Nutrition and Arthritis
Margaret Rayman, Alison Callaghan
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Naturwissenschaften, Medizin, Informatik, Technik / Medizin
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.
This is a really important resource for all health professionalswho regularly come into contact with arthritis sufferers -rheumatologists, general practitioners, dietitians andnutritionists. It will help enable them to offer evidence-basedadvice on diet and supplements to reduce disease progression orhelp with symptom relief.
Sara Stanner, Nutrition Bulletin 32 (1), 91-93
The book holds so much information and details on dietarymatters that I am sure that anyone in our profession will have abrush-up, learning of chemistry and action of nutrients, commonlyused by patients. In the introduction to this book, the authorsstate that this information is meant for rheumatologists, generalpractitioners, dietitians and nutritionists to be able to providetheir patients with updated evidence-based advice on diet andarthritis. I can warmly recommend anyone in these groups of healthprofessionals to acquire this book, which can be used as referencein daily practice. Also, this will prepare the professional betterfor inevitable discussion with well informed patients...
Professor Henning Bliddal, Obesity Reviews 8, 377-378
Geriatric Medicine, Medizin, Geriatrie, Medical Science