Osteoarthritis

Osteoarthritis is a degenerative joint disease commonly found in individuals over the age of 50. This condition primarily affects the large weight-bearing joints of the lower limbs (knees, hips) and finger joints.

The most well-known symptoms and signs include joint pain at the start of movement, under strain, limitations in mobility, and joint stiffness, as well as crepitus (crackling in the joints). The joints of individuals suffering from osteoarthritis gradually lose cartilage. This process is also associated with the onset of rheumatoid arthritis, a chronic disease characterized by inflammation and damage to the cartilage and connective tissues surrounding the joint.

The causes of these problems are varied, most commonly resulting from prolonged wear and joint damage (obesity, intense sporting activity, heavy labor or individuals with improper joint overload).
Common causes include congenital abnormalities in joint alignment, injuries, or the body's inability to regenerate cartilage tissue.
In rheumatoid arthritis, the immune system attacks the body's own joints and surrounding tissues, leading to what is called an autoimmune reaction (for many people, this condition is due to genetic predispositions).

Traditional treatment for joint disorders primarily focuses on the use of analgesics (pain-relieving drugs), anti-inflammatories (non-steroidal anti-inflammatory drugs), and various therapeutic procedures (hydrotherapy, bandages, heat treatments).

The Impact of Diet on Osteoarthritis

Despite osteoarthritis and rheumatoid arthritis having different causes, dietary adjustment shares common denominators. In both cases, it is essential to focus on the proper nutrition of joint cartilage, which involves:

1. Ensuring adequate intake of substances necessary for cartilage tissue production.
Proteins, vitamin C.

2. Intake of substances that suppress inflammation.
Antioxidants, fiber, certain phytochemicals.

3. Elimination of foods that trigger inflammatory processes.
The basic list is essentially universal—sources of sugars, most additives (i.e., industrially processed foods), excessive meat, and white flour.

These adjustments should be supported by supplemental intake:

• Vitamin C,
• Vitamin E,
• Glucosamine,
• Chondroitin,
• MSM,
• Extracts from Boswellia—which contain boswellic acid, known for its significant anti-inflammatory and antirheumatic effects, supporting cartilage development.
• Omega-3 fats.