LYCOS RETRIEVER 
Rheumatoid Arthritis: Ages
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Juvenile rheumatoid arthritis (JRA) is a form of arthritis in children ages 15 or younger that causes inflammation and stiffness of joints for more than six weeks. Unlike adult rheumatoid arthritis, which is chronic and lasts a lifetime, children often outgrow juvenile rheumatoid arthritis. However, the disease can affect bone development in the growing child.
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Environmental factors: Many scientists think that something must occur to trigger the disease process in people whose genetic makeup makes them susceptible to rheumatoid arthritis. A viral or bacterial infection appears likely, but the exact agent is not yet known. This does not mean that rheumatoid arthritis is contagious: a person cannot catch it from someone else.
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Although there is no cure for rheumatoid arthritis, the disease can be controlled in most people. Early, aggressive therapy to stop or slow down inflammation in the joints can prevent or reduce symptoms, prevent or reduce joint destruction and deformity, and prevent or lessen disability and other complications.
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A growing body of evidence indicates that infectious agents, such as viruses and bacteria, may trigger rheumatoid arthritis in people who have an inherited predisposition to the disease. Scientists are trying to discover which infectious agents may be responsible and how they trigger arthritis.
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The hallmark symptom of rheumatoid arthritis is morning stiffness that lasts for at least an hour. (Stiffness from osteoarthritis, for instance, usually clears up within half an hour.) Even after remaining motionless for a few moments, the body can stiffen. Movement becomes easier again after loosening up.
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Some rheumatoid arthritis patients have antibodies against milk proteins. For these individuals, it's important to eliminate or greatly reduce intake of cow's milk products. Cow's milk proteins are found mainly in dairy products such as milk, cheese, yogurt, and sour cream. Milk proteins may exist in some processed foods in the form of whey, powdered milk, and caseine or sodium caseinate, which appears in many "non-dairy" foods, like coffee creamers and whipped toppings.
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