Rheumatism: the most effective dietary supplements

Rheumatic diseases do not refer to a single disease but to a heterogeneous group of conditions that affect the joints, bones, muscles, and sometimes other systems. They are generally classified into four main categories: inflammatory rheumatic diseases, degenerative diseases, metabolic joint disorders, and soft tissue pathologies. • Inflammatory rheumatic diseases: These autoimmune conditions include rheumatoid arthritis, ankylosing spondylitis, psoriatic arthritis, and other systemic diseases such as systemic lupus erythematosus. • Degenerative diseases: Osteoarthritis, which results from progressive wear of joint cartilage, is the most common in this category. • Metabolic disorders: Gout and chondrocalcinosis, caused by crystal deposits in the joints, are part of this group. • Soft tissue pathologies: This includes tendinitis, bursitis, and myofascial syndromes.

Symptoms

The symptoms vary depending on the type of rheumatic disease: • Joint pain: Whether inflammatory (severe and nocturnal) or mechanical (occurring with activity), pain is the central symptom. • Stiffness: Prolonged morning stiffness is typical of inflammatory diseases such as rheumatoid arthritis. • Deformity: Advanced diseases can lead to joint deformities.

Therapeutic Approaches

Among the drug treatments: • Anti-inflammatories: NSAIDs (non-steroidal anti-inflammatory drugs) reduce pain and inflammation. • Corticosteroids: They are used during severe inflammatory flares. • Analgesics: Pain relievers, such as acetaminophen, are often used in osteoarthritis.

Importance of Diet in Rheumatic Diseases

Diet contributes to the management of rheumatic diseases, particularly those with an inflammatory component such as rheumatoid arthritis or ankylosing spondylitis. An appropriate diet can reduce systemic inflammation, limit joint pain, and improve patients' quality of life. Favor foods rich in omega-3 fatty acids: Omega-3s, found in fatty fish (salmon, mackerel, sardines) and certain vegetable oils (flaxseed, walnut, canola), have powerful anti-inflammatory properties. They help reduce the production of inflammatory cytokines involved in rheumatic diseases. Increase consumption of fruits and vegetables: Fruits and vegetables, rich in antioxidants (vitamin C, carotenoids, polyphenols), help neutralize free radicals, thereby reducing oxidative damage to the joints. Leafy green vegetables, berries, and citrus fruits are particularly recommended. Incorporate anti-inflammatory spices: Spices such as turmeric (rich in curcumin) and ginger are recognized for their natural anti-inflammatory effects. These spices can be added regularly to dishes for a beneficial effect. Foods to Limit or Avoid • Saturated and trans fats Fatty red meats, processed products, and fried foods increase inflammation. It is advisable to reduce their consumption in favor of lean protein sources such as chicken, legumes, or fish. • Sugar and refined carbohydrates Foods high in quick sugars, such as pastries, sodas, or sweets, stimulate the release of pro-inflammatory substances. • Dairy products In some people, dairy products may worsen inflammation. It is preferable to consume them in moderation and monitor individual effects. The Mediterranean diet is particularly suitable for people with rheumatic diseases. This diet, rich in fish, vegetables, fruits, nuts, seeds, and olive oil, has shown significant effects in reducing inflammatory markers.