Arthritis is the disease process most often associated with disability and affects between 50 and 70 million Americans (depending on the estimates used). There are more than 100 different kinds of arthritis and each is treated differently.

While effective medical remedies are available for most forms of arthritis, many people are curious as to the role of food in either helping or making arthritis worse.

When it comes to food there are two major issues. The first is the mechanical effect and the second is the inflammatory effect.

The mechanical effect refers to the problems that can occur with excess stress on the musculoskeletal system. This happens when people weigh too much. Every extra pound translates to five extra pounds the weight-bearing joints transmit. So if you’re 30 pounds overweight, that’s about 150 extra pounds of stress on your low back or hips or knees.

Obviously, the less weight you have to lug around, the better. In addition, having extra body fat also contributes to the second major issue… that of inflammation. Substantial evidence links abnormal metabolic processes in fat with increased inflammation. So extra weight is a double whammy.

Inflammation can also occur via another food avenue. Some types of arthritis such as gout are directly linked to food. Foods that are high in purines are converted by the body into uric acid which causes inflammation and damage to the joints and kidneys. By reducing the intake of high purine foods and taking appropriate medication, People with gout can lead a relatively normal, pain-free life.

So what else can be done to reduce inflammation through a better diet. The key task is to eliminate foods that can potentially make inflammation worse, such as saturated fats and trans fats… and at the same time increasing the amount of foods that might suppress inflammation.

Not all fats are bad. For example, foods that contain omega-3 fatty acids decrease inflammation by suppressing the production of cytokines (chemical messengers) and enzymes that promote inflammation within the synovium (lining of the joint) and cause damage to cartilage. A number of well-controlled studies have shown that omega-3 fatty acids have a modest but definite anti-inflammatory effect in rheumatoid arthritis.

Some data also supports the use of omega-3 fatty acids in suppressing the inflammation that can occur with osteoarthritis as well. What foods are high in omega-3? They are cold water fish (salmon, herring, sardines, anchovies, rainbow trout, and oysters), flaxseed, and walnuts.

Another “food” to consider is olive oil. This oil which can be used for saut