There 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.

       Certain 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.