Nutrition and Rheumatic Disease (Nutrition and Health) by Laura A. Coleman, R. Roubenoff
By Laura A. Coleman, R. Roubenoff
During this ebook, specialists supply a finished evaluation of present wisdom concerning food and nutritional administration for the complicated set of rheumatic stipulations. in the disease-specific chapters, the authors current a old point of view, a dialogue of the foremost scientific good points, present administration and remedy, a overview of the literature with regards to dietary prestige and nutrition, and nutritional innovations, in line with present medical facts. the sphere of rheumatic ailments encompasses a good selection of pathologic tactics. This publication will significantly profit physicians focusing on inner drugs, relatives perform, and rheumatology.
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Additional resources for Nutrition and Rheumatic Disease (Nutrition and Health)
Nutrition-related biochemical indices might be affected by gout. CRP, the biomarker for inflammation, may be elevated when systemic inflammation and fever are present (35). Medications may also affect nutritional status, particularly folic acid and compromised intake from GI disturbances. Patients with gout are often prescribed medications for inflammation and uric acid control. Drugs that influence uric acid synthesis or excretion include probenecid, sulfinpyrazone, and allopurinol (19,35,36).
Clinical and functional tests have been better standardized in the past few decades, and now include both generic- and disease-specific quality-of-life measures. Environmental assessment is now also recognized as key to planning for the patient’s physical and social well-being. Easy-to-use and standardized tests of functional status are now available. The pressing challenges of the future include development of better methods for rapidly screening and assessing dietary intakes and incorporating results routinely into computerized databases and other communications to optimize patient care.
Some simply present a list of common foods and ask the respondent to recall consumption of the food over the past year. Because portion sizes and frequency of consumption are not included, estimates of nutrient intakes are not possible, but this type of FFQ may be useful for obtaining a picture of food patterns. A second type of instrument is the semi-quantitative FFQ, which attempts to get some estimate of total nutrient intake by including on the food list not only the most commonly eaten foods in the United States, but also the portion sizes and frequency of consumption.