Rheumatoid arthritis dietary considerations include: attention should be paid to balanced and rich nutrition, eat more foods rich in arginine, histidine and collagen, and eat less foods containing tyrosine, tryptophan and phenylalanine.
Rheumatoid arthritis is an allergic disease caused by the infection of group A beta-hemolytic streptococcus, which typically manifests itself in mild or moderate fever and wandering joint pain, and patients should eat less food containing tyrosine, tryptophan and phenylalanine, such as chocolate, peanuts, cheese and millet, as well as fatty meats, animal organs and other high-animal fat and high cholesterol foods.
Rheumatoid arthritis in attention to nutritional balance on the basis of rich can be appropriate to eat more beans and soy products, eggs, fish, shrimp, beef, chicken and other foods rich in arginine, histidine, nucleic acid and collagen.
Rheumatoid arthritis patients can go to the regular hospital rheumatology and immunology, nutrition and other related departments for detailed consultation, follow the doctor’s instructions for a reasonable diet.