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...

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