Nutrition and Arthritis

Synopsis

Arthritis affects millions of people throughout the world and while its treatment is usually medical or surgical, there exists an increasingly large body of evidence concerning the positive effects of nutrition on the condition. There are over two hundred forms of rheumatoid disease, with conditions varying in prevalence. In this important title the authors have focussed on osteoarthritis (OA) and rheumatoid arthritis (RA), the most common arthritic diseases with the largest body of dietary data. Including coverage of disease incidence and prevalence, pathology, aetiology and measures of disease assessment and dietary risk factors, Nutrition and Arthritis is a clear, concise and user-friendly book gathering the latest research to bring the reader state-of-the-art information on: Micronutrients (e.g. vitamins C, D and selenium), food supplements and their potential to ameliorate arthritis Polyunsaturated fatty acids, with particular attention paid to n-3 fatty acids Glucosamine and chondroitin The value of exclusion, vegetarian, vegan and other dietary approaches Nutritionists and dietitians, including those working in the health services, rheumatologists, orthopaedic surgeons, general practitioners, osteopaths and commercial organisations involved in the formulation of dietary supplements will find this book an important and practical reference source. Libraries in medical schools and universities and research establishments where nutrition, dietetics and food science are studied and taught will find it a valuable addition to their shelves.

Copyright:

2006

Book Details

Book Quality:

Publisher Quality

Book Size:

280 Pages

ISBN-13:

9781405172875

Related ISBNs:

9780470775011, 9781405124188

Publisher:

Wiley

Date of Addition:

01/04/20

Copyrighted By:

N/A

Adult content:

No

Language:

English

Has Image Descriptions:

No

Categories:

Nonfiction, Cooking, Food and Wine, Medicine

Submitted By:

Bookshare Staff

Usage Restrictions:

This is a copyrighted book.