What is the efficacy of a gluten-free diet in controlling inflammation and symptoms of rheumatoid arthritis? How can a gluten-free diet impact the management of rheumatoid arthritis.

Exploring the Link between Rheumatoid Arthritis and Gluten

Recent research has increasingly shown that the foods we consume can affect our gut flora, leading to either an inflammatory or anti-inflammatory response. This, in turn, plays a crucial role in the development and progression of inflammatory autoimmune diseases, such as rheumatoid arthritis and certain gastrointestinal disorders. Gluten, a glycoprotein found in various grains, has been identified as a significant contributor to this inflammatory process.

Several observational studies and anecdotal cases have reported a correlation between gluten consumption and the development or exacerbation of a range of diseases, including autoimmune conditions like rheumatoid arthritis. These findings have sparked interest in the potential therapeutic benefits of a gluten-free diet for individuals with rheumatoid arthritis.

Evaluating the Efficacy of a Gluten-Free Diet in Rheumatoid Arthritis

The study presented in this article aimed to investigate whether a gluten-free diet could be an effective approach in controlling inflammation and managing the ongoing symptoms of rheumatoid arthritis. The researchers report on four cases of patients with long-standing rheumatoid arthritis who had not responded well to various conventional and biologic drug therapies. These patients were then treated with a gluten-free diet concurrently with their existing drug therapy.

Findings from the Case Studies

The study revealed that the patients who adopted a gluten-free diet experienced significant improvements in their rheumatoid arthritis symptoms. This was evidenced by a reduction in joint pain, swelling, and morning stiffness, as well as a decrease in the levels of inflammatory markers, such as C-reactive protein (CRP) and erythrocyte sedimentation rate (ESR).

Interestingly, the improvements were observed within a relatively short timeframe, with the patients reporting noticeable changes in their condition within the first few months of following the gluten-free diet.

Implications for Rheumatoid Arthritis Management

The findings from this study suggest that a gluten-free diet may be a valuable adjunct to conventional and biologic drug therapies for the management of rheumatoid arthritis. By targeting the underlying inflammatory processes driven by gluten consumption, a gluten-free diet could potentially help alleviate the symptoms and potentially slow the progression of the disease.

The Role of Gut Health in Rheumatoid Arthritis

The authors of the study emphasize the growing recognition of the critical role that gut health plays in the development and progression of inflammatory autoimmune diseases like rheumatoid arthritis. By modulating the gut microbiome and reducing intestinal inflammation, a gluten-free diet may help restore the balance of the immune system and reduce the overall inflammatory burden in patients with rheumatoid arthritis.

Limitations and Future Research Directions

While the case studies presented in this article provide promising insights, the authors acknowledge the need for larger-scale, controlled clinical trials to further evaluate the efficacy of a gluten-free diet in the management of rheumatoid arthritis. Additionally, more research is needed to understand the precise mechanisms by which gluten may contribute to the pathogenesis of rheumatoid arthritis and the specific ways in which a gluten-free diet can influence the disease progression.

Overall, the findings from this study suggest that a gluten-free diet may be a valuable addition to the treatment armamentarium for individuals with rheumatoid arthritis, particularly those who have not responded well to conventional therapies. By targeting the potential dietary factors that may be driving the inflammatory processes underlying the disease, a gluten-free diet could offer a complementary approach to managing the symptoms and potentially slowing the progression of rheumatoid arthritis.

Efficacy of gluten-free diet in patients with rheumatoid arthritis

Save citation to file

Format:

Summary (text)PubMedPMIDAbstract (text)CSV

Add to Collections

• Create a new collection
• Add to an existing collection

Name your collection:

Name must be less than 100 characters

Choose a collection:

Unable to load your collection due to an error
Please try again

Add to My Bibliography

• My Bibliography

Unable to load your delegates due to an error
Please try again

Your saved search

Name of saved search:

Search terms:

Test search terms

Email:

(change)

Which day?

The first SundayThe first MondayThe first TuesdayThe first WednesdayThe first ThursdayThe first FridayThe first SaturdayThe first dayThe first weekday

Which day?

