Many factors play a rôle in producing one or another form of chronic arthritis. The influence of diet has been given attention, but there have been few studies concerning its etiologic rôle. It has not been unusual to observe considerable improvement in chronic arthritis following the correction of faulty dietary habits, although frequently other therapeutic measures have been employed at the same time. The question arises of the importance of dietary factors in the causation of arthritis. An attempt is made here to reexamine the evidence for the relationship between diet and chronic arthritis, especially the possible etiologic relationship of long-continued, mildly deficient diets.
An evaluation has been made of the dietary history of seventy-five patients with chronic arthritis. There were twenty-seven patients with hypertrophic (degenerative) arthritis, forty with atrophic (rheumatoid) arthritis, and eight with what has been termed chronic infectious arthritis. Six of the latter eight cases were proved