De Quervain's Tenosynovitis

Tendon and tendon sheath tissues are primarily composed of collagen fibers. Vitamin C, which aids in collagen synthesis (found in bell peppers, kiwis, and strawberries); Vitamin E and selenium, which are involved in tendon cell regeneration; and Omega-3 fatty acids, which have anti-inflammatory properties (found in mackerel, salmon, and perilla seeds), support recovery. Conversely, fried foods high in trans fats, alcohol, and sugary beverages promote the production of inflammatory mediators such as prostaglandins, exacerbating tendon sheath edema. Excessive consumption of ice drinks and cold foods also impairs local blood circulation. From a Korean Medicine Clinic Perspective, tendons maintain flexibility by receiving nourishment from the blood stored by the liver. Late-night snacks, alcohol, and spicy foods, which deplete this blood, make tendons even more vulnerable. Since weak digestive and absorption functions cause water and waste products to accumulate, preventing edema within the tendon sheath from subsiding, reducing flour-based and greasy foods and adopting a diet that places less burden on digestion is helpful. At Dongjedang, we provide dietary guidance by evaluating the patient's digestive function and overall condition.