SundayMondayTuesdayWednesdayThursdayFridaySaturday

Report format:

SummarySummary (text)AbstractAbstract (text)PubMed

Send at most:

1 item5 items10 items20 items50 items100 items200 items

Send even when there aren’t any new results

Optional text in email:

Create a file for external citation management software

Case Reports

. 2021 Jan 18;72(4):213-217.

doi: 10.4081/reumatismo.2020.1296.

V Bruzzese 
¹
, P Scolieri 
²
, J Pepe 
³

Affiliations

Affiliations

• ¹ U.O.C. Internal Medicine and Rheumatology, ASL Roma 1, Hospital S. Spirito-Nuovo Regina Margherita, Rome. [email protected].
• ² U.O.C. Internal Medicine and Rheumatology, ASL Roma 1, Hospital S. Spirito-Nuovo Regina Margherita, Rome. [email protected].
• ³ Department of Clinical, Internal, Anesthesiology and Cardiovascular Sciences, La Sapienza University, Rome. [email protected].

• PMID:

  33677948

• DOI:

  10.4081/reumatismo.2020.1296

Free article

Case Reports

V Bruzzese et al.

Reumatismo.

2021.

Free article

. 2021 Jan 18;72(4):213-217.

doi: 10.4081/reumatismo.2020.1296.

Authors

V Bruzzese 
¹
, P Scolieri 
²
, J Pepe 
³

Affiliations

• ¹ U. O.C. Internal Medicine and Rheumatology, ASL Roma 1, Hospital S. Spirito-Nuovo Regina Margherita, Rome. [email protected].
• ² U.O.C. Internal Medicine and Rheumatology, ASL Roma 1, Hospital S. Spirito-Nuovo Regina Margherita, Rome. [email protected].
• ³ Department of Clinical, Internal, Anesthesiology and Cardiovascular Sciences, La Sapienza University, Rome. [email protected].

• PMID:

  33677948

• DOI:

  10.4081/reumatismo.2020.1296

Abstract

Recent research has increasingly shown that depending on the foods we eat, gut flora may be affected by an inflammatory or anti-inflammatory response, thus playing an important role in inflammatory autoimmune diseases, such as rheumatoid arthritis or gastroenterological disorders. Gluten seems to be a glycoprotein with a clinically relevant inflammatory effect. Several observational studies and anecdotal cases reported a correlation between gluten and various diseases, including autoimmune diseases, such as rheumatoid arthritis. This study aimed to evaluate whether gluten-free diet could be effective in controlling inflammation and ongoing rheumatoid arthritis symptoms. We report 4 cases of patients with long-standing rheumatoid arthritis with no response to several conventional and biotechnological drugs, treated with a gluten-free diet concurrently with the drug therapy. Our patients presented different degrees of response to the diet, in terms of disease remission and improvement of symptoms. Our cases confirm that a gluten-free diet may improve symptoms of rheumatoid arthritis, even in patients resistant to conventional drug therapies.

Similar articles

• Evaluation of Gluten Exclusion for the Improvement of Rheumatoid Arthritis in Adults.

  Lidón AC, Patricia ML, Vinesh D, Marta MS.

  Lidón AC, et al.
  Nutrients. 2022 Dec 19;14(24):5396. doi: 10.3390/nu14245396.
  Nutrients. 2022.

  PMID: 36558555
  Free PMC article.

  Review.

• Improvement of Inflammation and Pain after Three Months’ Exclusion Diet in Rheumatoid Arthritis Patients.

  Guagnano MT, D’Angelo C, Caniglia D, Di Giovanni P, Celletti E, Sabatini E, Speranza L, Bucci M, Cipollone F, Paganelli R.

  Guagnano MT, et al.
  Nutrients. 2021 Oct 9;13(10):3535. doi: 10.3390/nu13103535.
  Nutrients. 2021.

  PMID: 34684536
  Free PMC article.

  Clinical Trial.

