PAIN-FREE ARTHRITIS HEALING FOODS: (from Harris McIlwain, M.D.)

• Broccoli is a powerful antioxidant. It contains vitamin C, calcium, and is non-dairy.
• Red grapes contain resveratrol/antioxidants.
• Black cherries contain antioxidants.
• Pineapple contains bromelain — an enzyme that helps reduce inflammation.
• Soymilk may decrease pain, and in addition to being dairy-free, it's low in saturated fat and is an excellent meat substitute.
• Cheese contains calcium for stronger bones.
• Olive oil forms chemicals in the body that can decrease inflammation.
• Green tea (or black tea that contains theaflavins) has strong phytochemicals that help protect the body. They short-circuit the process that leads to inflammation.
• Walnuts contain vitamin B6 for healthy nerve cell communication.
• Omega-3 fatty acids can decrease inflammation. Foods like salmon, sardines and tuna are good sources.

AND MORE FOODS: (from The Arthritis Foundation)

• Chili peppers — The capsaicin in chili peppers gives food a spicy kick and fights inflammation. The hotter the food, the more capsaicin, and the greater the benefit.
• Cucumbers — The ascorbic acids in cucumbers soothe irritated skin and reduce skin inflammation.
• Sweet potatoes — These can reduce C-reactive protein, which is an inflammation-causing cytokine.
• Blackberries — The salicylic acid in these is the same active ingredient in aspirin.

FOR MORE INFORMATION: Harris McIlwain, M.D., is the author of Pain-Free Arthritis. The book describes a seven-step program to help patients feel better again. It includes information on exercise, foods, the latest prescription drugs, and alternative therapies.

New research suggests that vitamin D may offer some protection against rheumatoid arthritis (RA). Dr Kenneth G Saag, from the University of Alabama at Birmingham, and colleagues analyzed data obtained from nearly 30,000 women aged 55 to 69 years old, who took part in the Iowa Women's Health Study. Results showed that vitamin D obtained from food and supplements appears to lower the risk of developing RA. In fact, women who had a high dietary (290 IU/day and over) and supplementary (at least 400 IU/day) intake of the vitamin were found to be 28% and 34%, respectively, less likely to develop the disease. However, only the link between vitamin D supplements and reduced RA risk was found to be statistically significant. Results also suggested that a high intake of milk products might also reduce the risk of RA.

SOURCE/REFERENCE: Arthritis and Rheumatism. 2004;50:72-77.

Recently, a team of British researchers found that a diet lacking in fruit, especially varieties high in vitamin C, increases the risk of inflammatory arthritis, a common early sign of rheumatoid arthritis, as much as three-fold. Building on this compelling finding, they set out to investigate the association of other dietary habits with the onset of RA. Their results indicate a high level of red meat consumption as an independent risk factor for inflammatory arthritis.