Osteoarthritis rarely makes the headlines, even though around four million Italians suffer from it. But it can be prevented by following Professor Lanzetta's anti-osteoarthritis diet.
Osteoarthritis is a chronic and degenerative disease of our joints, primarily affecting the lining of our articulations — that is, the cartilage. It can involve the hands, perhaps the most affected part, the knees, the back as well as the shoulders, elbows and hip, predominantly in people over the age of 45.
Professor Lanzetta, an orthopaedic surgeon and consultant at the National Osteoarthritis Centre based in Monza, and the first surgeon to have performed a hand transplant, discussed the condition in his book entitled "La dieta anti-artrosi", written in collaboration with Dr Giuliano Ubezio, a dietitian.
It is well known that there is no single trigger for osteoarthritis, but rather a combination of factors such as family predisposition, a fairly sedentary lifestyle, age, obesity and, lastly, the constant wear of a particular joint or a traumatic injury. Women are more affected, especially with the onset of menopause.
What Lanzetta explains interestingly in the book, however, is the possibility that a correct and balanced, or even personalised, approach to eating can shield us from this condition — which can in some cases be debilitating — and that the route of pharmacological anti-inflammatories is no longer the path to follow.
It is now well established that diet plays a fundamental role, from a young age, in avoiding diseases linked to metabolic dysfunctions with consequent significant inflammatory processes. It therefore becomes essential to determine exactly which foods to consume, and to reach that conclusion it is necessary to carry out blood, urine and saliva tests on the patient.
Unfortunately, when we sit down at the table we do not think that certain foods can disturb us and trigger, over time, a significant inflammatory state; still less are we aware that other foods, more suited to us individually, help to lower inflammation.
As a general rule, the foods to avoid are meat, sugars, refined flours and excess fats. Among the foods to steer clear of are also tomatoes, potatoes, peppers and aubergines, because they contain solanine, a highly inflammatory substance. Dairy products rich in saturated fats, which promote the synthesis of prostaglandins — substances with a high inflammatory potential — should be reduced or eliminated.
Vegetarians, precisely because of their conscious abstention from meat, are less exposed to forms of osteoarthritis, especially if they favour vegetables from the cruciferous family (cauliflower, white cabbage, savoy cabbage, broccoli, etc.), consume wholegrain flours and cereals, use little salt and supplement with omega-3 fats.
The recommendation is to start incorporating good amounts of antioxidants into the diet, along with the aforementioned omega fats, long known as effective anti-inflammatories. In addition to the foods already mentioned, fish, nuts, red fruits rich in antioxidants, spices and certain types of fruit and vegetables are also recommended. Pineapple is ideal because it contains an enzyme, bromelain, that reduces inflammation. Apples are also excellent, as are strawberries, raspberries and blueberries. Among vegetables, prefer broccoli, cauliflower, black kale, squash, carrots raw and cooked, fennel, radishes, daikon. Among salad leaves, chicory is the better choice.
Courses of osteoarthritis supplements based on Boswellia serrata, known as the frankincense plant, are excellent, as is the by-now well-known turmeric, which as a supplement has a far higher concentration of active ingredient than the powder used in cooking. They work very effectively in reducing inflammation even in the acute phase, when pain is present.
Not to be overlooked is the action of black currant mg combined with Ampelopsis mg (Virginia creeper), which is capable of keeping inflammation under control, and mountain pine mg, excellent for its regenerative action on bone tissue and cartilage. To be taken twice a day away from meals in a little water, even over extended periods.
There are also products available on the market composed of a mix of active ingredients all aimed at the proper functioning of the joints, such as glucosamine and chondroitin combined with MSM (methylsulfonylmethane), an organic compound containing sulphur with marked anti-inflammatory activity. At a local level, it is possible to use creams based on capsaicin and devil's claw, to be applied several times a day to the affected area.