Nutrition and Arthritis

Arthritis affects millions of people throughout the world and while its treatment is usually medical or surgical, there exists an increasingly large body of evidence concerning the positive effects of nutrition on the condition.

There are over two hundred forms of rheumatoid disease, with conditions varying in prevalence. In this important title the authors have focussed on osteoarthritis (OA) and rheumatoid arthritis (RA), the most common arthritic diseases with the largest body of dietary data. Including coverage of disease incidence and prevalence, pathology, aetiology and measures of disease assessment and dietary risk factors, Nutrition and Arthritis is a clear, concise and user-friendly book gathering the latest research to bring the reader state-of-the-art information on:

Micronutrients (e.g. vitamins C, D and selenium), food supplements and their potential to ameliorate arthritis
Polyunsaturated fatty acids, with particular attention paid to n-3 fatty acids
Glucosamine and chondroitin
The value of exclusion, vegetarian, vegan and other dietary approaches

Nutritionists and dietitians, including those working in the health services, rheumatologists, orthopaedic surgeons, general practitioners, osteopaths and commercial organisations involved in the formulation of dietary supplements will find this book an important and practical reference source. Libraries in medical schools and universities and research establishments where nutrition, dietetics and food science are studied and taught will find it a valuable addition to their shelves.

Table of Contents

CHAPTER 1: INTRODUCTION

CHAPTER 2: CLASSIFICATION, PATHOLOGY AND MEASURES OF DISEASE ASSESSMENT

CHAPTER 3: AETIOLOGY AND RISK FACTORS FOR RHEUMATOID ARTHRITIS AND OSTEOARTHRITIS

CHAPTER 4: CURRENT MANAGEMENT OF OSTEOARTHRITIS AND RHEUMATOID ARTHRITIS

CHAPTER 5: NUTRITIONAL STATUS AND ADEQUACY OF THE DIET IN RHEUMATOID ARTHRITIS AND OSTEOARTHRITIS

CHAPTER 7: EXCLUSION, VEGETARIAN, VEGAN AND OTHER DIETARY APPROACHES IN RHEUMATOID ARTHRITIS

CHAPTER 9: POLYUNSATURATED FATTY ACIDS IN THE TREATMENT OF ARTHRITIS

CHAPTER 10: GLUCOSAMINE AND CHONDROITIN IN OSTEOARTHRITIS

CHAPTER 11: OTHER FOODS OR SUPPLEMENTS MARKETED FOR ARTHRITIS RELIEF

CHAPTER 12: ASSESSMENT OF LEVEL OF EVIDENCE FOR NUTRITIONAL RECOMMENDATIONS AND SUGGESTIONS FOR THE FUTURE

APPENDICES

Appendix 1 How to interpret the statistical data on studies quoted in this book

Appendix 2 Malnutrition Universal Screening Tool - MUST

Appendix 3 Table of UK and USA dietary reference values for vitamins, minerals and trace elements

Appendix 4 Elimination diet for rheumatoid arthritis

GLOSSARY

INDEX

About the Author
Dr Margaret Rayman is Reader (Associate Professor) in Nutritional Medicine and Course Director of the Nutritional Medicine Masters' Programme in the School of Biomedical and Molecular Sciences, University of Surrey, Guildford, UK

Alison Callaghan is Senior Dietician at Queen Elizabeth The Queen Mother Hospital, Kent, UK