Rheumatoid arthritis: pay attention to three "less" in diet

If you suffer from rheumatoid arthritis, you must pay attention to your diet. Your daily diet should contain less sugar, oil and salt. Only if you take good care of your diet in your daily life, you can recover as soon as possible.

1. Less sugar

Glucocorticoids are often used to treat rheumatoid arthritis, which can lead to impaired glucose metabolism and increased blood sugar. Fatty foods can increase cholesterol, cause vascular sclerosis of the heart and brain, and also cause certain damage to the spleen and stomach functions. Moreover, eating sugar can easily cause allergies, aggravate the development of joint synovitis, and easily cause joint swelling and increased pain.

2. Less oil

Eat less fatty meat, high-animal fat and high-cholesterol foods, because the ketone bodies, acids, arachidonic acid metabolites and inflammatory mediators they produce can inhibit the function of T lymphocytes, easily causing and aggravating joint pain, swelling, bone decalcification and joint damage.

3. Less salt

Excessive salt intake will cause sodium retention, so patients with rheumatoid arthritis should eat less salt.

Less dairy and foods containing tyrosine, phenylalanine and tryptophan

Milk, goat's milk and other dairy products, and foods containing tyrosine, phenylalanine and tryptophan, such as peanuts, chocolate, millet, cheese, and toffee, can produce arthritis-causing mediators such as prostaglandins, leukotrienes, tyrosine kinase autoantibodies and anti-milk IgE antibodies, which can easily cause allergies and cause arthritis to worsen, recur or worsen, so eat less of them. Drink less alcohol, coffee, tea and other beverages, and be careful to avoid passive smoking, as they can aggravate the deterioration of arthritis.

Be sure to choose foods that are high in protein, vitamins and easily digestible. Also pay attention to the color, aroma and taste of the dishes, and try to increase the patient's appetite. You can also increase the amount or frequency of meals to provide enough heat energy so that the nutrition and energy in the patient's diet can meet the body's needs.