Polymyalgia Diet

What’s the right diet for polymyalgia patient? Polymyalgia diet is required in order to avoid polymyalgia attack.

Polymyalgia rheumatica is a distinctive inflammatory disease in which a polymyalgia patient experiences fatigue, low grade fever, muscle pain and stiffness. Pain mostly occurs in the muscles around the neck, hips and shoulders. Depression, weight loss and loss in appetite are also the common symptoms of PMR.

A healthy diet helps reduce the symptoms of polymyalgia rheumatica aside from taking corticosteroid medications which is the primary treatment. A polymyalgia diet can also reduce inflammatory responses which trigger swelling and pain while improving weight control to prevent strain due to additional weight.

Polymyalgia diet must include anti-inflammatory foods such as ginger, turmeric, garlic, chillies which should be taken everyday.

  • Turmeric can be added to food or mixed with rice.
  • Olive oil can be used to fry foods and can cut inflammation caused by PMR.
  • Pineapple can also be effective but must be eaten separately for getting maximum positive results.
  • Cabbages and avocados must also be part of the fruit and vegetable diet.
  • Beetroot can be eaten raw or can be mixed in salads for better results.
  • Mushrooms should also be part of the polymyalgia diet.

A diet high in calcium and vitamin D is also a good polymyalgia diet. Vitamin D and calcium work together to treat PMR since Vitamin D is essential for absorbing and processing the calcium contained in foods taken. A good source of vitamin D is sunlight. Vitamin D can also be abundantly obtained from oily fish such as salmon and catfish as well as from soya milk and vegetable margarine. A cup of milk each day is a good source of calcium and already provides 30 percent of daily calcium requirement. Dark leafy vegetables such as kale, watercress, collard greens and arugula are the best non-dairy sources of calcium.