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.

 

 

 

.