• PRELIMINARY REPORT OF THE TREATMENT OF RHEUMATOID ARTHRITIS WITH HIGH PROTEIN GLUTEN-FREE DIET AND SUPPLEMENTS.

  SHATIN R.

  SHATIN R.
  Med J Aust. 1964 Aug 1;2:169-72.
  Med J Aust. 1964.

  PMID: 14176471

  No abstract available.

• Autoimmune enteropathy and rheumatoid arthritis: a new association in the field of autoimmunity.

  Volta U, De Angelis GL, Granito A, Petrolini N, Fiorini E, Guidi M, Muratori P, Bianchi FB.

  Volta U, et al.
  Dig Liver Dis. 2006 Dec;38(12):926-9. doi: 10.1016/j.dld.2006.02.003. Epub 2006 Aug 21.
  Dig Liver Dis. 2006.

  PMID: 16920048

• Gluten-free diet in non-celiac patients: beliefs, truths, advantages and disadvantages.

  Palmieri B, Vadala’ M, Laurino C.

  Palmieri B, et al.
  Minerva Gastroenterol Dietol. 2019 Jun;65(2):153-162. doi: 10.23736/S1121-421X.18.02519-9. Epub 2018 Dec 14.
  Minerva Gastroenterol Dietol. 2019.

  PMID: 30545212

  Review.

See all similar articles

Cited by

• Evaluation of Gluten Exclusion for the Improvement of Rheumatoid Arthritis in Adults.

  Lidón AC, Patricia ML, Vinesh D, Marta MS.

  Lidón AC, et al.
  Nutrients. 2022 Dec 19;14(24):5396. doi: 10.3390/nu14245396.
  Nutrients. 2022.

  PMID: 36558555
  Free PMC article.

  Review.

• Whether a Gluten-Free Diet Should Be Recommended in Chronic Autoimmune Thyroiditis or Not?-A 12-Month Follow-Up.

  Pobłocki J, Pańka T, Szczuko M, Telesiński A, Syrenicz A.

  Pobłocki J, et al.
  J Clin Med. 2021 Jul 22;10(15):3240. doi: 10.3390/jcm10153240.
  J Clin Med. 2021.

  PMID: 34362024
  Free PMC article.

Publication types

MeSH terms

Full text links

Pagepress Publications

Cite

Format:

AMA

APA

MLA

NLM

Send To

Foods to eat and avoid

Rheumatoid arthritis (RA) is an inflammatory condition. Some people with a gluten intolerance may feel that eating gluten can impact inflammation and cause their symptoms to flare up.

Some people find that removing certain foods, such as those that cause inflammation, from their diet can help them manage their RA symptoms. The foods that cause RA flares can differ from person to person.

Celiac disease is an autoimmune response to gluten that causes inflammation. A person can be gluten intolerant because they have celiac disease or for other, unknown reasons.

In some cases, gluten might make RA inflammation worse, too. Therefore, avoiding gluten could help people with a gluten intolerance improve their RA symptoms.

This article looks at the link between gluten and RA. It also discusses whether gluten can make the symptoms worse, as well as which foods to eat and avoid.

Gluten describes several types of protein found in grains such as rye, barley, and wheat. Gluten is present in the majority of bread, pasta, and other baked goods unless they are labeled gluten-free.

The reason it is called “gluten” is that it creates a kind of sticky, glue-like texture when grain flour mixes with water. This makes the dough more elastic and gives baked goods their familiar texture.

Can gluten affect the joints?

People who have celiac disease, which affects up to 1 in 100 people, cannot tolerate gluten.

In people with celiac disease, eating foods that contain gluten can cause sluggishness, bloating, and digestive problems. It can also cause pain, swelling, and inflammation in many areas of the body, including the joints.

Increasing research in recent years has also shown that gluten is associated with a variety of inflammatory illnesses, and this is not limited to celiac disease, wheat allergy, or gluten intolerance.

Like celiac disease, RA is an autoimmune disorder. In the case of RA, the immune system wrongly attacks tissues that produce synovial fluid in the joints. This causes joint pain and inflammation, which can lead to damage and deformity over time without treatment.

