Osteoarthritis is a condition that causes loss of cartilage in the joint, whose image has shifted from just mechanical wear and tear to a generally accepted active disease affecting the joint and having a dominant inflammatory component.
As loss of cartilage derives from inflammation, then an anti-inflammatory diet may help. An optimal nutrition combined with exercise provides an immediate intervention for managing chronic osteoarthritis.
An optimal nutrition should consider the serious health consequences of high consumption of pro-inflammatory foods (meat, dairy, fat, and junk) and low consumption of anti-inflammatory plant foods (whole grains, vegetables and fruits, and beans, split peas, chickpeas and lentils). The Western diet contributes to low-grade inflammation, and oxidation of tissue and irritation, resulting in an overactive state of the immune system.
Several phytonutrients in plants appear to help decrease the degradation of the joint cartilage, inflammatory activity, cell death and oxidative damage. Lab experiments confirmed the protective effects of soy, pomegranates, citrus, grapes, green tea, and the curry powder spice turmeric.
Obesity not only puts more stress on the joints, but it also creates a source of chemicals that promote inflammation that increase degradation of cartilage. From this perspective, use of curcumin helps prevent the release of inflammatory chemicals as well as slowing down the process that generates fat pads in the first place.