Introduction
Hip arthrosis is a common clinical picture, because with increasing age the connective and supporting tissue and thus also the joint cartilage is degeneratively converted. Arthrosis can develop as a result of incorrect loading or an accident with fracture of the hip joint. Nutrition plays a role in the development of hip arthrosis because overweight increases the load on the hip joints. Metabolic diseases such as gout or pseudo-gout are risk factors for the development of hip arthrosis and can be improved by an appropriate diet.
Reduce overweight
Too much weight puts a strain on all joints, including the hip joints. The joint cartilage has the task of cushioning the joints during movement. Being overweight compresses the cartilage more and thus reduces the cartilage’s spring properties.
As a result, the cartilage is increasingly destroyed and arthrosis develops. Anyone wishing to prevent hip arthrosis or improve the symptoms of hip arthrosis should therefore lose weight if they are overweight and aim for a BMI within the normal range of less than 25. This can be achieved through a balanced and healthy diet with lots of fruit and vegetables, wholemeal products and little sweets and fats.
All foods are allowed, but unhealthy foods are only allowed in moderation. A rough orientation is given by the food pyramid: The food at the base should be consumed frequently, whereas the food at the top should be consumed rarely. This nourishing way is called “healthy mixed food” and is suitable very well for a long-term conversion of the nutrition. If you combine the healthy mixed diet with regular exercise, a slow but steady weight loss is possible and the joints are protected from the additional burden of being overweight.
Prevent gout
With this metabolic illness it comes to an increased uric acid mirror in the blood. In order to lower the uric acid level in the blood, the body packs the uric acid into small uric acid crystals, which are deposited in the joints and cause pain here. Gout is favored by a genetic predisposition, kidney diseases, the intake of thiazide diuretics (a certain type of “water tablets”) and a high consumption of meat and alcohol.
The amino acid purine contained in meat is converted into uric acid during its breakdown. Patients with gout should reduce overweight and consume little meat (less than 150g per day), especially offal and certain types of fish (herring, oil sardine, anchovy) contain a lot of purine. It is also recommended to eat only a few pulses and cabbage, as these also contain a lot of purine. The “Purine Calculator” of the German Gout League is available online free of charge and helps patients to estimate the quantities consumed.
