Guess what, Pizza is probably not the junk food that your doctor at all times asks you to avoid. If prepared with fresh ingredients and in an ideal balance of carbs, protein and fats, it will probably be a nutritious selection for individuals with rheumatoid arthritis, a study has found.

Rheumatoid arthritis (RA) is an autoimmune disease that happens when the immune system by mistake attacks healthy cells, causing inflammation and painful swelling. The patients show symptoms equivalent to pain, swelling, weakness, fever, tenderness and weight reduction.

Health experts generally suggest inflammation-reducing food for individuals with rheumatoid arthritis. Whole grains, fatty fish, nuts, olive oil, fruit and veggies are a number of the advisable food.

In the newest study, published in Nutrients, researchers evaluated the dietary effects of straightforward accessible meals like pizza on patients with rheumatoid arthritis.

Records show out of 5 billion pizzas sold worldwide every year, a whopping three billion are consumed within the U.S. Moreover, over 200 million Americans eat frozen pizzas, which are sometimes high in calories and sodium.

Nonetheless, in Italy, pizza is taken into account a balanced meal. Around 48% of Italians devour pizzas cooked at home with fresh mozzarella cheese and cherry tomatoes over a lean type 00 wheat flour using olive oil, salt and yeast. Researchers imagine fresh ingredients and licensed recipes help to bring out their anti-inflammatory and antioxidant effects.

The study included participants from Italy, all aged between 18 and 65 and had rheumatoid arthritis for at least three months. Researchers measured the severity of the disease and gathered details about their food plan using a food frequency questionnaire.

Participants who ate half a pizza greater than once per week showed a major reduction in disease severity in comparison to those that ate lower than two times monthly. In those with high severity of the disease, the positive impact was clear as they showed reductions of 80%, based on each logistic regression and linear models.

“These useful effects were likely driven by mozzarella cheese and, to a lesser extent, by olive oil, although we were unable to evaluate the possible contribution of tomato sauce,” the researchers wrote.

Published by Medicaldaily.com