Nutrition and Arthritis

Callaghan, Alison, Rayman, Margaret

ISBN 10: 1405124180 / ISBN 13: 9781405124188

Published by Wiley & Sons, Incorporated, John, 2006

About this Item

Ships from the UK. Former library book; may include library markings. Used book that is in excellent condition. May show signs of wear or have minor defects.

Seller Inventory # GRP80506324

Bibliographic Details

• Title: Nutrition and Arthritis
• Publisher: Wiley & Sons, Incorporated, John
• Publication Date: 2006
• Language: English
• ISBN 10: 1405124180
• ISBN 13: 9781405124188
• Binding: Soft cover
• Edition: 1st Edition.
• Condition: Very Good
• Weight: 1.354 pounds

About this title

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.

About the Author

Dr Margaret Rayman is Reader (Associate Professor) in Nutritional Medicine and Course Director of the Nutritional Medicine Masters’ Programme in the School of Biomedical and Molecular Sciences, University of Surrey, Guildford, UK.

Alison Callaghan is Senior Dietician at Queen Elizabeth The Queen Mother Hospital, Kent, UK.