are innumerable misconceptions and myths associated
with the role of diet and environment in the causation
and progression of arthritis. It is true that
these too have an important bearing in the overall
profile of arthritis, but we still have limited
scientific facts on this aspect. High protein
precipitates gouty or uric acid crystals related
arthritis in a genetically pre-disposed individual.
It is generally believed that certain dietary
items like sour foods, milk, curds, etc have some
role in causing arthritis and rheumatism, but
scientifically speaking, very few patients experience
painful joints after consuming some of these food
items. Probably some form of food allergy aggravates
symptoms in these latter patients.
forms of soft tissue rheumatism and rheumatoid
arthritis are aggravated by some climatic conditions,
especially the onset of monsoons. But again this
association varies from patient to patient and
is not constant. Sometimes change in weather or
habitat of the patients brings about a significant
improvement in arthritis also.