The same gluten-related inflammatory process may be a contributing factor in this disorder.

Some people may find that eating gluten makes their RA symptoms flare up and that eliminating gluten from the diet helps relieve their symptoms.

The link between diet and RA is not completely clear. However, there is research suggesting that certain components of gluten may trigger leaky gut syndrome (LGS) in some people.

While not all physicians yet recognize LGS as a formal diagnosis, research indicates that LGS may create openings in the intestinal walls for bacteria and toxins to come out into a person’s blood. This leads to a microbial imbalance and inflammation in the body.

While researchers have not determined a single cause of RA, they do speculate that LGS-related inflammation may be a factor.

In addition, according to research, people who have RA have more antigluten antibodies than people who do not, which suggests an inflammatory immune response related to gluten.

It is also possible for people to have both RA and celiac disease.

One 2019 study explains that there seems to be an overlap between the two conditions. The researchers revealed that people with celiac disease frequently have markers for RA (rheumatoid factors) and that people with RA frequently have signs of celiac disease.

People with RA may benefit from removing or lowering foods that contain gluten from their diets. This may seem difficult at first, but it should become easier over time. Gluten-free alternatives to common foods are becoming much more widely available.

Most major food groups contain no gluten, including:

• vegetables
• fruits
• seafood
• red meat
• dairy
• poultry
• beans and legumes
• nuts

Grains are the only source of gluten, yet not all grains contain gluten. Naturally gluten-free grains include:

• rice
• corn
• sorghum
• quinoa
• millet
• amaranth
• gluten-free oats
• buckwheat groats

There are also a number of naturally gluten-free flours to choose from. Manufacturers can make flour substitutes from the above grains in addition to foods such as:

• potato
• cassava
• yucca
• tapioca
• beans, such as garbanzo, lentil, or urid
• arrowroot
• coconut
• teff
• chia
• flax
• nut flours, such as almond, hazelnut, or acorn

However, many manufacturers package these grains and flours using the same equipment as they do to package grains containing gluten, which may lead to contamination.

Therefore, a person should always read the label, which may state that the product came into contact with gluten or may contain gluten.

Those who are especially worried about gluten may want to only choose certified gluten-free products.

Packaged foods and products that normally contain gluten often have gluten-free alternatives. This includes everything from cookies and baked goods to pasta and bread.

Eating an overall healthy diet is also important for RA.

Though more research on this topic is still needed, existing research does indicate that adopting an anti-inflammatory diet that contains a wide variety of fruits and vegetables, spices, and probiotic foods may help promote an overall healthy body and reduce the levels of inflammation in the body.

Adopting a gluten-free diet is now easier than ever before, as many gluten-free products are becoming available. However, there are still a number of foods that people may wish to avoid.

Gluten comes from several different grains. Anyone looking to eat a gluten-free diet should avoid grains containing gluten, including:

• wheat
• spelt
• kamut
• farro
• farina
• durum
• emmer
• einkorn
• bulgur
• semolina
• triticale
• barley
• rye

Although avoiding these grains will go a long way toward eliminating gluten, there are other foods to avoid. Some unexpected sources of gluten include:

• brewer’s yeast
• malt, such as malt vinegar, malt syrup, or malted milkshakes
• wheat starch
• oats that are not certified as gluten-free
• gravy
• salad dressing
• dips
• soups
• beer
• some wines

It is also still helpful to follow other guidelines about diet and RA. One study recommends that people with RA avoid eating foods that may cause inflammation, such as:

• salty foods
• processed foods
• vegetable oils
• butter
• sugar
• animal products

Any person with RA who suspects gluten may be contributing to their symptoms may want to consult with a doctor, who can make a recommendation on whether a person should avoid gluten.

If possible, a person should bring a food diary to the medical appointment or keep a food diary with the help of a healthcare professional.

A food diary contains a list of the foods a person has eaten, along with the symptoms they triggered. Having access to this could help the doctor or nutritionist identify any trends.

