Polymyalgia Diet to Reduce Inflammation: A Practical, Steroid-Smart Plan

A clear PMR diet blueprint: Mediterranean-style meals to lower metabolic stress and support steroid treatment — what to eat, what to limit, a 7-day starter menu, shopping list, and simple habits that steady blood sugar, blood pressure, weight, sleep, and energy.

Medications control polymyalgia rheumatica (PMR). Food helps you feel better while treatment works — supporting energy, sleep, weight, blood sugar, blood pressure, bones, and heart health. Think patterns, not miracle foods.

This guide gives you a clear plate model, shopping list, sample menus, and “real-life” tactics that actually stick when you’re on steroids.


The Big Idea (in one plate)

The PMR Plate (Mediterranean-style, steroid-smart):

  • ½ plate plants: vegetables and fruit (aim for 2–3 colours/day)
  • ¼ plate protein: fish, poultry, eggs, tofu/tempeh, beans or lentils
  • ¼ plate slow carbs: intact grains (oats, brown rice, quinoa), beans/lentils, potatoes with skins
  • + a thumb of healthy fat: extra-virgin olive oil, nuts, seeds, avocado
  • Drink: water or unsweetened tea/coffee

Why this works:

  • Plants deliver fibre and polyphenols that nudge down background inflammation.
  • Adequate protein tamps down steroid-driven appetite and protects muscle.
  • Slow carbs steady blood sugar—especially important on prednisone.
  • Olive oil, nuts, fish supply heart-healthy fats linked with lower inflammatory markers.

Steroid-smart guardrails (the few rules that move the needle)

  1. Kick sugary drinks (soda, sweet tea, juice). Swap for water/sparkling water; whole fruit beats juice.
  2. Tame sodium to ease puffiness and blood pressure: prefer home-cooked; scan labels; ask restaurants for “no added salt.”
  3. Protein at every meal (about a palm-sized portion): fish, eggs, Greek yogurt, tofu/tempeh, legumes, poultry.
  4. Fibre goal: 25–35 g/day. Build from vegetables, beans, oats, berries, chia/flax.
  5. Fish twice weekly (salmon, trout, sardines, mackerel) or consider an omega-3 supplement if appropriate.
  6. Bone basics: calcium (diet first; supplement if short) + vitamin D per your clinician.
  7. Alcohol: thoughtful and modest, especially if you take methotrexate or have abnormal liver tests—clear limits with your clinician.

What to eat more of

  • Vegetables and fruit: at least 5 servings/day; include leafy greens, crucifers (broccoli, cabbage), tomatoes, berries, citrus.
  • Legumes: lentils, chickpeas, black beans 4–7 times/week—protein + fibre in one.
  • Whole grains: oats, barley, brown rice, quinoa, farro; limit white breads and sugary cereals.
  • Nuts & seeds: almonds, walnuts, pistachios, chia, flax (1 small handful or 1–2 tbsp/day).
  • Fermented and cultured dairy (if tolerated): plain yogurt/kefir for protein + probiotics.
  • Herbs and spices: turmeric, ginger, garlic, cinnamon, rosemary—flavour without sodium.

What to ease back on (without food guilt)

  • Added sugars (especially beverages and desserts-as-habit)
  • Ultra-processed snacks/meals (chips, candy, packaged pastries, many frozen entrées)
  • High-sodium choices (canned soups, deli meats, take-out sauces)
  • Refined starches (white breads, crackers) as daily staples
  • Deep-fried foods as routine

A 7-day starter menu (plug-and-play)

Breakfasts (rotate):

  • Steel-cut oats cooked in milk/fortified alternative; top with berries + walnuts
  • Greek yogurt parfait with chia, banana, and cinnamon
  • Veggie omelette + side of tomatoes + whole-grain toast
  • Tofu scramble with spinach and peppers + avocado

Lunches (rotate):

  • Lentil-vegetable soup + olive-oil side salad
  • Tuna-white bean salad (olive oil, lemon, parsley) over mixed greens
  • Chickpea “power bowl” (roasted veg, quinoa, tahini-lemon drizzle)
  • Leftover salmon + farro + arugula with olives

Dinners (rotate):

