Nutrition and Arthritis
About this book
There are over two hundred forms of rheumatoid disease, with conditions varying in prevalence. In this important title the authors have focussed on osteoarthritis (OA) and rheumatoid arthritis (RA), the most common arthritic diseases with the largest body of dietary data. Including coverage of disease incidence and prevalence, pathology, aetiology and measures of disease assessment and dietary risk factors, Nutrition and Arthritis is a clear, concise and user-friendly book gathering the latest research to bring the reader state-of-the-art information on:
- Micronutrients (e.g. vitamins C, D and selenium), food supplements and their potential to ameliorate arthritis
- Polyunsaturated
fatty acids, with particular attention paid to n-3 fatty acids
Glucosamine and chondroitin - The value of exclusion, vegetarian, vegan and other dietary approaches
Nutritionists and dietitians, including those working in the health services, rheumatologists, orthopaedic surgeons, general practitioners, osteopaths and commercial organisations involved in the formulation of dietary supplements will find this book an important and practical reference source. Libraries in medical schools and universities and research establishments where nutrition, dietetics and food science are studied and taught will find it a valuable addition to their shelves.
Reviews
Sara
Stanner, Nutrition Bulletin 32 (1), 91–93
The book holds so much information
and details on dietary matters that I am sure that anyone in our profession will have
a brush-up, learning of chemistry and action of nutrients, commonly used by patients.
In the introduction to this book, the authors state that this information is meant
for rheumatologists, general practitioners, dietitians and nutritionists to be able
to provide their patients with updated evidence-based advice on diet and arthritis.
I can warmly recommend anyone in these groups of health professionals to acquire this
book, which can be used as reference in daily practice. Also, this will prepare the
professional better for inevitable discussion with well informed patients...
Professor Henning Bliddal, Obesity Reviews 8, 377-378
Author Bios
Alison Callaghan is Senior Dietician at Queen Elizabeth The Queen Mother Hospital, Kent, UK