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Forum Home > Tips to ease the pain when living with arthritis > Diagnosis of rheumatoid arthritis

Alice
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Posts: 370

Story By : Organized Wisdom

The first step in the diagnosis of rheumatoid arthritis is a meeting between the doctor and the patient. The doctor reviews the history of symptoms, examines the joints for inflammation and deformity, the skin for rheumatoid nodules, and other parts of the body for inflammation. Certain blood and X-ray tests are often obtained. The diagnosis will be based on the pattern of symptoms, the distribution of the inflamed joints, and the blood and X-ray findings. Several visits may be necessary before the doctor can be certain of the diagnosis. A doctor with special training in arthritis and related diseases is called a rheumatologist.

The distribution of joint inflammation is important to the doctor in making a diagnosis. In rheumatoid arthritis, the small joints of the hands, wrists, feet, and knees are typically inflamed in a symmetrical distribution (affecting both sides of the body). When only one or two joints are inflamed, the diagnosis of rheumatoid arthritis becomes more difficult. The doctor may then perform other tests to exclude arthritis due to infection or gout. The detection of rheumatoid nodules (described above), most often around the elbows and fingers, can suggest the diagnosis.

Abnormal antibodies can be found in the blood of patients with rheumatoid arthritis. An antibody called "rheumatoid factor" can be found in 80% of patients. Citrulline antibody (also referred to as anti-citrulline antibody, anti-cyclic citrullinated peptide antibody, and anti-CCP) is present in most patients with rheumatoid arthritis. It is useful in the diagnosis of rheumatoid arthritis when evaluating patients with unexplained joint inflammation. A test for citrulline antibodies is most helpful in looking for the cause of previously undiagnosed inflammatory arthritis when the traditional blood test for rheumatoid arthritis, rheumatoid factor, is not present. Citrulline antibodies have been felt to represent the earlier stages of rheumatoid arthritis in this setting. Another antibody called the "antinuclear antibody" (ANA) is also frequently found in patients with rheumatoid arthritis.

A blood test called the sedimentation rate (sed rate) is a measure of how fast red blood cells fall to the bottom of a test tube. The sed rate is used as a crude measure of the inflammation of the joints. The sed rate is usually faster during disease flares and slower during remissions. Another blood test that is used to measure the degree of inflammation present in the body is the C-reactive protein. Blood testing may also reveal anemia, since anemia is common in rheumatoid arthritis, particularly because of the chronic inflammation.

The rheumatoid factor, ANA, sed rate, and C-reactive protein tests can also be abnormal in other systemic autoimmune and inflammatory conditions. Therefore, abnormalities in these blood tests alone are not sufficient for a firm diagnosis of rheumatoid arthritis.

Joint X-rays may be normal or only show swelling of soft tissues early in the disease. As the disease progresses, X-rays can show bony erosions typical of rheumatoid arthritis in the joints. Joint X-rays can also be helpful in monitoring the progression of disease and joint damage over time. Bone scanning, a radioactive test procedure, can demonstrate the inflamed joints. Bone scanning, a radioactive procedure, can also be used to demonstrate the inflamed joints. MRI scanning can also be used to demonstrate joint damage.

The American College of Rheumatology has developed a system for classifying rheumatoid arthritis that is primarily based upon the X-ray appearance of the joints. This system helps medical professionals classify the severity of your rheumatoid arthritis.

Stage I

No damage seen on X-rays, although there may be signs of bone thinning

Stage II

On X-ray, evidence of bone thinning around a joint with or without slight bone damage

Slight cartilage damage possible

Joint mobility may be limited; no joint deformities observed

Atrophy of adjacent muscle

Abnormalities of soft tissue around joint possible

Stage III

On X-ray, evidence of cartilage and bone damage and bone thinning around the joint

Joint deformity without permanent stiffening or fixation of the joint

Extensive muscle atrophy

Abnormalities of soft tissue around joint possible

Stage IV

On X-ray, evidence of cartilage and bone damage and osteoporosis around joint

Joint deformity with permanent fixation of the joint (referred to as ankylosis)

Extensive muscle atrophy

Abnormalities of soft tissue around joint possible

Rheumatologists also classify the functional status of people with rheumatoid arthritis as follows:

Class I: completely able to perform usual activities of daily living

Class II: able to perform usual self-care and work activities but limited in activities outside of work (such as playing sports, household chores)

Class III: able to perform usual self-care activities but limited in work and other activities

Class IV: limited in ability to perform usual self-care, work, and other activities

The doctor may elect to perform an office procedure called arthrocentesis . In this procedure, a sterile needle and syringe are used to drain joint fluid out of the joint for study in the laboratory. Analysis of the joint fluid in the laboratory can help to exclude other causes of arthritis, such as infection and gout. Arthrocentesis can also be helpful in relieving joint swelling and pain. Occasionally, cortisone medications are injected into the joint during the arthrocentesis in order to rapidly relieve joint inflammation and further reduce symptoms.

