Arthritis has a profound impact on day-to-day life, turning simple movements like ascending stairs or standing up from a seat into daunting tasks. After mental illness, it is the leading cause of difficulty in performing everyday activities.
Tim Spector, who previously worked as a consultant rheumatologist at St Thomas’ Hospital in London for over twenty years, has seen first-hand how arthritis can weigh heavily both on individuals and society. He underscored the significance of incorporating a particular food with known anti-inflammatory effects into your diet to help manage the symptoms of arthritis.
The dietary transition Spector encourages includes adding fermented foods to your meals. These foods are celebrated for their anti-inflammatory qualities and the positive effects they have on gut health, which in turn can markedly influence arthritis symptoms.
He told the Telegraph: “Fermented foods are anti-inflammatory, so add more of them to your plate for your general health but also to reduce your arthritis risk.”
Spector mentioned the lengthy waits that arthritis sufferers often endure for surgical interventions, leading to increased frustration and potential depression. Currently, the NHS faces concurrent struggles with obesity and arthritis – a link not fully appreciated by many, reports the Daily Record.
Spector has shed light on the various factors that can trigger arthritis, including obesity, genetics, hormonal changes due to menopause, and increased life expectancy leading to more diagnoses. He said: “For some patients, arthritis will be brought on by obesity (any extra weight on the joints contributes to their deterioration), genetics, hormone changes caused by the menopause, or simply the fact that we’re now living longer and more people are getting picked up with the condition.”
He also highlights the role of chronic inflammation in all forms of arthritis, which is influenced by diet and gut health. “To some extent, all forms of arthritis involve chronic inflammation, which is linked to diet and gut health.”
Consequently, making informed dietary choices is key to managing inflammation and enhancing joint health and overall well-being.
Spector recommends incorporating fermented foods such as yoghurt, kefir, sauerkraut, kimchi, and miso paste into one’s diet, aiming for at least three small portions daily. These foods not only aid joint health but may also boost mood and energy levels, offering a comprehensive advantage for those dealing with arthritis.
Conversely, he cautions against the typical Western diet full of ultra-processed items, sugars, and unhealthy fats, which can exacerbate inflammation and aggravate joint issues. Spector advises that improving diet quality can alleviate symptoms in those with arthritis and lower the risk for those who are not yet affected.
“If you improve your diet quality, it should improve arthritis symptoms in people who have it and reduce the chance of developing it in people who are currently arthritis-free,” he states.
Spector advocates for a holistic approach to managing arthritis, emphasising the importance of nutrition and gut health. He asserts: “What you eat every day is the most important thing you can control for preventing or easing arthritis symptoms,”.
He further suggests that an anti-inflammatory diet, especially one abundant in fermented foods, could significantly improve the lives of those battling arthritis, stating: “Adopting an anti-inflammatory diet, particularly one rich in fermented foods, could be a game-changer for arthritis sufferers seeking relief and improved quality of life.”