Dietary guidelines for rheumatoid arthritis (RA) patients living at home.
1. What adjustments should rheumatoid arthritis patients make in their daily diet after the disease?
A: Many of our patients need to adjust their dietary habits in time to adapt to their current physical needs because of changes in their bodies, medications, and activities after the disease. Therefore, it is important to eat more foods that are rich in protein, vitamins, calcium, iron and nutrient-rich, which are very helpful in improving our overall health.
2.Why should rheumatoid arthritis patients take calcium supplements?
A: Calcium is in great demand in the human body, and since it is constantly lost, it must be constantly and properly supplemented. It is especially important for rheumatoid arthritis patients to eat more foods that are high in calcium. This is because once a person with rheumatoid arthritis develops, he or she actually has a calcium overdraft, which means that the body has already begun to use the calcium in the body’s largest calcium reservoir, the bones. This causes calcium deficiency in the bones, leading to a series of problems such as osteoporosis. Therefore, patients with rheumatoid arthritis should eat more foods that are high in calcium.
3.What foods are high in calcium?
A: Dairy products are the best source of calcium. Other foods such as eggs, fish, nuts, corn, yams, soybeans, tofu, etc. are rich in calcium, so patients can eat more of these foods to supplement the body’s nutritional needs.
4.Why should rheumatoid arthritis patients take iron supplements?
A: Anemia is the most common extra-articular manifestation of rheumatoid arthritis. There is usually no self-conscious discomfort, and laboratory tests are required to determine this. The most common type of anemia is iron deficiency anemia, which is related to insufficient iron intake or concurrent iron absorption disorders. In some patients, the application of non-steroidal anti-inflammatory drugs to treat rheumatoid arthritis has led to increased blood loss due to peptic ulcers and excessive iron loss, resulting in anemia. Therefore, rheumatoid arthritis patients should pay attention to the appropriate supplementation of iron in the diet.
5.What foods are high in iron?
A: Animal foods such as liver, offal, meat and egg yolk are high in iron. Plant foods such as spinach and wheat bran also contain a lot. However, because the absorption rate of iron in plant foods is lower than that of animal foods, rheumatoid arthritis patients should also eat more animal foods with high iron content as appropriate.
6, rheumatoid arthritis patients in the diet of three less, three more?
A: rheumatoid arthritis patients in a reasonable diet of three less, three more what is it? ‘Three less’ that: less seafood, such as sea cucumber, sea fish, sea vegetables; less greasy, fatty food; less fried, deep-fried food and sweets, even potatoes, yams and other starchy food should be eaten less; ‘three more’ that: more vitamin supplements, especially vitamin C; more fiber; more calcium-containing foods.
7. Why should rheumatoid arthritis patients limit excessive calorie intake?
A: Patients with rheumatoid arthritis have reduced activity due to joint pain. If the calorie intake is not limited or excessive choice of food containing high calories will make the weight rise, thus increasing the burden on joints, especially the joints of lower limbs. Therefore, you should choose fresh vegetables, fruits, milk and lean meat, eat less staple foods, choose foods with lower calorie content, eat less chocolate, sugar and fried foods, etc., and limit the intake of high-calorie foods appropriately under the premise of ensuring comprehensive and reasonable nutrition.
8, rheumatoid arthritis patients to “avoid”?
A: “With rheumatoid arthritis, should I avoid eating?” This is a question we often encounter. Many patients have heard that this disease is related to immunity, and therefore associate it with food allergies can also cause the onset or aggravation of the disease. So, fish, shrimp, tofu, meat, etc. are afraid to touch, resulting in a single recipe and incomplete nutrition. This is not true, and serious nutritional disorders are obviously detrimental to the improvement and recovery of the disease. We do not have sufficient evidence so far that dietary treatment can transform the course of rheumatoid arthritis. Therefore, a generalized statement of ‘to avoid eating’ is not comprehensive.
9.What are the dietary considerations for patients with rheumatoid arthritis?
A: Rheumatoid arthritis patients have been ill for a long time, and often take medication throughout the year, often the spleen and stomach will be affected. Therefore, we should not only pay attention to the nutritional value of food, but also arrange meals according to their specific conditions.
(1), excessive acidity or fullness of the stomach and abdomen, should not eat more sweet and greasy things and milk, beans, soy milk and other products that close the gas and help bloating.
(2), the spleen and stomach weak movement weakness, should not take gum, silver fungus and other supplements, food hard, cold and raw pears in the fruit should be eaten less.
(3), the internal heat of the body, should not take red ginseng, antler, for hot food, such as garlic, onions, leeks, chili peppers, etc. also should not eat more.
(4), sticky tongue, internal dampness, should not eat greasy and thick food, such as snapper, foot claws, feet and bladders, etc., to light is appropriate.
(5), in addition, for the past eaten which food has significantly induced the onset of arthritis should also avoid eating these foods.
10, rheumatoid arthritis patients how to choose the method of cooking food?
A: Rheumatoid arthritis patients should have a comprehensive and reasonable diet, more intake of food rich in high-quality protein, vitamins and minerals. In the cooking process, generally should not use frying, baking, boiling, bursting and other cooking methods, in order to prevent its active ingredients are too much destroyed. Or make its nature change and lose the role of food on the disease should be. Should be used to steam, stew, boil, soup and other methods. Avoid excessive intake of fats and oils. Should be a small number of meals, a long flow of water, not too much at once to avoid damage to the spleen and stomach function