There are two main types of arthritis:
- Osteoarthritis (OA) is caused by the breakdown and eventual loss of the cartilage of joints. Cartilage is a protein substance that serves as a cushion between the bones of the joints. OA is also known as degenerative arthritis and is the most common type of arthritis that causes joint pain and swelling. OA most commonly affects the hands, feet, spine and large weight-bearing joints, such as the hips and knees.
- Rheumatoid arthritis (RA) is an inflammatory disease that affects the entire system of the body. RA causes pain, stiffness, swelling and loss of motion in the joints. It is an autoimmune disease in which a person's immune system attacks his or her own body tissues for unknown reasons. In RA, the immune system attacks the tissue that lines the joints, called the synovium, causing inflammation and tissue overgrowth.
For those who suffer from OA, the inclusion of Flavocoxid (Limbrel) in the diet can be beneficial.. Limbrel is a concentrated blend of plant-based flavonoids that are found in foods like soy, cauliflower, kale, peanuts, and green tea. Flavonoids are chemicals that give plants their color, and may have health benefits when consumed.
The amount of necessary flavonoids for effectiveness cannot be consumed by a regular diet of these foods. Limbrel is classified as a medical food and is only available by prescription. The flavonoids in Limbrel inhibit both COX and 5-LOX enzymes, which are both implicated in the pain and inflammation of osteoarthritis. The enzymes are blocked without the side effects of NSAIDS. The most common side effect is stomach upset.
Fiber is now believed to have the ability of lowering C-reactive protein (CRP), an indicator of inflammation found in the blood. Fiber is already known to be good for the heart and encourages the prevention of some types of cancer. Having a high CRP level indicates general inflammation and could point to infection, rheumatoid arthritis (RA) or even heart disease.
Lowering CRP by eating more fruits, vegetables and other high-fiber foods could help arthritis by promoting the reduction of inflammation. Although more research is necessary before making any claims that increased fiber intake can truly benefit arthritis patients, it is an excellent step for maintaining overall health.
The benefits of omega-3 fatty acids were recently discovered during a study at Brigham and Women's Hospital in Boston revealing that omega-3s actually convert into compounds that are 10,000 times more potent than the original fatty acids themselves. The new compounds include resolvins, which help bring the inflammatory response to an end.
In a healthy immune system, the normal inflammatory process repairs any damage as well as protects the body from infections. But in arthritis and inflammatory diseases, an overactive immune response leads to tissue degradation. The research found that the process by which inflammation starts could be halted with the body's conversion of omega-3s into resolvins. The American Dietetic Association recommends food over supplements as the preferred source of omega-3s. The best source is fish.
The United States Department of Agriculture recommends two servings a week (3.5-ounce portions) of the following fish for healthy omega-3 fatty acids benefits, which can help reduce inflammation:
- Atlantic salmon
- Sockeye salmon
- Lake trout
- Tuna canned in oil or water
Research has also now shown that cooking certain foods, such as meats, at high temperatures by frying or grilling produces compounds in certain foods that can increase inflammation in the body. The compounds are called advanced glycation end products (AGEs) and are found in the blood of people with chronic diseases associated with inflammation, including RA and OA.
AGEs detected in blood were thought to be from the body's natural supply of AGEs, but scientists have found that foods cooked at high temps create AGEs that can be absorbed by the body. About 10 percent of the AGEs that come from eating seared burgers and fried chicken may be absorbed. Although it is believed that increased levels of AGEs increase inflammation, a direct link to arthritis is not yet firmly established. However, it would be a health wise decision to limit these types of food in your diet.
To achieve a lower AGE diet, limit the amount of grilled, broiled, fried and microwaved meats in your diet. In addition, reduce the cooking temperature of meats and proteins. Steam fish and seafood, simmer chicken in a sauce and braise red meat in a cooking liquid. Cut down on processed foods and eat more fruits and vegetables.
Extra-virgin olive oils have also been found to be of benefit in reducing inflammation. Studies revealed that a compound in the oil, called oleocanthal, prevents the production of pro-inflammatory COX-1 and COX-2 enzymes the same way NSAIDs work. Stronger-flavored oils from Tuscany or other regions that use the same olive varietal have the highest oleocanthal levels. Researchers say that about 3 1/2 Tbsp. of the oil is equal to a 200-mg tablet of ibuprofen. Since this amount of oil has more than 400 calories, to avoid excess calories, use extra-virgin olive oil instead of other fats, such as butter.
A type of fat found in milk inhibits substances produced by the body that play a significant role in inflammatory conditions such as rheumatoid arthritis (RA), according to a recent study. Conjugated linoleic acid (CLA), is an essential fatty acid found in the milk. It blocks the pathway of COX-1 and COX-2 enzymes, which trigger inflammation that can ultimately damage joints. Consuming several servings of dairy products daily may be enough to benefit from CLA. More studies still need to be done to investigate the specific amounts needed to derive the most benefit.
It has long been known that nutrition plays an important role in maintaining overall good health. But, following a healthier diet may also promote healing without medication.
