Joint pains can be the sign of different conditions and injuries, but some of them can be treated in similar ways, say experts on bone health and nutrition. Although pains in our joints can have a genetic link or just be down to wear and tear, we may be able to improve our wellness by eating a healthy diet.
Types of arthritis
If we get diagnosed with arthritis the chances are we have osteoarthritis, simply because this is the commoner form of the condition. Statistics show that half of us over the age of 60-years are likely to suffer from the syndrome at some point. The reason this is linked with our advanced age is because it’s generally caused by wear and tear over time, as well as injuries we may have picked up when we were younger. Osteoarthritis tends to get worse slowly and usually forms in the joints that take our weight, like our hips and spine. It’s caused by damage to the cartilage which leads to swelling in the joints, as well as pain, as the body tries to heal itself. Rheumatoid arthritis is different because it can develop very quickly and affects the synovium rather than the cartilage. The synovium surrounds some joints and in this kind of arthritis it becomes inflamed due to our immune system attacking this membrane.
Easing pain
Although these are two different conditions, our GPs usually give us medications that can prevent our immune system from causing inflammation or attacking tissue. This can help to ease swelling, while also giving us some pain relief. Nutrition specialist professor Adam Carey also recommends concentrating on our diets to ease symptoms of both types of arthritis. He explains that monitoring our intake of some carbohydrates – like those found in white bread and rice – could decrease the level of hormones in our blood that can lead to inflammation. Regulating our blood sugar level by eating low glycemic foods, such as salmon, fruit, oats and vegetables may have a similar impact. We can also give our bodies the minerals it needs to make its own anti-inflammatory agents by upping our intake of omega-3 fatty acids and taking evening primrose oil and borage oil supplements.
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