the basis for a balanced diet structure. Each meal should contain appropriate quantities of carbohydrates, high-quality proteins, healthy fats and rich vitamins and minerals. Carbohydrates can be obtained from foods such as whole grains (e.g., rough rice, whole wheat bread) and potatoes (e.g., sweet potatoes, potatoes), which provide a stable source of energy and maintain basic body metabolism. High-quality proteins are essential for repairing damaged tissues and maintaining muscle strength, with the choice of skinny meat (e.g. beef, chicken, fish), eggs, beans (e.g. black beans, soybeans), milk and their products. Healthy fats help maintain the integrity and normal functioning of cellular membranes by ingestion of appropriate amounts of unsaturated fatty acid from foods such as olive oil, fish oil, nuts (e.g. almonds, walnuts). At the same time, it is important to ensure sufficient intake of fresh vegetables and fruit, which are rich in antioxidants such as vitamin C, vitamin E, carrots, which can be central and internal free radicals and mitigate the damage to the joints caused by the inflammatory response. Vitamin C, for example, contributes to the synthesis of adhesive proteins and maintains the health of the joint cartilage; vitamin E protects the cells around the joint from oxidation.
Food selection against inflammation Some foods have natural anti-inflammation properties that are useful for the prevention of rheumatism arthropod malformations. Foods rich in Omega-3 fatty acid, such as deep-sea fish (salmon, sardines, tuna), contain EPA and DHA that can contain inflammation factors and reduce arthritis. In addition, linen seeds and Zia seeds are a good source of Omega-3 fatty acid, which can be sharpened and added to yogurt, salad or oatmeal. Gingeryellow is also a powerful anti-inflammation food, whose main active ingredient is ginger yellow, which is resistant to oxidation, inflammation and immuno-regulation. Ginger and yellow powder may be added to the cooking, or the tea may be used. In addition, green tea is rich in pediatric tea, is resistant to oxidation and inflammation, and uses 2-3 cups of green tea per day, which helps to reduce arthritis. Fruits of berries (e.g. blueberries, strawberries, raspberry) are rich in pheasant and have a strong oxidation and inflammation resistance, which can be a high-quality choice for everyday fruits.
Reducing inflammatory food intake Some foods may exacerbate inflammation in the body and should be used to a minimum. Processed and fried foods often contain large amounts of trans-fat acid and saturated fatty acids, which contribute to inflammation and increase the risk of joint pain and malformation. Food such as chips, fried chickens and pastries, for example, should be less or less consumed. Highly sugared foods such as candy, sweet drinks, etc. can cause blood sugar fluctuations and inflammation reactions in the body, as well as strict control of intake. Red meat (e.g. beef, pork, lamb) may increase inflammation when over-ingestion is recommended for appropriate consumption and may choose more thin parts. In addition, overdrinking can interfere with the metabolism of the liver to the drug and exacerbate arthritis. Patients should as much as possible stop drinking, and if it is hard to do so, the amount of alcohol must be strictly controlled. Men drink no more than two standard drinks a day (one standard drink contains approximately 14 grams of alcohol), while women are reduced by half.
IV. Other dietary advice. Maintaining adequate water intake is important for joint health. Hydrology facilitates the transport of lubricating and nutrients for joint cartilage, while promoting metabolism and the discharge of internal toxins. It is recommended that 1,500 – 2000 ml of water be consumed per day, adjusted as appropriate to individual circumstances. For some foods that may affect the efficacy of the drug or increase the symptoms of the joint, such as certain patients who may increase joint pain after eating citrus fruits, the consumption should be avoided on their own. In addition, some patients may suffer from food insensitivity or intolerantness, such as for beryllium, and should avoid eating beryllium-containing foods (e.g. wheat, barley, rye products) in order to avoid immune reactions and increase arthritis.
By rationalizing diets, increasing inflammatory food intake, reducing inflammatory food intake, and taking care of other dietary details, people with rheumatological arthritis can, to a certain extent, mitigate arthritis disorders, reduce the risk of joint malformations and provide a good diet base for better disease control and quality of life.
