Foods and Arthritis: An Overview

Abstract Arthritis is a disease of joint pain along with inflammation, and one of the leading causes of disability. It is made worse by foods such as red meat, sugar, fats, salt, caffeine, and nightshade plants (e.g., tomatoes, eggplant); when this food consumption is reduced, the symptoms of arthritis are mitigated. If someone has arthritis, then high caloric foods, foods cooked at high temperature, foods containing high purine and sugar, beef, and butter should be avoided. The principle food ingredients that lead to arthritis are sugar, saturated fat, transfat, omega 6 fatty acids, monosodium glutamate, gluten, casein, aspartame, and alcohol. There are certain foods that have been shown to fight inflammation, including fruits such as mangos, cherries, berries, watermelon, and grapes; vegetables such as potatoes, carrots, and red peppers; grains such as barley and wheat; nuts such as peanuts and almonds; spices such as garlic, ginger, and chili; and drinks such as tea and coffee.