For some people, eliminating certain foods from their diet can help improve RA symptoms. Increasing research indicates that gluten can disrupt the gut microbiome, which can lead to a variety of inflammatory symptoms.

Some research suggests that people with RA are more likely to also have celiac disease. For this reason, eliminating gluten from the diet may be able to reduce inflammation and improve symptoms.

However, the effect of a gluten-free diet may be different from person to person. A person should speak with a doctor before deciding to avoid gluten.

In general, diet tips for people with RA include eating a wide variety of healthy, whole foods and cutting out processed and sugary foods.

How can a person know if gluten is making their RA symptoms worse?

If a person notices that their symptoms get worse after eating foods containing gluten, then gluten may be a factor in their symptoms.

A person can try to avoid gluten to see if their symptoms improve. A doctor can also order a blood test to check if a person has celiac disease or nonceliac gluten sensitivity.

Generally, having higher levels of certain antibodies or inflammation markers in the blood can indicate that a person may have one of these conditions in addition to RA. In some cases, the doctor may need to take a biopsy of tissue in the small bowel to confirm the diagnosis.

Should a person avoid gluten if they have RA?

If a person knows they also have celiac disease or gluten sensitivity in addition to RA, they should avoid gluten. If not, gluten may still play a role in the degree of a person’s RA symptoms.

A person can choose to try a gluten-free diet to see if their symptoms improve.

What other foods aggravate RA?

In addition to foods that contain gluten, other foods and drinks that may cause RA flares include alcohol, sugary foods, processed foods that contain trans fats, and foods with artificial additives.

Diet for Rheumatoid Arthritis

Contents

• Lose Weight
• Mediterranean Diet and Rheumatoid Arthritis
• Vegetarian Diet and Rheumatoid Arthritis 90 008
• Gluten free diet and rheumatoid arthritis
• Which vitamins and minerals are important for rheumatoid arthritis?
• Omega-3 fatty acids and rheumatoid arthritis
• Alcohol and rheumatoid arthritis
• Get tested for allergies

If you have rheumatoid arthritis, you may have heard of a special diet or certain foods that can relieve pain, joint stiffness and fatigue.

On the left is a joint with rheumatoid arthritis, in the middle is with osteoarthritis, on the right is a healthy joint

The immune system of people suffering from rheumatoid arthritis (RA) affects the connective tissue of their joints. This disease causes chronic inflammation, joint stiffness, and pain.

Is there a diet for rheumatoid arthritis? 33%-75% of people with rheumatoid arthritis believe that certain foods can make certain symptoms worse or worse .

However, research evidence is mixed.

To date, there are no common signs by which it would be possible to unite all patients suffering from rheumatoid arthritis. Although some studies have been done, their effectiveness is minimal. It is known that some foods partially relieve symptoms of arthritis , but it is difficult to determine individual dietary factors.

Eating or avoiding certain foods may help reduce symptoms of rheumatoid arthritis, but the Arthritis Foundation states that there are no special diets for treating arthritis .

If you find that certain foods make your rheumatoid arthritis symptoms worse and others lessen, then you need to change your diet a little. It is best to do this after consulting a doctor or nutritionist, as then you will be sure that you are getting all the necessary nutrients.

Lose extra pounds

You may be overweight. In this case, you need to lose extra pounds in order to relieve pressure on the joints .

What’s more, by doing this you can also improve your overall quality of life. A 2006 study found that normal-weight people with rheumatoid arthritis had a better quality of life than those who were overweight.

Mediterranean diet and rheumatoid arthritis

The Mediterranean diet includes a lot of vegetables, fruits and olive oil

In 2003, a study was conducted in Sweden in which people with rheumatoid arthritis took part. They were offered a Mediterranean diet, which contains a lot of fruits, vegetables, various cereals, cereals, legumes and olive oil. In , within three months, the subjects improved their physical condition and vital activity , which was not observed in those patients who did not adhere to this
diets.

What the long-term effect of the Mediterranean diet in the treatment of rheumatoid arthritis is not yet entirely clear, but it is safe to say that eating a lot of fruits and vegetables will never harm the body.

