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Arthritis, Diet, and Nutrition (Artritis, Diet dan Nutrisi)

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A relationship between nutrion and rheumatic disease could occur through two possible mechanism. First, food antigen might provoke hypersensitivity responses leading to such symptoms. Second, nutritional factors might alter immune or inflammatory response or both, thus modifying rheumatic symptoms. Rhemuatic diseases which have relationship with food allergy were palindromic rheumatism, rheumatoid arthristis, systemic lupus erythematosus and vasculitis. The possible mechanism, rheumatoid arthritis, systemic lupus erythematosus and vasculitis may be more penetrable to food antigen than in normal person, and rheumatoid arthritis patients who were fasting showed lessened pain and stiffness, lower medication requirement, a lower Ritchie index and smaller finger size. Nutritional factors which might alter immune or inflammatory response are vitamin C, copper, Zinc, I-histidine, polynsaturated fatty acid omega-3 such as eicosapenatainoic dihydrate acid (EPA, 20:5) and Dacosahexaenomic acid (DHA, 22:6) from cold-water-fish, omega-6, 18:2 linoleic acid and omega-3, 18:3 linolenic acid from botanical lipids such as evening prirose oil.

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Majalah Kedokteran Indonesia,46(1)1996:14-18

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: ., 1996

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nutrition
arthritis
diet

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