Best Anti-Inflammatory Foods and Diet to Ease Arthritis Pain — Guide for the United States 2025

Why diet matters for arthritis and joint health

Diet influences systemic inflammation, body weight, muscle mass and metabolic health — all factors that affect joint pain and function. Recent 2025 evidence (a systematic review and meta‑analysis of randomized trials) shows dietary interventions improve pain, physical function and body weight in people with osteoarthritis, with calorie‑restricted (reduced‑energy) diets producing the largest benefits. Dietary change is most effective when combined with progressive, joint‑safe exercise and professional support.

Most evidence-backed strategy: weight loss for osteoarthritis pain relief

• What the evidence shows: A 2025 meta‑analysis of randomized controlled trials (898 participants across 9 RCTs) found dietary interventions significantly reduced pain (standardized mean difference ≈ –0.67) and improved function. Reduced‑energy (calorie‑restricted) diets produced the biggest effects on pain (SMD ≈ –0.85), function (SMD ≈ –0.95) and weight loss (mean ≈ –3.1 kg).
• Who benefits most: Adults with osteoarthritis who have excess weight or obesity.
• Practical application: Under clinician or registered dietitian supervision, aim for a structured calorie deficit that supports a 5–10% body‑weight reduction over time, combined with progressive strengthening and aerobic activity tailored to your joints.

Adopt a Mediterranean or plant‑forward eating pattern as a baseline

• Why it helps: Mediterranean and plant‑forward patterns emphasize olive oil, vegetables, fruits, whole grains, legumes, nuts and fatty fish — sources of monounsaturated fats, fiber, polyphenols and omega‑3s that lower systemic inflammation and support heart health.
• How to implement: Use olive oil as the main added fat, fill half your plate with vegetables and fruit, choose whole grains and legumes, snack on nuts, and include fatty fish regularly.

Prioritise omega‑3 fats (food first)

• Evidence and benefits: Omega‑3s (EPA/DHA from fatty fish; ALA from walnuts and flax) have anti‑inflammatory and potential chondroprotective effects and are supported by 2025 reviews.
• Food sources: Salmon, mackerel, sardines, herring, walnuts, ground flaxseed and chia.
• Supplements: If dietary intake is inadequate, discuss fish‑oil supplements with your clinician—supplementation decisions should be individualized and consider medical history and medications.

Reduce pro‑inflammatory components of the Standard American / Western diet

• Foods to limit: Refined carbohydrates, added sugars (sugary drinks, sweets), ultra‑processed foods, fried foods, processed and high‑saturated‑fat red meats.
• Replace with: Whole fruits and vegetables, whole grains, legumes, lean or plant proteins, and healthier fats (olive oil, avocados, nuts).

Use antioxidant and polyphenol‑rich foods to reduce oxidative stress and pain

• Helpful foods: Berries (including cherries), green tea, colorful fruits and vegetables, turmeric/curcumin in foods.
• Evidence: 2025 reviews indicate polyphenols, flavonoids and curcumin can reduce oxidative stress and may lessen joint pain; standardized curcumin supplements should be discussed with a clinician if considered.

Balance protein to protect muscle and joint support

• Why protein matters: Maintaining muscle mass helps support joints and maintain function, especially for older adults.
• Recommended targets: For many older adults with osteoarthritis, evidence supports higher intakes than the general adult minimum — roughly 1.2–1.5 g/kg/day may be appropriate, implemented under professional guidance.
• Caution on supplements: Very high‑dose isolated BCAA supplements may increase inflammation or metabolic risk; prioritize whole‑food protein sources (lean meats, dairy or fortified plant alternatives, legumes, tofu) and spread intake across meals.

Fat quality and general macronutrient guidance

• Evidence‑based targets: Emphasize monounsaturated fats (olive oil, avocados) and omega‑3 PUFAs; keep total dietary fat in a general range consistent with clinical guidance (roughly 20–35% of total energy) and saturated fat under about 10% of calories.
• Why quality matters: Substituting saturated fats with monounsaturated and omega‑3 fats reduces inflammatory markers and cardiometabolic risk.

Use supplements cautiously and in context

• What the evidence says: Common supplements (glucosamine, chondroitin, vitamin D) show inconsistent benefit in knee osteoarthritis. Omega‑3s and some polyphenols/curcumin have more promising evidence but require standardized dosing and safety checks.
• Practical approach: Discuss any supplement with your clinician; avoid replacing proven strategies (weight loss, diet quality, exercise) with unproven over‑the‑counter supplements.

Combine diet with exercise and professional support for the best outcomes

• Why combine: Trials and reviews show the most durable improvements in pain and function when diet and exercise are combined (weight loss plus progressive strengthening and aerobic activity).
• Who to involve: Registered dietitians, physical therapists, primary care clinicians or rheumatologists can coordinate safe, individualized plans.

Practical, immediate changes you can make today in the United States

• Plate approach: Make half your plate vegetables and fruit; choose whole grains; include a portion of lean or plant protein; add healthy fats like olive oil or nuts.
• Food swaps: Replace sugary beverages with water or unsweetened tea; swap butter for olive oil; choose fatty fish twice weekly or include plant omega‑3s; limit processed meats and ultra‑processed snacks.
• If overweight: Consider a modest, clinician‑guided calorie deficit aiming toward a 5–10% weight loss goal over months, paired with joint‑appropriate exercise.
• Monitor and personalize: Work with a dietitian or clinician if you have medical conditions (diabetes, kidney disease, medication needs) or complex dietary requirements.

What to expect and when to seek medical guidance

• Timeline: Some pain and function improvements may be noticed within weeks to months as weight changes and dietary inflammation markers shift; however, sustainable changes take time.
• Seek guidance if: You have sudden worsening of symptoms, signs of infection/inflammation not explained by OA, or complex medical conditions requiring dietary modification.
• Coordinate care: Your healthcare team can help set safe weight‑loss targets, adjust medications as weight or activity changes, and recommend appropriate testing (e.g., vitamin D status) if indicated.

Summary — practical takeaways for 2025

• The strongest dietary lever to reduce osteoarthritis pain is weight loss for people with overweight/obesity — aim for 5–10% body‑weight loss under supervision.
• Use a Mediterranean/plant‑forward pattern as an anti‑inflammatory baseline, prioritising olive oil, vegetables, whole grains, legumes, nuts and fatty fish.
• Increase dietary omega‑3s, choose polyphenol‑rich foods, balance protein to preserve muscle, and limit processed, refined and high‑saturated‑fat foods.
• Combine diet with progressive exercise and professional support; discuss supplements with your clinician rather than relying on them alone.

Sources

• U.S. Department of Veterans Affairs. “Anti‑inflammatory diet: calming the fire.” 2024–2025 VA Healthy Teaching Kitchen resources. https://news.va.gov/138639/anti-inflammatory-diet-calming-the-fire/
• Augustyniak et al. “The effectiveness of dietary intervention in osteoarthritis management: a systematic review and meta‑analysis of randomized clinical trials.” European Journal of Clinical Nutrition. 2025. https://www.nature.com/articles/s41430-025-01622-0
• Grygiel et al. “Diet in Knee Osteoarthritis—Myths and Facts.” Nutrients (open access). 2025. https://pmc.ncbi.nlm.nih.gov/articles/PMC12157890/

Disclaimer: This article summarizes scientific findings and general guidance as of 2025 and is for informational purposes only. Individual needs vary. For personalized medical or dietary advice, consult a licensed clinician, registered dietitian or other qualified health professional.