Nutrition and Arthritis - by Margaret Rayman & Alison Callaghan (Paperback)

Book Synopsis

Arthritis affects millions of people throughout the world and while its treatment is usually medical or surgical, there exists an increasingly large body of evidence concerning the positive effects of nutrition on the condition.

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.

From the Back Cover

Arthritis affects millions of people throughout the world and while its treatment is usually medical or surgical, there exists an increasingly large body of evidence concerning the positive effects of nutrition on the condition.

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.

Review Quotes

This is a really important resource for all health professionals who regularly come into contact with arthritis sufferers - rheumatologists, general practitioners, dietitians and nutritionists. It will help enable them to offer evidence-based advice on diet and supplements to reduce disease progression or help with symptom relief.

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

About the Author

Dr Margaret Rayman is Reader (Associate Professor) in Nutritional Medicine and Course Director of the Nutritional Medicine Masters' Programme in the School of Biomedical and Molecular Sciences, University of Surrey, Guildford, UK.

Alison Callaghan is Senior Dietician at Queen Elizabeth The Queen Mother Hospital, Kent, UK.