The role of nutrition in rheumatism
Nutrition plays an important role in rheumatism (such as rheumatoid arthritis). It cannot replace treatment with medication, physiotherapy and/or surgery. However, what you eat and drink every day can have a positive influence on the course of the disease and your well-being. There are several reasons for this:
Eating to combat inflammation
Antioxidants protect cells
Inflammation produces a large number of “free radicals”. These are aggressive oxygen compounds that damage the tissue of joints and neighboring structures, for example. Antioxidants such as vitamin C, vitamin E, zinc and selenium help to counteract this: They can neutralize oxygen radicals and thus render them harmless. Plant-based foods in particular contain large amounts of these “radical scavengers”.
Minerals and vitamins for strong bones
Bone atrophy (osteoporosis) is a common chronic bone disease. Like many diseases, it also belongs to the rheumatic group. It is also a common concomitant and secondary disease of other rheumatic diseases. The diet should therefore provide sufficient minerals and vitamins that the body needs for strong bones from the outset.
The need for vitamin D is only partially covered by food (herring, salmon, egg yolk, mushrooms, etc.). The major contribution is made by the skin’s own production using sunlight.
Changed energy requirements
However, with the right diet in combination with adapted physical activity – where joint protection is particularly important – patients can counteract growing fat deposits.
Is there a special rheumatism diet?
In summary, it is not yet possible to conclusively assess the effectiveness of specific rheumatism diets. Nevertheless, some general recommendations can be made on nutrition for rheumatism. They can help to alleviate inflammation-related symptoms, prevent concomitant diseases such as osteoporosis and improve general health.
A wholesome, balanced diet is generally recommended for rheumatism. The chances are good that the body will get all the nutrients it needs in sufficient quantities – after all, no food contains all the relevant carbohydrates, proteins, fats, vitamins and minerals (bulk and trace elements), including antioxidants. Variety on the plate is therefore healthy – even for people who don’t suffer from rheumatism.
Only eat animal foods in moderation! This advice applies to all inflammatory rheumatic diseases, not just rheumatoid arthritis. The reason: a diet consisting largely of meat and sausage products, milk and dairy products and eggs can fuel inflammatory processes. Animal foods contain arachidonic acid. This omega-6 fatty acid produces inflammation-promoting messenger substances in the body, known as eicosanoids.
|
Food |
Arachidonic acid content |
|
|
per serving |
per 100 g |
|
|
Chicken ragout |
1600 mg (per 400 g) |
400 mg |
|
Soup chicken |
1095 mg (per 150 g) |
730 mg |
|
Roast chicken |
851 mg (per 370 g) |
230 mg |
|
Croissant |
749 mg (per 70 g) |
1070 mg |
|
Pork liver |
650 mg (per 125 g) |
520 mg |
|
Veal chop |
480 mg (per 150 g) |
320 mg |
|
Pork goulash |
345 mg (per 155 g) |
230 mg |
|
Veal |
330 mg (per 150 g) |
220 mg |
|
Chickenburger |
270 mg (per 150 g) |
180 mg |
|
Lard |
255 mg (per 15 g) |
1700 mg |
|
Eel |
225 mg (per 150 g) |
150 mg |
|
Pork knuckle |
150 mg (per 300 g) |
50 mg |
|
omelette |
84 mg (per 140 g) |
|
|
Gyros |
62.5 mg (per 125 g) |
50 mg |
|
Beef |
60 mg (per 150 g) |
40 mg |
|
Egg yolk |
38 mg (per 19 g) |
200 mg |
|
egg |
36 mg (per 60 g) |
60 mg |
|
Landjäger |
30 mg (per 30 g) |
100 mg |
|
Milk (1.5 % fat) |
15 mg (per 150 g) |
10 mg |
Source: DEBInet “Rheumatism – Nutrition”
Avoid animal products altogether?
Incidentally, there is no arachidonic acid in plant-based foods. This is why some rheumatism patients follow a vegetarian diet. There are different variants of this diet:
- Lacto-vegetarians say “no” to meat, fish and eggs, but not to milk and dairy products.
- Ovo-lacto-vegetarians allow themselves milk, dairy products and eggs in addition to plant-based foods.
- Pesco-vegetarians (or pescarians) combine their otherwise purely plant-based diet with fish and seafood.
Caution is advised in the case of highly active inflammatory rheumatism such as rheumatoid arthritis: This can lead to increased protein breakdown! It is therefore not advisable to completely avoid animal foods and therefore animal proteins. Meat is also an important source of iron.
Rheumatism diet: what should you eat?
Vegetable oils such as linseed, rapeseed, soybean, walnut and wheat germ oil also make a valuable contribution to the diet for rheumatism. They are good sources of alpha-linolenic acid. This is an omega-3 fatty acid that is converted in the body into eicosapentaenoic acid – another omega-3 fatty acid. These fatty acids counteract inflammatory processes (unlike omega-6 fatty acids), so they should definitely be part of a rheumatism diet.
Spices should also be included in the rheumatism diet: Curry, garlic, caraway and ginger have an anti-inflammatory effect. They are therefore not only suitable for refining dishes for reasons of taste.
Rheumatoid arthritis: coffee and alcohol
Coffee can make up part of your daily intake. However, you should mainly cover your fluid requirements with water or unsweetened herbal or fruit tea.
It is best to discuss with your doctor whether and how much alcohol is advisable in your case.
Rheumatism nutrition: tips at a glance
- Avoid fatty animal foods such as lard, pork liver, egg yolk and fatty meats and sausages. One or two portions of meat or sausage are sufficient. Avoid eating more than four egg yolks per week.
- When it comes to milk and dairy products, it is best to choose low-fat varieties (e.g. reduced-fat milk, skimmed yoghurt).
- Give preference to vegetable fats when cooking and preparing food. Vegetable oils that are rich in omega-3 fatty acids are particularly recommended. This applies to walnut, linseed, soybean and rapeseed oil, for example. The latter two also provide plenty of vitamin E – an important antioxidant.
- When it comes to cereals and cereal products (such as flour, bread, pasta and rice), opt for the wholemeal variety. This provides vitamins, minerals and fiber, which are missing in the white flour variant. Whole grains also keep you feeling full for longer.
- Whenever possible, eat freshly prepared meals rather than ready meals. The latter usually contain saturated fatty acids, hidden sugar, lots of salt, preservatives and flavorings – all of which are not very healthy.
Take your likes and dislikes into account when choosing your meals. As healthy as fish is for rheumatoid arthritis – if you don’t like it, you shouldn’t force yourself to eat herring salad or fish sandwiches regularly. Fish oil capsules could be an alternative. You can discuss how much with your doctor.
