Dairy. Dairy contains a high level of protein casein. This type of protein triggers inflammation and pain in the joints, and may even contribute to irritation around the joints.
Dairy products, because for many people, casein, a protein common in milk, ice cream and cheese, has been shown to irritate the tissue around joints.
SPOKANE, Wash. – Scientists have identified a protein known as sulfatase‑2 that plays a critical role in the damage caused by rheumatoid arthritis. A chronic disease in which the immune system attacks the body's own joint tissues, rheumatoid arthritis affects an estimated 1.5 million Americans.
Two protein molecules that fit together as lock and key seem to promote the abnormal formation of blood vessels in joints affected by rheumatoid arthritis, according to researchers at the University of Illinois at Chicago College of Medicine, who found that the substances are present at higher levels in the joints of ...
This research shows that cadherin-11 affects the behavior of cells in the synovium and plays a role in inflammatory arthritis.
Processed meats contain nitrites and purines. These chemicals increase inflammation and lead to joint pain. Meats such as hot dogs, corned beef, bacon, and sausages are all processed and should be avoided. Reach for lean, fresh cuts of meat instead.
Gluten is a group of proteins in wheat, barley, rye, and triticale (a cross between wheat and rye). Some research links it to increased inflammation and suggests that going gluten-free may ease arthritis symptoms ( 8 , 9 ).
In one 2010 study, levels of C-reactive protein (CRP), a marker of inflammation, increased in people who consumed alcohol. Those who had more than two drinks per day had the highest CRP levels ( 35 ).
If you think your joint inflammation is due to a sudden injury, the RICE (rest, ice, compression, and elevation) method is the first line of treatment to reduce pain and swelling. See an orthopedist if the pain and swelling don't diminish after RICE treatment.
Allergies, wounds, and diseases can all cause inflammation. The most common causes of joint inflammation are injuries and inflammatory arthritis. Pain and inflammation resulting from injuries usually resolve, but inflammatory arthritis is a chronic condition that may get worse with time.
People who have low levels of vitamin D often have joint pain. Vitamin D supplements may treat joint pain in some people who have a vitamin D deficiency.
Osteoarthritis
Sometimes called wear-and-tear arthritis, osteoarthritis is the most common culprit in joint pain. It occurs when the lining of the joints, called cartilage, is worn down. Although osteoarthritis can damage any joint, it most commonly affects the knees, hands and hips.
Unlike most fruits, avocados are a good source of vitamin E, a micronutrient with anti-inflammatory effects. Diets high in these compounds are linked to decreased risk of the joint damage seen in early osteoarthritis.
Cruciferous Vegetables
Vegetables that belong to the cabbage family such as cauliflower, Brussels, broccoli, and sprouts should never be consumed raw. These vegetables contain sugar that is difficult to digest. Eating these vegetables raw may lead to a number of gastronomical problems.
The arachidonic acid found in egg yolks can contribute to inflammation in the body. However, there's currently no evidence to suggest that eliminating eggs from your diet will prevent arthritis development or improve its symptoms ( 9 ).
Functional foods such as eggs contain a variety of essential nutrients and vital components including egg proteins, phospholipids, lutein and zeaxanthin that curb inflammation. The vitamin D present in the eggs modulates the inflammatory response in rheumatoid arthritis.
Protein-Rich Foods
The most anti-inflammatory proteins come from plants, such as legumes, and from fish rich in omega-3 fats, says Dr. Ricker. Fish, particularly fatty fish that's low in mercury, (halibut, herring, mackerel, salmon and sardines).
Preferred Protein Sources
Legumes/beans: lentils, chickpeas, adzuki beans, etc. Plant-based products: tempeh, tofu, peas, protein-based meat substitutes. Avoid products containing wheat gluten, as known as Seitan. Fresh fish: wild fish is preferred; limit to three servings per week.