Manipulation of dietary oil intake can significantly increase or decrease inflammation in rheumatoid arthritis depending on the type of oil being used.

The wrong kind of oils can increase inflammation in joints, while the “good” oils will help keep inflammation in check.

The main culprit in conventional oils are the overabundance of omega 6 fatty acids.

Diets that are too high in omega-6 fats have been associated with chronic diseases, such as heart disease, arteriosclerosis, diabetes and inflammatory tissue disorders such as rheumatoid arthritis. Many studies suggest that vegetable oils which contain omega-6 fatty acids can aggravate rheumatoid arthritis symptoms.

Balancing omega-6 fats with omega-3 fats in the diet, however, has been found to lessen these problems.

To reduce your intake of omega 6 fatty acids:

1. Avoid commercially produced vegetable oils

Oils in their natural state are healthful sources of essential fatty acids. Unfortunately, the standard commercial refining process destroys the EFAs and creates high levels of Trans- fatty acids, while removing important natural constituents and protective agents like minerals and vitamin E.

The result is that most commercial vegetable oils contain very little omega-3 linolenic acid and large amounts of the omega-6 linolenic acid.

2. Avoid trans-fats

A major cause of rheumatoid arthritis in the diet is man-made fats, such as trans-fatty acids and hydrogenated oils.

Trans-fats in the diet cause an enhancement of the body’s pro-inflammatory hormones (prostaglandin E2) and inhibition of the anti-inflammatory types (prostaglandin E1 and E3).

This undesirable influence exerted by Trans-fats on prostaglandin balance may render you more vulnerable to inflammatory conditions such as rheumatoid arthritis.

Trans-fats are destructive to health because the body misreads them. Trans-fats have the same chemical signature as omega-3s and omega-6s, so the body uses them for the same purposes. But they are structurally straight rather than bent, so the part of the cell membrane that needs to be porous becomes tight and rigid instead. This can lead to a variety of health problems—including rheumatoid arthritis.

Trans fats are found in many packaged processed foods, including baked goods, fast foods, snack foods, margarine’s, cookies, crackers, pastries, shortening and also in fried foods, such as French fries and doughnuts.

The rampant use of Trans-fats (in margarine’s, partially hydrogenated shortening, and deep-fat frying of fast-foods with vegetable oils) has clogged our cell membranes with unhealthy fats, making them more prone to insulin resistance and the risk of arthritis.

Limiting these types of fat is not only good for reducing arthritic inflammation but also for overall health.

Therefore:

• Cut back on salad dressings, margarine, fried foods, corn and canola oil.
• Avoid hydrogenated and partially hydrogenated oils, rich fatty foods and fried foods.

In addition, these substances make the internal environment more acidic. Acid in the joints promotes inflammation, which worsens symptoms and increases pain.

For frying and baking purposes use:

• Natural saturated fats such as (organic) butter and coconut oil.
• Monounsaturated oils- such as Organic Extra Virgin Olive Oil, Grape seed oil, and Avocado oil. [Avocado oil has a very high smoke point by comparison to other cooking oils, even olive oil].

Coconut oil in particular is highly recommended.

Organic coconut oil is all-natural highly saturated healthy vegetable fat. The un-saturates contain highly desirable essential fatty acids (EFA) vital for bodily function and good health.

Organic Virgin Coconut Oil is rich in Lauric Acid, a disease fighting fatty acid, found naturally in human milk. Lauric acid is known to contain strong anti-fungal and anti-microbial properties.

3. Avoid farmed fish

Avoid farmed fish such as farmed Salmon Halibut Tilapia etc. Even though current evidence suggests that oily fish is likely to be beneficial if you have an inflammatory type of arthritis. The problem is that many popular fish consumed in the United States have very low levels of beneficial omega-3 fatty acids. Even worse,, they contain very high levels of omega-6 fatty acids.

The combination could be a potentially dangerous food source for some patients with heart disease, arthritis, asthma and other allergic and auto-immune diseases that are particularly vulnerable to an exaggerated inflammatory response.

Related Articles:

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Omega-3 Essential Fatty Acids Can Treat the Symptoms of Rheumatoid Arthritis