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Diet and nutrition in rheumatoid arthritis

A disease Sokolsky-Buyo, which to many is known as rheumatism, is quite insidious: after a certain amount of time since the manifestations of the first symptoms, the disease becomes chronic.

The inflammatory process affecting connective tissues of the body than it gives considerable discomfort to the patient. In addition, during the height of the inflammatory process there is a loss of the heart, blood vessels and many other organs and systems.

To alleviate the suffering of the patient and improving their quality of life doctor prescribes a diet, because proper nutrition is an important part of treatment. The menu can be considered well-developed only in the case when the process of drawing up the doctor considered the patient's age, their way of life; establish at what stage the disease is at the moment; determined the availability of related problems; find out the features of the disease.

A competent doctor knows that the menu relevant to a patient with acute phase of rheumatic fever, not exactly ideal for a patient suffering from this same malady, but in inactive phase. It's not just about the list of necessary ingredients — the amount of liquid is not less important. That is why it is important that your diet every person, sick with rheumatism, focused solely on prescriptions and doctor's recommendations.

Goal assign a menu to regulate the water-salt balance and regulate the metabolic processes of the patient. This is to ensure that liquid sodium does not stagnate in the tissues, as it gives rise to such inflammatory diseases as arthritis and carditis. In this case, is assigned to the salt in diet: salt intake up to 5 g — the basic condition. Developing a diet, the doctor focuses on the fact that a large amount of protein to replace food products enriched with vitamins, this tactic allows to reduce the manifestations of inflammation.

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What you can eat and what not to eat for arthritis?

In its recommendations for proper diet for the patient suffering from rheumatism acute phase, the doctor recommends the inclusion of foods rich in potassium and vitamin C. however, the amount of liquid should not exceed 1 L.

Relevant in this case is the sparing culinary processing of products — thanksthe boiling and steaming the vitamins and nutrients needed by the patient will not be destroyed.

Permitted and prohibited foods — the same for all stages of the disease.

Allowed the use of such products as:

  • Fruits and vegetables in its natural form, as well as fruit drinks, juices, compotes;
  • Dairy products low content of fat;

  • Foods fortified with vitamin C: black currants, rose hips, citrus fruits;

  • Foods that contain vitamin E: olive oil, nuts, soybean oil, cashews, walnuts, oatmeal;

  • Products having in its composition of sulfur: fish, milk, eggs;
  • Foods containing selenium: wheat, liver, kidneys, seafood.
  • Bread of any variety;
  • Sugar consumption is reduced to 30 g per day.

It is forbidden to use the following products:

  • dishes that contain salt or hot spices;
  • alcoholic beverages, strong coffee and tea;
  • Extractive substances of nature which are part of the confectionery, and also used for processing meat and fish: chocolate, waffles, frosting.
  • Of sauces and spices.

The number of meals up to 7 times a day, and the calories total daily diet amount should not exceed 2500 kcal, and subject to the sick in bed — 1880 kcal.

The power in the sub-acute phase of rheumatic fever

After two weeks, the disease takes a slightly different form, and its phase is called subacute. Priority in the menu becomes protein foods, and it's an essential element is the potassium. Loyalty can be traced in terms of the water balance: sick with rheumatism at this stage is allowed to consume up to 1.3 liter of liquid.

Rigor menu in exacerbation of the disease is to ban lightly solting food in the diet of people with rheumatism sub-acute stage you can add salt, but in limited quantities (up to 6g) and just before serving the dish.

Proper nutrition people with an inactive phase of rheumatism

When making a mealfor people with rheumatism, doctors focus their attention on the fact that you need to increase your intake of protein to 100 grams . It is not allowed sugar and its derivatives. Water balance is regulated in favor of the patient at this stage of the disease allowed the use of liquid up to 1, 7 liters .