In addition, there are many other factors that affect your health. A good diet is an important factor, but not a cure for rheumatoid arthritis. Your treatment plan should include traditional medicine as well as healthy eating and other good habits.

Vegetarian diet and rheumatoid arthritis

At least one study has confirmed that people who eat a vegetarian diet improved symptoms of rheumatoid arthritis, including pain intensity and morning stiffness , which was not observed in people who did not following a vegetarian diet .

However, because these diets are so restrictive, many of the participants in the experiment were unable to sustain the entire period, which lasted a full year.

If you can’t give up meat, at least try to include more vegetables in your diet. Antioxidants found in green peas, bell peppers and broccoli may protect the connective tissues of the joints from damage that can be caused by free radicals.

Gluten free diet and rheumatoid arthritis

Gluten is a protein found in wheat, rye and barley. It is also found in many packaged foods and restaurant foods. When people sick celiac , eat foods containing gluten, their body reacts painfully, the small intestine does not perceive the food, as a result of which the body does not absorb nutrients. Over time, this can slow growth or lead to diseases such as anemia, osteoporosis, or bowel cancer.

How are celiac disease and rheumatoid arthritis related? Studies show that autoimmune diseases (such as rheumatoid arthritis) increase the risk of developing certain other diseases (such as celiac disease or diabetes) . In addition, there is evidence that when gluten is eliminated from the diet, people with rheumatoid arthritis (and those who do not have celiac disease) have reduced symptoms of the disease.

A gluten-free diet is not for everyone. In some cases, it leads to the fact that the body does not receive the necessary nutrients, or other diseases appear. Unlike wheat-based foods, gluten-free foods have very little fiber and are often deficient in essential vitamins and minerals. What’s more, many gluten-free foods are high in fat and high in calories.

Before you decide to switch to a gluten-free diet, see a physician or dietitian and get tested to see if you have celiac disease.

Read more about the gluten-free diet for people with celiac disease.

Which vitamins and minerals are important for rheumatoid arthritis?

Folic acid, or folate, is a vitamin B9 that helps your body make red blood cells (erythrocytes). If you are taking medication methotrexate folic acid will help you avoid some of the side effects.

It is very important to include calcium , which strengthens bones, and vitamin D in your diet. This is necessary if you are taking corticosteroids (such as prednisone), which can contribute to bone loss. Bone loss (osteoporosis) is most common in people with rheumatoid arthritis. Check with your doctor to find out how much calcium and vitamin D you need to get daily from food, supplements, and sunlight.

Some studies have shown that vitamin E supplements reduce the rate of joint damage and ht pain, while other supplements do not.

Some people with rheumatoid arthritis have low selenium levels . However, only one study has confirmed that selenium helps if the joints are swollen or stiff. Fish oil supplements have the same properties. Therefore, it is not easy to determine exactly whether selenium can reduce the symptoms of rheumatoid arthritis.

Omega-3 fatty acids and rheumatoid arthritis

Fatty salmon is one of the best sources of omega-3 polyunsaturated fatty acids

Omega-3 fatty acids are found in fish such as salmon, tuna and trout, walnuts, tofu and others soy products, in flaxseeds and in linseed oil, as well as in canola oil. These foods help relieve inflammation.

Fish oil supplements also contain omega-3 fatty acids. According to the American College of Rheumatology, Some people with rheumatoid arthritis experience less pain and less joint tenderness when they take fish oil.

At first, you may not see any benefit from fish oil supplements. It will be weeks, and even months, before you feel the difference.

Consult your doctor before taking any supplements. Your doctor will determine what dose you need because the dose used in medical research is much higher than that found in regular over-the-counter supplements.

Patients with rheumatoid arthritis are at high risk of cardiovascular disease. Fish oil also serves as a good protection for the heart in this case too.

However, studies show that the body needs to consume 3 g of omega-3 fatty acids per day (a piece of salmon, which weighs approximately 100 g, contains a little more than 2 g) for 12 weeks. This is quite expensive, and it may not be easy for the patient to follow such a diet.