For more information click the link below :

http://organizedwisdom.com/helpbar/index.html?return=http://organizedwisdom.com/Rheumatoid_Arthritis_Diagnosis&url=www.medicinenet.com/rheumatoid_arthritis/page3.htm#4howisrad

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May your life be filled with good friends and good food ! :D

July 19, 2009 at 7:04 AM Flag Quote & Reply

Just Jim
Member
Posts: 88

good post

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GO STEELERS !

July 19, 2009 at 7:10 AM Flag Quote & Reply

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Cooking terms and abbreviations:

c. = cup

T. = tablespoon

tsp. = teaspoon

lb. = pound

lg. = large

Pinch = app. 1/8 of teaspoon

Allemande: one of the four mother sauces. It is an egg-enriched velouté. A velouté is a white stock-based sauce.

Al dente: usually referring to pasta—slight crunch to the bite.

Au jus: the drippings released from meats as they are slow cooked.

Bake: to cook food in the oven, usually with little fat or liquid. Also refers to the cooking of baked goods.

Bard: the process of wrapping meat in a thin layer of fat to retain moisture.

Baste: to pour or spoon liquid over food while cooking.

Béarnaise sauce: an emulsified butter sauce made with egg yolks and clarified butter, seasoned with tarragon, shallots, and vinegar. Usually served with steak.

Béchamel sauce: This is also one of the four mother sauces. It is a white sauce made from a butter and flour roux. There are hundreds of sauces that start with this classic white sauce.

Beurre blanc sauce: a classic French sauce made from a wine and vinegar reduction finished off with butter.

Blanch: to immerse food into boiling water briefly to par cook. The food will then be finished using a second cooking method. This method is also used in the canning process of fruits and vegetables to remove the skins.

Braise: to simmer foods on the stovetop in a very small amount of some form of fat to brown.

Break: usually means a cream sauce has separated during the cooking process.

Butterfly: to cut food in half but not all the way through; when completed, it will resemble a butterfly with open wings and will lay flat on any surface.

Caramelize: to cook food over a fairly high heat until the foods’ natural sugars are fully released, and the food turns caramel in color.

Chiffonade: to roll leafy vegetables and cut into small strips.

Chutney: an Indian condiment made from fresh fruits, vegetables, and spices; usually spicy and sweet.

Confit: usually refers to duck or goose that has been slow cooked in large amounts of fat and stored in the fat until service.

Deglaze: to use liquid to remove the remits of the item cooked in a pan, such as meat, fish, poultry, and vegetables. Wine is usually the first choice for deglazing—some use stocks, broths, and water.

Egg wash: equal parts of water and beaten egg used to brush on baked goods for added color during baking and to seal pastry before baking.

Espagnole: one of the four mother sauces. It is a brown stock-based sauce used to make various other sauces. For example, to make this sauce you could start by using a beef stock and finish with seasonings and slurry.

Fillet: To remove the bones from fish, meat, or poultry.

Ganache: a creamy mixture of melted chocolate and heavy cream used over cakes and desserts.

Julienne: to cut vegetables or any food into small, even strips.

Leaven: the act of rising in baked goods. This usually happens when leavening agents are used such as baking soda, baking powder, potato starch, air, and whipped eggs.

Marinate: to soak foods in a seasoned liquid to enhance flavor.

Mince: The procedure used to chop food in tiny little pieces. This is usually performed with a chef’s knife.

Mirepoix: celery, carrots, and onions that are chopped and used as a soup base and to season other foods while cooking.

Mother sauce: There are four basic sauces that are referred to as mother sauces simply meaning they are the base sauce where many other sauces are created from them. Some believe there are five, the fifth being emulsified sauces such as mayonnaise and hollandaise sauce.

Pipe: This is when you are decorating cakes, cookies, and pastry using a pastry bag and a decorating tip. It is also when you are filling foods with a filling using a pastry bag.

Poach: to cook food in liquid.

Puree: to puree, grind, or mash solid foods to a smooth consistency.

Reduce: to boil liquid to concentrate its flavor and thickening.

Render: to cook down, melt the fat in meat.

Roux: flour and butter or any fat mixed to form a paste. Used to make a base for sauces or stews.

Sauté: to cook food quickly on the stovetop over high heat with little fat.

Sear: to brown quickly over high heat.

Simmer: to cook food over low heat for long periods of time.

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1/4 tsp 1 mL 1 ml

1/2 tsp 2 mL 2 ml

1 tsp 5 mL 5 ml

1 Tbl 15 mL 20 ml

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250 " 120 "

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