Answer:

Joint pain is common in individuals with osteoarthritis, arthritis, or metabolic disorders like high uric acid levels. It can stem from cartilage erosion, synovial membrane inflammation, damage to the soft tissue surrounding the joints, or exposure to cold, damp weather.

You can consume about 100-150 g of eggplant per week. It's best prepared by baking, steaming, or stewing; avoid excessive frying or eating it raw. Eggplant is rich in antioxidants, particularly anthocyanins and nasunin, which help reduce inflammation, protect cells, and support cardiovascular health. It's also a good source of fiber, vitamins C and K, potassium, and folate, which aid in combating inflammation and maintaining bone density.

Eggplant belongs to the nightshade family and contains solanine, a naturally occurring bitter compound. In some sensitive individuals, solanine can cause joint pain and stiffness or exacerbate inflammatory symptoms, especially in those with rheumatoid arthritis. The oxalate content in eggplant can bind with calcium, potentially posing problems for people at risk of kidney stones or gout.

Those experiencing joint pain should limit eggplant consumption. Photo: Trong Nghia

It's advisable to limit purine-rich foods (organ meats, red meat, seafood), sugary drinks, and alcohol. Instead, focus on leafy greens, fruits high in vitamin C, fatty fish, nuts, low-fat dairy, and foods rich in natural collagen. Staying hydrated, engaging in light exercise, and maintaining a healthy weight can also help alleviate joint stress.

Consulting specialists in orthopedics and nutrition is recommended for a proper diagnosis and personalized dietary advice. Supplements like eggshell membrane, chondroitin sulfate, turmeric extract, collagen type II, and collagen peptides may help reduce pain, lubricate and nourish cartilage, and improve joint flexibility.

MSc. Dr. Nguyen Anh Duy Tung

Dietetics and Nutrition Department

Tam Anh General Hospital, District 7