The role of food
A growing body of research suggests that if you have rheumatoid arthritis, what you eat or how you cook it may play a role in reducing—or exacerbating—inflammation and other symptoms.
Omega-3 fatty acids, found in fatty fish, such as sardines, salmon, and lake trout, may help reduce joint pain, morning stiffness, and may even let you to take fewer pain medicines.
A substance in some extra-virgin olive oils shows potential as an anti-inflammatory. Drizzle it on whole-grain bread instead of using butter, and use it in your salad dressing.
Whole grains, fruits, and vegetables have been shown to lower blood levels of the inflammation marker C-reactive protein.
Studies suggest that moderate consumption of alcoholic beverages, such as one glass of beer or wine, may reduce the severity of inflammation and joint pain.
Some types of omega-6 fatty acids, found in many snack foods, fried foods, margarine, corn oil, and safflower oil, can increase inflammation.
Stay away from not only red meat, but also poultry and shellfish. Better choices are plant-based foods like beans, tofu, and lentils.
Try baking or broiling your food instead.