Diet for coxarthrosis of the hip joint

The development of coxarthrosis destroys the cartilage tissue, forming in its place voids, which gradually begins to fill the bone tissue.

Therefore, all movements of the patient become constrained and are accompanied by pain. At the initial stage of the disease, joint pain can occur periodically, and after a short rest disappear altogether. As for the later stages, the pain syndrome in the articular joint is almost always present and does not go away even after a night’s rest.

The causes of coxarthrosis are:

  1. circulatory disturbance;
  2. mechanical load on the joint;
  3. biochemical changes in cartilage;
  4. nutrition;
  5. excess weight;
  6. increased uric acid in the tissues of the body.
  7. violation of metabolic processes.
The role of nutrition in the treatment of coxarthrosis

While the disease is at the initial stage of development, changing the diet for the patient plays a huge role. First of all, diet therapy normalizes weight, which reduces the load on the joint and allows the cartilage to regenerate.

We must not forget that for the proper functioning of the articular joint, synovial fluid that nourishes the joint, which protects the cartilage tissue from drying out and affects the quality of depreciation, is of great importance. Therefore, it is so important to properly balance proteins, carbohydrates and fats.

But in this case it is impossible to overdo it with diet therapy, so as not to deprive the patient of the substances he needs. Otherwise, cartilage repair will occur very slowly. Specialists advise the patient to adhere to a fractional diet, avoiding the use of large portions. It is better to give preference to 5-6 meals a day with a small amount of food than to absorb half of the daily diet at a time.

Proper nutrition will help a dietitian take into account existing diseases. With self-selection of products, the patient can be harmed, which will entail only a deterioration in health.

Meat and fish products for coxarthrosis

The diet for coxarthrosis of the hip joint should include lean meat and fish, as well as jellies and jellies prepared from them. Due to the presence of gelatin in the last dishes, a natural source of collagen, joint restoration is much faster.

However, not every meat product is allowed for use with coxarthrosis. Most nutritionists believe that it is not the product itself that is harmful, but the method of its preparation. The introduction of a new technology into the food industry, which uses the extrusion of meat products with preservatives, has led to an increase in joint disease. These substances increase the accumulation of uric acid in the tissues of the body, which sooner or later causes an inflammatory process in the joints.

Therefore, diet therapy completely excludes:

  • sausages, bacon, ham, etc.;
  • smoked meats. During their production, meat shops practically stopped using smokehouses, and only special chemical processing is carried out, which gives a specific taste to a meat or fish product;
  • visiting fast food establishments.

When preparing meat and fish dishes, it is better to use such cooking methods as boiling, including steaming, baking in an oven or stewing in water. Before cooking, it is recommended to remove the skin from the poultry, and remove the fat from the meat, since it is here that a large amount of harmful substances is concentrated.

Milk products

To restore cartilage, the body urgently needs protein. In addition to meat products, dairy products are also rich in proteins. But they are of value to a patient with coxarthrosis not only as protein food. The presence of calcium in dairy products can effectively strengthen the bones.

Nutritionists recommend that you include:

  1. low-fat varieties of cottage cheese and cheese;
  2. dairy products;
  3. low fat milk.

Specialists recommend replacing whole cow’s milk with goat milk, which in large quantities contains protein-free nitrogen and better quality proteins containing vitamins PP and B1. The use of goat milk products does not cause the formation of mucus in the body, leading to a decrease in the body’s immunity.

Flour products

Also, a patient with coxarthrosis and carbohydrates are necessary, since they provide the body with energy. Moreover, it is necessary to give preference to complex carbohydrates (polysaccharides or monosaccharides) contained in honey, dried fruits and fruits.

The carbohydrates present in cereals, especially in oatmeal, buckwheat and brown rice, will be beneficial. But when cooking, do not digest them. It is enough to bring to a half-preparedness, wrap with a terry towel and let stand for some time. Then the porridge will be ready, while maintaining a maximum of nutrients.


In order to enrich the body with fats, it is recommended to include plant foods in the diet, which contribute to the restoration of cartilage cells and accelerate metabolic processes in the body. These products include nuts, seeds, and oil from them.

As for animal fats, marine fish with a high content of omega-3 fatty acids and butter are of particular value for patients with coxarthrosis.

What should be discarded

Since the disease most often occurs when metabolic processes are disturbed, diet therapy should exclude products that cause a similar pathology. The nutrition of the patient should not contain:

  • increased amount of salt (not more than 1 tsp per day);
  • bakery products of premium flour;
  • sugar, candy, chocolate;
  • “Empty” cereals, such as semolina, wheat, etc.

Of course, in the treatment of coxarthrosis one diet should not have high expectations. But as an additional therapy to the medical course, it will have an effective effect.

Getting rid of pain, swelling and restoration of cartilage will occur due to an increase in the rate of metabolic processes and normalization of weight in the patient.

Spread the love

Leave a Reply

Your email address will not be published. Required fields are marked *