Rheumatoid arthritis should choose foods with high protein, low fat, high fiber and easy digestion. After reasonable nutrition collocation and proper cooking, the appetite of patients should be improved as much as possible, so that the nutrition and energy in patients' diet can meet the needs of the body.
You can eat vegetables and fruits rich in vitamins E, C, A and B, such as radish, bean sprouts, laver, onion, kelp, fungus, dried fruits (chestnuts, walnuts, almonds, sunflower seeds), strawberries, dark plums, bananas, and tomatoes, oranges and cucumbers containing salicylic acid.
Rheumatoid patients should have a moderate diet, rheumatoid patients should have a regular diet, and don't overeat. Ensure the time and quality of eating, eat regularly and quantitatively, and don't eat cold or overheated food, so as not to increase the burden on the stomach.
Rheumatoid diet is mainly light, and some patients' families give patients greasy food such as big fish and big meat for fear of nutritional deficiency, which leads to aggravation of their condition. In fact, patients with rheumatoid diseases have been ill for a long time, and long-term medication leads to poor appetite. At this time, we need light and digestible food, which can increase their appetite on the one hand, reduce their gastrointestinal burden on the other hand and enhance their disease resistance.
Rheumatoid diet should be balanced, that is, eat whole grains and chicken, duck and fish, so as to ensure the supply of various nutrients needed by the body. Partial eclipse may lead to the decline of patients' physique and aggravate their condition. In addition, patients should eat more fresh vegetables and fruits and supplement vitamins and minerals.
The diet of rheumatoid arthritis should be matched with food and medicine: patients can choose food supplement or medicine supplement, but both should be decided according to the patient's condition and digestive ability. Although some foods are rich in nutrition, they are not suitable for rheumatoid patients, such as soybean milk, milk, chocolate, etc., which need patients to match correctly.