Food for arthritic people



Bad foods in the diet for arthritis

In general, it appears that adopting a vegetarian diet helps improve symptoms of arthritis. The adoption of such a diet might be an appropriate solution for those who do not see much progress in the recovering of their disease.

If you use this type of diet, we can mention a number of foods that should be taken with caution for those who suffer some form of arthritis.


Saturated fat foods and arthritis

Pastries contain a lot of sugar and saturated fats.

Saturated fats are those coming mainly from animal sources, especially fatty meats, whole milk and its derivatives (fatty meats, bacon, sausages, sausages, butter, fatty cheeses, etc.). This type of food is no advised for arthritis diet. They should be avoided completely.

Calories should be acquired instead from complex carbohydrate (Vegetables, fruit and whole grains) whereas calories from fat should not exceed 30 % and only a 10 % should come from animal fat)

Meat and vegetables containing purines

Apart from animal meat, there is some vegetal food that also contains purines, such as beans, cauliflower, spinach, lentils, asparagus, peas and mushrooms. In this case, they should be taken moderately.

All this food, besides favoring obesity contains lots of purines which, once converted into uric acid, can damage your joints, so they are not suitable for gout or arthritis. The following chart shows the uric acid levels of some food.

Uric acid levels of some food

Uric acid food levels
Purine rich foods (They should be avoided completely)Purine medium foods (They should be controlled and taken in moderate amounts- about 100 g.)
Fatty meats, but especially the viscera: heart, kidneys, sweetbreads, liver…Meats lean: chicken, mutton, pheasant, partridge, seafood 0
Broth rich in fatFish: salmon, trout, haddock
Fish: sardines, mackerel, herring, mussels, etc.Vegetables: beans, cauliflower, spinach, lentils, asparagus, peas and mushrooms. Legumes.
Toxic beverages: alcohol, beer and coffee.Nuts
List of foods with low content in purines (They can be eaten at will)
All vegetables, except those mentioned aboveFleshy fruit

Milk and cheese


High oxalate foods and arthritis

Oxalates, besides preventing the absorption of calcium, are deposited in the form of crystals in joints causing damage to them. Arthritic people should be cautious with this kind of food.

High oxalate foods include rhubarb, spinach or beets. (See oxalate content of foods)

High protein foods and arthritis

Excess of proteins produces uric acid which accumulates in the joints and exacerbates arthritis. For this reason it is advised a very moderate consumption.

The main source of proteins should be soy, poultry and lean meats. In any case lean meats should be controlled and taken in moderate amounts.

Citrus foods and arthritis

Because of the vitamin C content of citrus fruits (oranges, grapefruit, lemons, etc.), many specialists consider them adequate food for arthritic diseases. But others think that these foods contribute to increase inflammation of the joints and should not be ingested in these circumstances.

Some nutritionists recommend citrus fruits in the arthritis diet, but other do not.

Foods that can worsen arthritis

Certain foods can lead to a worsening of rheumatoid arthritis. These reactions respond to individual reactions are not applicable to all patients. However it is important to know which are to discard them.

Any food can be the cause for a personal incomparability. The best way to see food incompatibilities is to begin a diet with the supervision of a doctor or a dietitian so they can analyze which foods should not be eaten.

However, if you think that a food could produce adverse symptoms a personal test can be done just by discarding it during a few days to see if you improve after having discarded it. If you don’t get a personal recovery, that will probably mean that the food in question was not responsible. Anyway, in case you suspect of a a certain food, you can communicate it to the doctor who can make an allergy test.

Some foods that tend to produce these reactions are wheat, corn, peppers, tomatoes, eggplants, potatoes and dairy products.

More information about arthritis

This article was endorsed by Elisenda Carballido - Dietitian nutritionist. Postgraduate in Phytotherapy and master in Nutrition and Metabolism.
Written by Editorial Botanical-online team in charge of content writing

7 December, 2020

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