There are no specific foods that should be eliminated from the diet of children with rheumatic conditions in order to treat the disease. There are foods however that should be limited.  

Limit foods rich in simple sugars such as sugary cereals, sugary yogurts, treats such as donuts or cereal bars, and fruit juices. Foods containing high amounts of simple sugars (e.g. high fructose corn syrup, syrup solids and sucrose) often have little nutritional benefit and may be associated with cravings soon after eating. Refined foods such as white breads, pasta, and cereals are low in fibre. Choose whole grain or whole wheat breads, bagels, wraps and cereals, or pastas made from buckwheat or lentils, and wild rice for added fibre. 

Limit sodium. Sodium, also known as salt, is naturally found in many foods. Limit foods preserved with sodium and try not to add table salt to meals and snacks. Use fresh or dried herbs and spices to add flavour to foods. Cutting down on salt can also lower your risk for high blood pressure and may reduce calcium loss from bones, which is associated with poor bone density (osteoporosis) and fracture risk. Be very mindful of sodium intake if you are taking corticosteroids, like prednisone, often used to treat rheumatic conditions. Corticosteroids have side effects like water retention and high blood pressure, which can worsen with too much sodium in the diet.

Limit saturated and trans fats. Saturated fats are fats that stay solid at room temperature. Saturated fats are found in foods such as meats and butter. Trans fat are processed fats. Hydrogen is used to change vegetable oils into a semi-solid fat. You’ll find trans fats in commercial baked goods, fried and deep-fried foods and margarine.