An effective ankylosing spondylitis diet should include omega-3 fatty acids, antioxidants, and limit starches and red meat. The Mediterranean diet is a popular choice due to its high omega-3 content. Supplements and special foods can also be used to increase omega-3 intake. Starchy foods should be limited as they can cause inflammation. While a diet cannot prevent bone fusion, it can help control swelling and preserve flexibility.
Choosing the best diet for ankylosing spondylitis, a type of arthritis that affects the spine and sacroiliac joints, requires selecting an eating plan that contains omega-3 fatty acids, a low percentage of starches and red meat, and a high amount of of antioxidants Exclusion is as much a factor as inclusion in any ankylosing spondylitis diet. Omega-6 fatty acids, for example, are frequently excluded or reduced by people diagnosed with ankylosing spondylitis because they can induce flare-ups and additional joint swelling.
The Mediterranean lifestyle has been accepted as a superior ankylosing spondylitis diet for some because it has a high percentage of omega-3 oils from the abundance of fish and legumes. While omega-6 fatty acids can increase inflammation, omega-3 fatty acids have the opposite effect. By increasing prostaglandin function, omega-3 oils have the ability to reverse spinal swelling and pain associated with ankylosing spondylitis. Ankylosing spondylitis sufferers also like that the Mediterranean diet is low in red meat, an important source of omega-6 fatty acids. Instead, this diet is anchored in fresh vegetables, olive oil, seasonal fruits, and seafood.
Even patients with ankylosing spondylitis who do not adopt a Mediterranean diet or a diet loaded with fish usually find a way to make omega-3 oils a significant part of their daily nutrient intake, as research studies have supported the claims that the oils reduce inflammation. Special foods that contain these fatty acids are usually used to get occasional spikes in omega-3 oil. A New Zealand mussel known as the green lipped mussel, for example, is a favorite among many ankylosing spondylitis patients because it has one of the highest amounts of omega-3s.
Additionally, supplements containing krill oil, cod liver oil, and other forms of fish oil are daily sources of omega-3 fatty acids that many nutritionists recommend for an effective ankylosing spondylitis diet. Taking at least 0.105 ounces (3 grams) a day can often help control inflammation, reducing the need for anti-inflammatory medications. Some studies even suggest that the supplements can help control inflammation for up to two months after a user stops taking them.
Antioxidants, according to research, can deter inflammation in various forms of arthritis, including ankylosing spondylitis. The most popular sources of these chemicals are found in foods with vitamin E and beta-carotene. Such foods include carrots, cantaloupe, and wheat germ.
Research studies state that starchy foods should be limited in an ankylosing spondylitis diet because they feed a microbe responsible for inflammation and stiffness of the spine. Klebsiella is a microorganism that becomes infected in the intestines as a result of undigested carbohydrates. Follow-up of ankylosing spondylitis patients by some doctors suggests that low levels of carbohydrates and starches reduce klebsiella levels, thereby reducing joint swelling.
While a controlled and strategic ankylosing spondylitis diet can ease pain and swelling, it usually cannot prevent the bones of the spine from fusing together, which is a major risk of the disease. However, controlling swelling can preserve flexibility and range of motion, some nutritionists say. Some ankylosing spondylitis patients say that increasing omega-3 fatty acids and antioxidants while controlling starch and meats has helped them avoid major disabilities and bone fusion.
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