According to PubMed Health, one person in seven has arthritis in the United States. Arthritis is an inflammation in certain joints that can lead to swelling, pain, stiffness and limited movement. As of March 2011, there are over 100 different types of arthritis, and there are those who claim that gluten may contribute to or worsen the symptoms of some of these. MayoClinic.com notes that gluten is a type of protein that is found in barley, wheat and rye.
Causes of Arthritis
Cartilage protects the joints, notes PubMed Health, allowing for smoother movement and absorbing the shock when pressure is placed on a joint. Arthritis causes the breakdown of this cartilage, and the bones rub together as a result. The cartilage can disintegrate because of autoimmune disease, broken bones, infection, and general wear and tear on joints. When inflammation does not disappear after an injury has been healed, an infection has been cleared, or a disease has been treated, this can result in long-term pain, or chronic arthritis.
PubMed Health states that osteoarthritis is the most common form of arthritis, and it occurs as you get older. Risk factors include being overweight, having injured the affected joint, and using the joint repetitively in a manner that stresses the joint.
Gluten and Arthritis
Science Daily reports that rheumatoid arthritis is a major risk factor for stroke and heart attack, and that rheumatoid arthritis patients who eat a gluten-free vegan diet could be better protected against these particular diseases. Consuming a gluten-free diet lowered overall cholesterol, LDL cholesterol and oxidized LDL, and raised the levels of naturally occurring antibodies against the damaging bodily compounds that cause symptoms of rheumatoid arthritis, such as phosphorylcholine. Body mass index also decreased on a gluten-free diet.
Gluten-Free Way of Life
To follow a gluten-free diet, you will need to exclude bulgur, durham, farina, graham flour, kamut, matzo meal, semolina, spelt, triticale and foods not labeled gluten-free. To protect yourself against cross-contamination, notes MayoClinic,com, you should also avoid foods that were processed in the same facility as beer, bread, candy, cakes and pies, cereals, cookies, crackers, croutons, gravies, imitation meats or seafood, oats, pasta, processed luncheon meats, salad dressings, sauces such as soy, soups and self-basting poultry.
Risks of Gluten-Free Diet
When following a gluten-free diet, you may not get enough vitamins, so speak to your doctor or health care provider. MayoClinic.com suggests talking to your doctor, nutritionist or dietician about getting enough iron, calcium, fiber, riboflavin, niacin and foliate, which you may be able to partially replace with dietary supplements.