  • Salmon, tray-baked vegetables, and small potatoes (skins on)
  • Chicken thighs with rosemary + barley + green beans
  • Tofu-veggie stir-fry over brown rice; finish with sesame seeds
  • Turkey or bean chili; side cabbage-apple slaw
  • Whole-wheat pasta with sardines, garlic, chili, broccoli rabe; olive-oil finish
  • Baked cod with tomato-olive relish + quinoa tabbouleh
  • “Breakfast for dinner”: eggs, sautéed greens, mushrooms, tomatoes

Snacks (choose 1–2/day):

  • Fruit + handful of nuts
  • Hummus with carrots/cukes
  • Plain yogurt with flaxseed
  • Cottage cheese + pineapple
  • Apple + peanut/almond butter

Shopping list (one week, 1–2 people)

  • Produce: leafy greens, broccoli/cauli, peppers, tomatoes, onions/garlic, carrots/cukes, berries, bananas, citrus, apples, avocado, lemons.
  • Proteins: salmon (2 fillets), white fish or cod, chicken thighs, eggs, Greek yogurt/kefir, tofu/tempeh, canned tuna/sardines, canned beans (lentil, chickpea, black), cottage cheese.
  • Pantry: extra-virgin olive oil, oats, brown rice/quinoa/farro, low-sodium beans/soups or dry lentils, crushed tomatoes, nuts/seeds (walnut, almond, chia, flax), herbs/spices, low-sodium broth.
  • Extras: whole-grain bread/tortillas, tahini, vinegar, olives, dark chocolate (fine in modest portions).

Meal-prep shortcuts (for low-energy days)

  • One sheet pan: protein + two veg + olive oil + spices → 25–30 minutes.
  • Grain bucket: cook a pot of brown rice or farro; cool and refrigerate for quick sides.
  • Protein in batches: roast chicken thighs or bake tofu slabs for 3–4 lunches.
  • Cut once, use thrice: pre-chop onions/peppers/carrots on day 1.
  • Emergency kit: tuna/sardines, canned beans, jarred roasted peppers, microwavable grains.

If blood sugar is your pain point (Prednisone edition)

  • Protein first: start meals with protein + veg; add carbs after.
  • Pair carbs with protein/fat (e.g., oats + yogurt + nuts; crackers + hummus).
  • Earlier eating window: heavy dinners late at night worsen sleep and glucose.
  • Walk 10–15 minutes after meals when you can—small, reliable impact.

If fluid retention/blood pressure is your pain point

  • Cap sodium (<2,300 mg/day unless told lower) and watch breads/soups/sauces.
  • Cook at home most nights; “no added salt” at restaurants.
  • Hydrate regularly; elevate legs when resting; keep moving gently.

Supplements: keep it minimal, make it safe

  • Vitamin D and calcium if diet falls short—dose per clinician.
  • Omega-3 (EPA/DHA) if you rarely eat fish; choose third-party-tested brands.
  • Magnesium glycinate/citrate can help sleep or bowel regularity for some; avoid high doses with kidney disease.
    Always check for drug interactions (anticoagulants, methotrexate, others) before adding supplements.

Eating out without derailing the plan

  • Scan for grilled/baked mains, vegetable sides, olive-oil dressings.
  • Ask for sauce on the side; split salty or heavy dishes.
  • Default drink: sparkling water with citrus.
  • Treat dessert as occasional, shared, and portioned.

Track one thing for 14 Days (so you know it’s working)

Pick one: minutes of morning stiffness, average sleep hours/awakenings, weekly weight/waist, or home BP average. Keep the habits that improve your number by ≥20–30% and feel sustainable; drop the rest.


Common myths

  • “A special food will cure PMR.” No food cures PMR; medications do. Food makes the journey safer and smoother.
  • “All carbs are bad.” Not true. Intact, fibre-rich carbs are part of the plan; sugary drinks and refined starches are the problem.
  • “I must avoid fruit.” Whole fruit is fine; juice is the issue.

Bottom line

A Mediterranean-style, steroid-smart pattern — plants, lean proteins, slow carbs, and healthy fats — reduces metabolic stress while your medications control PMR.

Keep it simple: the PMR Plate, a few strong guardrails, easy batch-cooking, and one metric to track. Small, steady changes compound into better days and steadier tapers.

2 comments
  1. really good reading i have been told today i have PMR also crohns so there is a lot i cant have of the above diet but will try everything else when my appetite returns

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