Abstract :
Rheumatoid arthritis (RA) is a chronic inflammatory autoimmune disorder
culminating in joint destruction with functional impairment & deformities. This disease is
associated with poor nutritional status in relation to various nutrients due to not only
because of increased requirements & reduction in their absorption but also due to
disease modifying anti-rheumatoid drugs (DMARD’s), Non-steroidal Anti-inflammatory
Drugs (NSAID’s) & corticosteroids prescribed to alleviate symptoms of this disease. This
results in associated side effects like gastrointestinal bleeding & bone loss
(osteoporosis). Supplementation with long chain n-3 polyunsaturated fatty acids (PUFA)
has constantly demonstrated an improvement in symptoms & reduction in dosages of
NSAID’s. Such a supplementation can be provided with the use of fish oils which have an
anti-inflammatory potential. Vitamin C (ascorbic acid) use has been found to augment the
anti-oxidant defenses, so also the use of Vitamin E (tocopherol) which has got antiinflammatory
action. Beneficial effects of Vitamin B6 (pyridoxal 5-phosphate) used in
conjunction with folate & Vitamin B12 have been documented in those group of RA
patients with high homocysteine metabolism, there by reducing the cardiovascular risk
in these patients. In addition role of Selenium, Iron, Zinc, Calcium, and Vitamin D has
been discussed in this review article. Besides adding certain nutrients in food,
elimination of certain foods like red meat, dairy products, cereals & wheat gluten have
shown improvement in progression of this disease. This article emphasizes the need for
dietary supervision in the hands of expert dietician, of the Rheumatoid arthritis patients.
Electronic Physician 2010; Vol 2, Pages 33-38