See: Omega-3 rich foods.

Alcohol and rheumatoid arthritis

If you are taking any medications to treat rheumatoid arthritis, ask your doctor if you can drink alcoholic beverages. Do not drink alcohol if you are taking methotrexate as this can cause serious side effects such as liver damage.

Get tested for allergies

Food allergies, especially to dairy and shrimp, can make rheumatoid arthritis symptoms worse. Some people try to keep elimination diet . This type of diet consists in the fact that all potential allergens are excluded from the diet, and then gradually reintroduced into use, which makes it possible to mark those foods that cause painful symptoms.

During the examination, patients are tested to identify those products that previously worked negatively, worsening the symptoms of rheumatoid arthritis. You are given a small amount of a product that makes your symptoms worse.

However, there are huge differences between the individual symptoms of each patient, which manifest themselves in certain periods of time, and this makes it difficult to study the effect of an elimination diet in rheumatoid arthritis. Arthritis and gluten intolerance – epoli – LJ If you have had to deal with arthritis, I think this article will be interesting for you. 9

• Author – Scott Adams
• Published 07/26/1996
• Arthritis and celiac disease

• Rating: Unrated

Scott Adams Scott Adams

In 1994, doctors diagnosed me with gluten new disease that caused the creation of the site Celiac . com in 1995. I created this website with one sole purpose: to help as many people as possible who have been diagnosed with celiac disease live happy, healthy gluten-free lives. Celiac . com was the first site on the Internet dedicated entirely to this disease and has since become an invaluable source of information for people all over the world who are looking for information about celiac disease and the gluten-free diet.

In 1998 I created Gluten Free Trade Center, Your Specialty Super Store! also pioneering the first Gluten Free online grocery store to offer a dedicated ‘cart’ interface, allowing people to order gluten free products from different companies on a single website.

View all articles written by Scott Adams

Arthritis and celiac disease

Arthritis can be caused by an allergic reaction of the body to certain substances in foods. Changing your diet can be an effective way to combat the inflammation of arthritis and reduce its effects on the body, and in some cases can stop the progression of this disease. There are many types of arthritis. The group of adjacent joints and related disorders has been termed rheumatic. All of these diseases are immune-mediated, and they are all expressions of inflammation in connective tissues. Inflammation damages the joints and surrounding connective tissue, which ultimately leads to loss of function and deformities. Various types of these diseases are reflected in immune problems, which ultimately leads to breakdown and destruction of structure and function. The severity of the disease varies from moderately painful chronic activity to profound disabling disease. Rheumatoid arthritis, often severe and disabling, is a dominant rheumatic disease that can affect all joints in the body.

Rheumatoid arthritis is often considered an autoimmune disease. Our idea is that no disease is born only from within, it must also include external factors of influence. Arthritis is also often associated with an inflammatory disease of the digestive tract. The mechanism of food allergy links the function of the atypical gastrointestinal tract with immune effects on the connective tissue. In all people suffering from arthritis, the normal functioning of the gastrointestinal tract must be strictly regulated through an adapted diet.

Allergic arthritis simple is a type of arthritis that is often not even recognized as a food allergy. Usually, a sharp, sharp, and painful swelling develops in one or more joints asymmetrically. The process of eating, either atypical food for the first time, or sometimes regular foods eaten in excess, usually leads to inflammation of the joints. Such manifestations are usually similar and often confused with gout. Any food can cause allergic arthritis. Basic foods such as milk, eggs and cereals (rye, oats, barley), coffee, beef, pork, and food additives are major food triggers. Karinini and Brostroff revisited the concept and evidence for food-induced arthritis. They claimed:

Despite the growing interest in food allergies and the belief among countless people with joint problems that certain foods exacerbate their symptoms, relatively little scientific attention has been paid to this relationship. Disorders of the intestinal tract are commonly found in rheumatic disease… Support for intestinal origin of antigens has its origins in the study of patients whose symptoms improved after they stopped taking certain food antigens and worsened when they continued to take them. These studies include patients with intermittent, recurring, and more chronic disease symptoms.

