Is Egg Bad for Arthritis? (Expert Answer)

Short Answer: Egg is good for arthritis, except for gout. Because it has choline and vitamin D, which can reduce inflammation and prevent bone loss, and purines, which can increase uric acid levels and trigger gout attacks.

Arthritis is a condition that affects your joints, which are the places where your bones meet.

In arthritis, your body experiences inflammation, swelling, stiffness, and pain in your joints.

This can lead to various health problems, such as reduced mobility, joint damage, and disability.

One of the key factors in managing arthritis is diet.

What you consume can affect your inflammation levels, which can impact your arthritis symptoms and overall health.

To effectively manage arthritis, you should consume anti-inflammatory foods like fruits, vegetables, fish, and nuts, and avoid inflammatory foods like refined grains, red meat, and processed food.

Now, egg is a food that comes from the ovary of a female bird, usually a chicken.

People usually eat eggs cooked in various ways, such as boiled, scrambled, fried, or baked.

Egg is good for arthritis because it contains choline and vitamin D, which are nutrients that can reduce inflammation and prevent bone loss.

However, egg is bad for gout, which is a type of arthritis caused by high uric acid levels in the blood.

This is because egg contains purines, which are compounds that can increase uric acid levels and trigger gout attacks.

One large egg can give you about 147 mg of choline (27% of your daily needs), 41 IU of vitamin D (10% of your daily needs), and 51 mg of purines (1.7% of your daily limit).

Choline can positively affect arthritis by lowering the levels of homocysteine, which is an amino acid that can cause inflammation and damage the cartilage in your joints.

Vitamin D can positively affect arthritis by regulating the immune system, which can prevent or reduce the severity of autoimmune arthritis, such as rheumatoid arthritis and psoriatic arthritis.

Vitamin D can also help maintain bone density and strength, which can prevent or slow down the progression of osteoarthritis.

Purines can negatively affect gout by increasing the production of uric acid, which can form crystals in your joints and cause sudden and severe pain, swelling, and redness.

Furthermore, egg is a source of protein and protein is good for arthritis.

Because, protein can help build and repair the tissues in your joints, muscles, and bones.

Protein can also provide energy and support your immune system.

You can eat up to two eggs per day safely.

More than that can cause high cholesterol, which can increase your risk of heart disease and stroke.

However, you shouldn’t eat eggs if you have gout or a high risk of gout to prevent gout attacks.

Because, eggs can raise your uric acid levels and worsen your symptoms.

You should stick to no more than three eggs per week to minimize the risk of gout.

Also, you shouldn’t eat eggs if you have an egg allergy or intolerance to prevent allergic reactions or digestive issues.

Because, eggs can trigger your immune system or cause inflammation in your gut.

You should avoid eggs and any products that contain eggs to prevent these problems.

You can buy fresh eggs in your local market or can order them online.

Always choose eggs that are clean, uncracked, and have a USDA grade shield on the carton.

Because, these eggs are more likely to be safe, fresh, and high quality.

You can store them in the refrigerator for up to three weeks.

Finally, remember, maintaining a healthy lifestyle, including a balanced diet, regular exercise, stress management and essential medical care is key to managing arthritis effectively.

I always recommend my arthritis patients to follow an arthritis-friendly diet to improve their overall well-being, and enjoy a longer and healthier life.

Was this article helpful?
YesNo

About the Author

Abdur Rahman Choudhury

Abdur Rahman Choudhury is a nutrition coach with over 7 years of experience in the field of nutrition.

He holds a Bachelor's (B.Sc.) and Master's (M.Sc.) degree in Biochemistry from The University of Burdwan, India. He was also involved with a research project about genetic variations in the CYP11A gene among PCOS and Metabolic Syndrome patients.

He has completed the following online courses: Stanford Introduction to Food and Health by Stanford University (US) through Coursera, Certificate in Nutrition from Fabulous Body Inc. (US), Lose Weight and Keep It Off certificate course from Harvard Medical School (US), and Nutrition and Disease Prevention by Taipei Medical University (Taiwan) through FutureLearn.

Abdur currently lives in India and keeps fit by weight training and eating mainly home-cooked meals.

Leave a Comment