Food & Arthritic Pain

Townsend Letter for Doctors and Patients,  Nov, 2001  by Jule Klotter

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Since 1981, the Arthritis Help Centers, consisting of a group of doctors, scientists and volunteers, has investigated the effects of foods and food ingredients on arthritic pain, swelling, and stiffness. Initially, suspect foods were identified by arthritic volunteers who had agreed to eat foods not normally included in their diet and, then, noted when a food caused pain, swelling or stiffness. By 1984, suspect foods were being assigned to other groups of volunteers for further evaluation; and food ingredients, such as spices, had become a focus of attention. The study revealed that some foods and food ingredients clearly and repeatedly caused arthritic symptoms, while others did not. The foods that showed a mixed or unclear effect often included undefined flavorings, colorings, and/or spices. Researchers contacted food manufacturers in an attempt to be more specific about ingredients that may contribute to arthritic flare-ups.

The Arthritis Help Centers has performed several other studies on food and arthritic pain. In one, cultured blood cells of persons with arthritis and those without arthritis were exposed to food ingredients, known to cause pain, swelling and stiffness. The test showed that the subjects with arthritis were two-to-three times more sensitive to the food ingredients than the subjects without arthritis. In another study, 25 volunteers with various types of arthritis avoided foods known to cause pain, swelling, and stiffness for six weeks. At the end of six weeks, "two reported remarkable relief, seventeen reported major relief, and six reported some relief of pain, swelling and stiffness." In a third study, seven volunteers were asked to eat a meal containing four or five foods known to contribute to arthritic flare-ups. Two of the subjects experienced very severe pain, and the remaining five noticed increased pain, swelling, and stiffness two to three days after the meal. Blood samples taken from the seven subjec ts before the meal and three days after the meal revealed "a significant rise in the inflammation levels."

Arthritis Help Centers has published a booklet called "Foods Found to Cause Pain, Swelling and Stiffness" that explains the research and contains a list of over 1200 evaluated foods and food ingredients. The booklet highlights the foods linked to pain, swelling and stiffness in bold type. Strongly flavored spices, (especially red pepper, white pepper, and paprika); balsamic, red, and spiced vinegars (not apple cider or white vinegars); eggplant; processed peanut butter; chewed or smoked tobacco; and tomato concentrates (but not fresh tomato) should especially be avoided, according to the Arthritis Help Centers. For more information contact the Arthritis Help Centers by phoning 973-361-1867 or write Box 768, Wharton, New Jersey 07885-0768. The organization is also setting up a website at www.arthritishelpcenters.com.

COPYRIGHT 2001 The Townsend Letter Group
COPYRIGHT 2008 Gale, Cengage Learning