Dietary choices significantly impact osteoarthritis pain and progression after age 50

A large majority of people over 50 experience joint pain, stiffness, and reduced mobility, affecting nearly 8 out of 10 patients. While many consider this an inevitable part of aging, osteoarthritis is not solely a consequence of aging; diet plays a crucial role in its onset, aggravation, and relief. Osteoarthritis involves the progressive wear of cartilage, the tissue protecting bone ends in joints. Over time, cartilage thins, friction increases, and inflammation sets in, leading to pain, stiffness, and limited movement. An often-overlooked factor aggravating this process is an inflammatory diet, which maintains chronic inflammation in the body. To mitigate this, it is advised to limit sugary drinks, biscuits, pastries, fried and very fatty foods, excess red meat, industrial broths high in salt, and refined flours, as these promote inflammation and accelerate joint degradation. Conversely, an adapted diet can reduce inflammation and protect joints. Beneficial foods include spices and local plants like ginger, garlic, parsley, turmeric, and moringa for their natural anti-inflammatory properties. Good fats from fatty fish sardines, mackerel rich in omega-3s, seeds peanut, sesame, nuts, and avocado are also important. Cold-pressed vegetable oils such as rapeseed, peanut, soybean, moringa oil, and shea butter are nutritionally valuable. Local green vegetables like baobab leaves, spinach, sorrel, amaranth, and lettuce are rich in antioxidants. Local fruits rich in vitamin C and a