Reducing Your Risk for Arthritis: The Power of Food

Release Date: 2/11/2024

Family and Consumer Sciences

Abstract

Arthritis is the swelling or tenderness of the joints, and one in four adults within the United States have been diagnosed with some type of it. Arthritis can happen because of genetics and aging, but other factors, such as diet and lifestyle, may contribute to it. This publication describes the modifiable factors contributing to arthritis and tips to reduce risk for arthritis. It also includes some relevant recipe ideas.

About this Publication

This document is FSHN20-39, one of a series of the Food Science and Human Nutrition Department, UF/IFAS Extension. Original publication date October 2020. Revised November 2023. Visit the EDIS website at https://edis.ifas.ufl.edu for the currently supported version of this publication.

Authors

Sarah Curl

graduate student, UF/IFAS Department of Food Science and Human Nutrition, Gainesville, FL

Jodi Fitzgerald

former medical student, University of Florida College of Medicine, Gainesville, FL; board certified family medicine physician, rural health & critical access hospital practitioner, Pioneers Medical Center, Meeker, Colorado

Danielle Nelson

associate professor and associate chief medical informatics officer, UF Department of Community Health and Family Medicine, Gainesville, FL

Jeanette Andrade

Contact

Specialist

University of Florida

associate professor and director, UF Master of Science, Dietetic Internship (MS-DI) program, UF/IFAS Department of Food Science and Human Nutrition, Gainesville, FL

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Publication #FSHN20-39