Pain in the neck
The fourth edition of Nutrition and Your Health: Dietary Guidelines for Americans(ref 2) outlines some basic dietary advice for all healthy Americans ages 2 years and above about food choices that promote health and prevent disease. pain in the neck The canadian arthritis society. The main messages are as follows: Eat a variety of foods Balance the food you eat with physical activity, maintain or improve your weight Choose a diet with plenty of grain products and vegetables, and fruits Choose a diet low in fat, saturated fat and cholesterol Choose a diet moderate in sugars If you drink alcoholic beverages, do so in moderation (top of page) Malnutrition Patients with RA are considered to be at nutritional risk for many reasons. One cause of poor nutritional status in this patient population is thought to be the result of the weight loss and cachexia linked to cytokine production. (ref 3) In patients experiencing chronic inflammation, the production of cytokines, such as interleukin-1 and tumor necrosis factor, increases resting metabolic rate and protein breakdown. pain in the neck Seronegative-rheumatoid-arthritis. The patient then is faced with the challenge of increasing both calorie and protein intake to meet the nutritional requirements of the increased metabolic rate. This is frequently difficult secondary to the pain and swelling associated with RA which frequently make food preparation and purchasing difficult for those who live alone or have limited resources. The effects of arthritis medications that are frequently taken long-term may also compound these nutritional problems. pain in the neck Growing pains episodes. One example of this is observed in patients receiving methotrexate, where patients are frequently identified with folic acid deficiency. Additionally, prolonged dosing of other RA medications may be associated with conditions such as gastritis or peptic ulcer, frequently reducing a persons desire to eat. The most commonly observed vitamin and mineral deficiencies in patients with RA, are folic acid, vitamin C, vitamin D, vitamin B6, vitamin B12, vitamin E, folic acid, calcium, magnesium, zinc and selenium. (ref 4) Although, food is always the preferred source for vitamins and minerals, it may be essential to use supplementation to assist in counterbalancing the outlined deficiencies and improving nutritional status for patients with RA. Increased intake of antioxidants such as selenium and vitamin E may decrease free-radical damage to joint linings, which diminish swelling and pain. However, to date, there have been no human clinical trials that convincingly prove or disprove the efficacy of antioxidant use. Supplementation of calcium and vitamin D is also recommended to decrease the risk of osteoporosis that results from nutritional loss of these supplements, from menopause and from concurrent steroid therapy. (top of page) Food Hypersensitivities and Their Link to RA In some patients, specific foods have been shown to exacerbate the symptoms of RA. (ref 5) Avoiding these foods or food groups has been shown to have limited, short term benefits but no benefits long term.
Pain in the neck
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