What is inflammatory arthritis?
Inflammatory arthritis differs from wear-and-tear (osteoarthritis) and gouty arthritis in that an inflammatory reaction involving the immune system damages the cartilage and surrounding joint structures. Its onset may be mild and gradual, but occasionally can be quite abrupt and very severe. Several joints, large and small, are usually involved and become inflamed, stiff and painful. In more severe cases, fever, weakness and fatigue are also present. A subtle difference is that inflammatory arthritis affects the first set of small joints of the fingers and the toes, which are closest to the body, whilst osteoarthritis affects the second set, most distant to the body.

How does inflammatory arthritis start?
Although an inappropriate immune response is responsible for the inflammation, the exact trigger that starts the process is poorly understood. Speculation and investigation have centred on genetic susceptibility, lifestyle and nutritional factors (which include food allergies and increased intestinal permeability) and infections. Diet has been implicated in many forms of arthritis. Rheumatoid arthritis, for example, is more commonly seen in societies consuming the so-called Western diet, rich in sugar, meat, refined carbohydrates and saturated fat, compared to societies consuming a diet rich in whole foods, vegetables and fibre. It is therefore obvious that certain diets aggravate pain, inflammation and joint destruction, whilst a healthy diet may improve symptoms.

What can I do to improve my inflammatory arthritis?

Step 1
Avoid food that aggravates inflammation.
Inflammation is a chemical process aggravated by a fatty acid called arachidonic acid, abundantly present in all animal products such a meat and dairy. Junk food usually contains rancid fats with high concentrations of damaging chemicals such as the trans-fatty acids and free radicals, known to cause inflammation. (A worthwhile experiment may be to exclude certain vegetables that belong to the nightshade family, namely tomatoes, potatoes and rhubarb. A trial has shown that those who do avoid these items are better off).

Step 2
Take a supplement that reduces inflammation.
Some chemicals counteract arachidonic acid’s inflammatory effects. These include the anti–inflammatory fatty-acids EPA (present in fish oil and flax oil) and GLA, (present in evening primrose oil and borage oil).

Step 3
Consider the possibility that an allergy may play a role.
If food allergy does play a role, you can achieve a dramatic improvement in symptoms if you manage to avoid contact with the offending substance. Identifying this substance is not easy and it can usually not be identified with blood tests. This is where the Elimination Diet becomes invaluable.

Virtually any food substance may be responsible for causing symptoms in previously sensitised or allergic patients, but the most common foods are dairy products and the grains, in particular, wheat. Other grains like oats, rye and barley also contain similar proteins and should be avoided. Corn (maize) may also be responsible for allergic symptoms in certain individuals. Milk allergy or intolerance is not uncommon. Other animal proteins, particularly pork, beef and eggs, have also been noted to produce symptoms in some patients. Peanuts, oranges, grapefruit, malt, coffee and tomatoes should also be suspected.

[Download a free copy of our Food Elimination Diet]

Step 4
Take medication.
Your doctor will assist you in this regard, and if you are already taking prescription medication, stay on it.