An example of a weekly menu that is relevant to patients with rheumatism:

Monday

  • Morning: 30 g almonds;

  • Second Breakfast: not less than 180 g stew vegetables, small portion of scrambled eggs, 1 tbsp. of herbal tea;
  • Lunch: 300 ml of warm soup on low fish broth 180 g mashed porridge made from buckwheat groats, 180 g carp, steamed; 150 g of vegetable salad made of cabbage, 250 ml of fresh milk;
  • 16. 00: 1 small Apple;
  • Dinner: lean fish in the amount of 180 grams , cooked in the oven; small portion of cheese low degree of fat, 30 grams of fresh cookies.

Tuesday

  • Morning: 180 g eggs, 1 tbsp. of juice;

  • 2 hours before the planned lunch: 250 g chicken fillet, baked in the oven; 2 eggplant baked with garlic; Cup cocoa;

  • Lunch: soup made of fish broth — 200 ml; 180 g of buckwheat porridge, salad of fresh vegetables in the amount of 300 g , boiled carp, 200 g , 200 ml of kefir;
  • Afternoon snack: 1 peach;

  • Dinner: 2 burgers from carrots, a Cup of yogurt, biscuit — 100 g ;

Environment

  • Morning: 1 boiled egg, two slices of cheese durum, 1 tbsp. tea with the addition of 30 ml of milk;
  • 2 hours before dinner: 250 grams of fresh ricotta low degree of fat, 200 ml of warm broth hips;
  • Lunch: 200 ml of soup in weak broth of fish or meat, 200 grams of ground boiled potatoes, 1 fish steam cutlets, 1 tbsp. cocoa;
  • 17. 00: casserole of cheese, 1 tbsp. compote of fresh berries;
  • Dinner: 2 meat balls, 2 burgers of fish, 1 tbsp. of herbal tea.

Thursday

  • Morning: 3 cottage cheese 1 tbsp. milk; 1 peach;

  • 2 hours before dinner: potatoes with vegetables — 200 g , 1 Cup of juice from fresh berries;
  • Lunch: vegetable soup - 300 ml, 200 g pasta, boiled Turkey meat in the amount of 150 g , 250 ml of juice;
  • Snack: 150 grams of eggs, a decoction of rose hips — up to 200 ml;
  • Dinner:1% kefir - 1 tbsp., not less than 100 g, jellied fish, a small portion of low fat cottage cheese.

Friday

  • Morning: 1 Apple;
  • 2hour before lunch: rice soup, cooked in milk — 200 ml; 30 g of fresh biscuits, dried apricots - 100 g ;

  • Lunch: 300 ml light stock of perch, a small portion of the pudding of millet porridge, eggs, boiled soft-boiled - 2 pieces, 1 tbsp. of tea;

  • In three hours: 180 ml of broth hips;
  • Evening: 300 grams of salad, 150 g of baked carp, 200 ml 0, 5% of kefir.

Saturday

  • Morning: 1 peach;
  • For two hours before lunch: 180 g of wheat cereal, 50 g ham, lean, 250 fresh milk;
  • Lunch: 300 ml light beef broth, 180 g vegetable risotto, eggs, cooked soft-boiled — 2 PCs, 200 ml of weak black tea;
  • Afternoon snack: 100 g scrambled eggs; 200 ml berry juice;

  • Dinner: boiled chicken, portion 200 g , 250 g salad of beet, 1 tbsp. low-fat yogurt.

Sunday

  • Morning: 1 banana;
  • For two hours before lunch: 200 g low fat fresh cheese, 50 g of the biscuit;

  • Lunch: soup of pureed vegetables - 300 ml, 180 g ground buckwheat, cheese in an amount of 50 g , a few slices of roasted pumpkin, tea with milk - 1 tbsp.;

  • Afternoon snack: 100 grams of fruit.

  • Dinner: a small salad of berries and fruits, 30 g butter biscuit, 1 tbsp. of 1% kefir.

There is no ban on the consumption of bread, but there is a recommendation to it to some limit. Responsible attitude to the execution of the compiled menu will have a beneficial impact on the organism of a person suffering from this unpleasant disease, as rheumatism.