Ankylosing spondylitis is a chronic arthritic disease characterized by inflammation of the joints between the spinal bone and pelvis, as well as pain and stiffness in the lower back. As the disease progresses the vertebrae in the spine fuse together, resulting in a loss of flexibility and a hunched back. Certain dietary modifications may help to reduce inflammation and manage your symptoms.
Eliminate Food Allergens
Many people have unidentified food sensitivities and consuming those foods increases inflammation in the body. Since ankylosing spondylitis is an inflammatory disorder, the Canadian School of Natural Nutrition, or CSNN, recommends following an elimination diet to identify and eliminate food sensitivities. To follow the diet, completely avoid the most common dietary culprits that include dairy, wheat, gluten, tomatoes, potatoes, peppers, eggplants, red meat, caffeine, sugar and eggs, for three weeks. After three weeks, reintroduce one food item back into you diet per day and monitor your symptoms closely. Should your symptoms return or worsen, eliminate that food from your diet for at least three months, at which time you can experiment with reintroducing it again.
Foods to Limit
In addition to eliminating allergenic foods, the Spondylitis Association of America recommends reducing your consumption of cholesterol, fat, sugar and salt. CSNN recommends limiting your intake of animal products, especially red meat, because animal products contain a substance called arachidonic acid that increases inflammation levels in your body. Finally, limit your intake of alcohol to two servings per week because more than that has been found to increase the risk for developing weakened bones.
Foods to Emphasize
The Spondylitis Association of America recommends eating a variety of unprocessed foods and emphasizing fruits, vegetables and whole grains, to ensure that you are meeting your vitamin and mineral requirements. Plant sterols are compounds that help modulate the immune response and reduce inflammation. Good sources to emphasize include eggs, legumes, soy and seafood. Omega-3 fatty acids found in flaxseed and cold-water fish such as salmon and mackerel, are also beneficial and help to reduce inflammation. CSNN recommends also aiming to drink between eight and 10 glasses of water a day, because water helps cushion the joints and ensures fluid movement.
Eat Vitamin D and Calcium Rich Foods
Osteoporosis is a common secondary disease experienced in spondylitis sufferers and it is characterized by a thinning of the bones. The Spondylitis Association of America recommends consuming a diet that is high in vitamin D and calcium, which are two nutrients that help reduce the risk for osteoporosis. Vitamin D is primarily obtained from exposure to the sun but it is also found in oily fish such as sardines and cod liver oil. Many dairy and bread products are fortified with it. Good sources of calcium include dairy products, leafy green vegetables, nuts and seeds.
References
- Canadian School of Natural Nutrition; "Pathology and Nutrition"; 2008
- "Prescription for Nutritional Healing"; Phyllis A Balch, CNC, and James F. Balch, MD; 2003.
- The Spondylitis Association of America: Diet and Nutrition
