Dietetic treatment for patients with chronic arthritis has exercised the minds of investigators and clinicians for many years. For a considerable time, it was believed that the proteins constituted an undesirable part of the diet of an arthritic patient. It was felt that an excess of uric acid in the blood was responsible for many conditions of the joints. This conception persisted until Garrod1 demonstrated that in gout alone, of all the rheumatic conditions, there was a definite excess of any protein metabolite in the blood. In spite of this, there is still considerable confusion as to the rôle that the proteins play in the causation of disease of the joints. It may be stated at this time that, with the possible exception of those rare cases in which a definite food sensitization is present and is demonstrable by skin tests, the protein metabolism is normal in chronic arthritis.