One of the tastiest ways to improve health is via food. For those facing rheumatoid arthritis (RA), which can come with a significant amount of pain in the joints, some foods seem to help, while others seem to aggravate the condition. MSN took a look at the evidence on some possible dietary factors, concluding the science is not quite definitive on how any one diet could help RA patients. Nortin M. Hadler, MD, professor of medicine and microbiology-immunology at the University of North Carolina, Chapel Hill, was cited as explaining the difficulty in applying even favorable research to all patients and sorting out all the possible dietary variables involved.
Among the specific recommendations, omega-3s were credited for anti-inflammatory actions demonstrated in research studies. They note the research-based ideal dosage is 3 g/d for 12 weeks. Additionally, vitamin E was given a nod for some results showing reduced RA joint destruction and pain; meanwhile, supplemental selenium may address the selenium deficiency that surfaces in many RA patients, but research showing reduced swollen joints and stiffness may be complicated by co-supplementation with fish oil in the study.
Two well-known diets garnered recognition in the article. The Mediterranean diet continued its run as dietary darling, as MSN noted a 2003 Swedish study found RA patients on a diet rich in fruits, vegetable, cereals, legumes, and olive oil experienced improved physical functioning and vitality within three months. Similarly, a vegetarian diet has been linked to improvement in RA symptoms, including pain score, morning stiffness and grip strength.