Rheumatoid arthritis: the link with food

There is a lot of resistance in the medical world to the suggestion that many people, including those with rheumatoid arthritis, may have food intolerances. Even official nutrition organisations are dismissive. The British Dietetic Association states that although “some people” think that a certain food is causing their rheumatoid arthritis, there is no evidence to support their beliefs.

If you don’t look for the evidence you won’t find it. Instead, treatment options are limited to drugs. The drugs normally prescribed for RA include disease-modifying antirheumatic drugs (DMARDs), non-steroidal anti-inflammatory drugs (NSAIDs), steroids, and painkillers.

Prevalence of RA is higher in industrialised countries, as it is for so many chronic diseases. It’s also rising. According to the Global Burden of Disease Study 2021, an estimated 17.6 million people have RA, representing a 14.1% increase since 1990. It is forecast that by 2050 almost 31.7 million people will live with the disease.

Although the World Health Organization states that the cause of RA is unknown, it lists ‘healthy nutrition’ as one of the key prevention strategies, without providing further details. The WHO also states that although not curable, it can, in some cases, go into remission. There’s a clue, if ever there was one.

Food intolerances can cause all sorts of health problems, affecting every part of the body, from skin to joints. I should know.

About twenty years ago, I quite suddenly developed eczema on my lower legs. The itching drove me mad. The first thing I thought, after a long hard scratch, was: what’s causing this? I have a life-long history of gut and skin problems, and food has always been a trigger. This, however, was a whole new nemesis.