In another study, 33 out of 45 patients with rheumatoid arthritis improved their health significantly with a hypoallergenic diet. The authors concluded: An increasing number of scientific studies suggest that dietary intervention may help at least some patients, and perhaps the greatest need at the moment is for more detailed and well-designed research so that biases are set aside. aside, and the role of diet, as a special or even non-special additional medical therapy, can be defined in it.

Unfortunately, dairy products, cereals and their varieties, oats, barley, and rye, have proven to be a major problem in the diets of our patients. There are many possible reasons for food grains to become pathogenic. Hypersensitivity mechanisms caused by cereal proteins, collectively called gluten, seem to be the cause of disease associated with the ingestion of food grains. Gluten is a mixture of individual proteins classified into 2 groups, prolamins and glutelins. The prolamine particles in gluten are of most interest to us, especially when a grain intolerance is suspected. Prolamine, gliadin prove to be a problem in celiac disease; gliadin antibodies are often found in immune complexes designed to treat this disease. Recently, marketed grains, spelled and kamut varieties of wheat (despite contrary claims) seem to be causing problems with other varieties of wheat as well.

The wheat gluten mechanism has been studied in patients with rheumatoid arthritis. A clinical study shows that the ingestion of wheat is accompanied within a few hours by increasing swelling in the joint and pain. Little and colleagues examined this mechanism as it evolved sequentially after ingestion of wheat during a meal. Dr. Parke and colleagues expressed their agreement with the entero-arthritic link in their report on three patients with celiac disease and rheumatoid arthritis. The mechanism includes several stages:

Once in the joint, immune complexes activate complement, which in turn damages cells and causes inflammation. The more inflammation, the more pain, swelling, stiffness, and lack of mobility.

Arthritis is usually treated with salicylates or related anti-inflammatory agents, which are classified as non-steroidal anti-inflammatory drugs. These remedies help relieve the terrible pain caused by arthritis, but are ineffective in curing the disease. All anti-arthritic drugs can cause asthma or chronic rhinitis or a variety of allergic skin rashes. Gastrointestinal surface irritation, bleeding, and ulcers are common problems in antiarthritic treatment.

The first appearance of swelling in the joints and pain should be taken as a serious problem that must be urgently addressed. Inflammation can cause damage to the joints. Often non-steroidal anti-inflammatory drugs and physical therapy are the only prescribed treatments, and inflammation is given a great opportunity to destroy tissues. We have seen countless patients treated with non-steroidal anti-inflammatory drugs alone progress rapidly enough to become severely disabling, often with little pain relief. In unfortunate patients, severe joint deformities accumulate during the first few months of an outbreak. There is a tendency to recommend stronger drugs, to use drugs that weaken the immune system. The best drug is prednisone, but it is rarely used because it has long-term side effects that frighten both doctors and patients. Prednisone is very often a magic drug that relieves terrible pain and suffering in the first 48 hours of starting therapy. In addition to prednisone, there are a huge number of immune-suppressive drugs for treatment – chloroquine, penicillamine, gold and methotrixate are available as the preferred ones for the treatment of this disease. All of these drugs have spectacular side effects and are highly toxic.

Our solution to this problem is to try to stop the inflammatory process as quickly as possible through application. Any inflammation resembles fire. You take out fire extinguishing equipment and get to work. It doesn’t matter what kind of immune outbreak it is, our standard defense should be tried first. The basic method of the diet revision program must be applied. Foods are replaced with a nutrient formula in elemental form for a cleansing period of approximately 10 to 20 days. Prednisone and/or any other non-steroidal anti-inflammatory agent may be given during the clearing period and then their dose should be reduced after the pain and swelling subside. Improvement will follow the slow reintroduction of food (see Main Program). Each return of products to the diet is carefully checked for the so-called arthritis-trigger effect. You hope that a food allergy is the cause of the problem, and controlling your food intake can help manage the illness for a long period of time.