by Jackie Hart, MD
Q: I have arthritis and I seem to experience a lot of pain when I eat certain foods. Is dairy or beef a possible cause for this and why?
A: Your suspicion that certain foods, particularly dairy and beef, may be exacerbating your symptoms of arthritis is accurate. Foods such as red meat and those high in trans-fatty acids (including fried and highly processed foods) are thought to increase inflammation, while foods rich in omega-3 fatty acids (for example, fish, flaxseed, and walnuts) as well as the antioxidants in fruits and vegetables may help reduce inflammation. Several scientific studies support this theory.
A case study of a woman with increased joint pain after eating dairy was reported in Britain in the 1980s. Her doctor measured inflammation in her painful joints after eating milk and cheese. Sure enough, not only was she in more pain with those foods, but she also had a measurable increase in joint swelling. Also in the 1980s, another case report was published in a medical journal describing a woman whose symptoms worsened when she ate meat, milk, or beans.
More recent population-based studies suggest that people who do not eat meat are less likely to have or develop arthritis than non-vegetarians. The groups of vegetarians that have been studied, though, also drink less coffee, eat fewer doughnuts (which are loaded with trans-fatty acids), and dont smoke. Any or all of these factors may reduce the likelihood of inflammation.
Several well-designed scientific studies, known as randomized, controlled clinical trials, have assessed the effects of certain foods on joint symptoms for people with rheumatoid arthritis. A recent Danish study, for example, showed that those with rheumatoid arthritis who received omega-3 fatty acids (through fish) and large amounts of antioxidants (especially vitamin E) from fruits and vegetables had reduced morning stiffness, less swelling, and decreased pain compared to those who did not have these foods added to their diet. In fact, those eating plenty of fish, fruits, and vegetables were able, with guidance from their health care practitioner, to reduce the amount of medication they had been taking to alleviate these symptoms.
So what is it in meat that may contribute to inflammation? A study from the British Journal of Nutrition in the year 2000 suggested that it is the fat, while earlier studies thought that, perhaps, iron and/or nitrites in meat were the culprits. There may be more than one substance in foods such as red meat that cause an increase in inflammation and possible exacerbation of arthritis. Certainly, though, you should trust your instincts. If you believe that a particular food is worsening your arthritis symptoms, you are probably right.
Q: I have arthritis and I seem to experience a lot of pain when I eat certain foods. Is dairy or beef a possible cause for this and why?
A: Your suspicion that certain foods, particularly dairy and beef, may be exacerbating your symptoms of arthritis is accurate. Foods such as red meat and those high in trans-fatty acids (including fried and highly processed foods) are thought to increase inflammation, while foods rich in omega-3 fatty acids (for example, fish, flaxseed, and walnuts) as well as the antioxidants in fruits and vegetables may help reduce inflammation. Several scientific studies support this theory.
A case study of a woman with increased joint pain after eating dairy was reported in Britain in the 1980s. Her doctor measured inflammation in her painful joints after eating milk and cheese. Sure enough, not only was she in more pain with those foods, but she also had a measurable increase in joint swelling. Also in the 1980s, another case report was published in a medical journal describing a woman whose symptoms worsened when she ate meat, milk, or beans.
More recent population-based studies suggest that people who do not eat meat are less likely to have or develop arthritis than non-vegetarians. The groups of vegetarians that have been studied, though, also drink less coffee, eat fewer doughnuts (which are loaded with trans-fatty acids), and dont smoke. Any or all of these factors may reduce the likelihood of inflammation.
Several well-designed scientific studies, known as randomized, controlled clinical trials, have assessed the effects of certain foods on joint symptoms for people with rheumatoid arthritis. A recent Danish study, for example, showed that those with rheumatoid arthritis who received omega-3 fatty acids (through fish) and large amounts of antioxidants (especially vitamin E) from fruits and vegetables had reduced morning stiffness, less swelling, and decreased pain compared to those who did not have these foods added to their diet. In fact, those eating plenty of fish, fruits, and vegetables were able, with guidance from their health care practitioner, to reduce the amount of medication they had been taking to alleviate these symptoms.
So what is it in meat that may contribute to inflammation? A study from the British Journal of Nutrition in the year 2000 suggested that it is the fat, while earlier studies thought that, perhaps, iron and/or nitrites in meat were the culprits. There may be more than one substance in foods such as red meat that cause an increase in inflammation and possible exacerbation of arthritis. Certainly, though, you should trust your instincts. If you believe that a particular food is worsening your arthritis symptoms, you are probably right.