Dietary Fat Intake and Radiographic Progression of Knee Osteoarthritis: Data From the Osteoarthritis Initiative.
Dietary Fat Intake and Radiographic Progression of Knee Osteoarthritis: Data From the Osteoarthritis Initiative.
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膳食脂肪摄入与膝关节骨关节炎的放射学进展：来自骨关节炎倡议的数据。
DOI：
10.1002/acr.22952
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发表时间：
2017-03
影响因子：
4.7
通讯作者：
Eaton, Charles B.
中科院分区：
文献类型：
--
作者：
Lu, Bing;Driban, Jeffrey B.;Xu, Chang;Lapane, Kate L.;McAlindon, Timothy E.;Eaton, Charles B.
很少有研究调查饮食因素对膝骨关节炎（OA）进展的作用。我们研究了膳食脂肪摄入与膝关节OA放射学进展的前瞻性相关性。在骨关节炎倡议中，2092名有放射学膝关节OA和基线饮食数据的参与者每年随访一次，长达48个月。膳食脂肪酸的摄入量进行了评估与块简要食物频率问卷。为了评估膝关节OA的影像学进展，我们使用了基于固定屈曲后前位X线片的膝关节内侧股骨和胫骨之间的定量关节间隙宽度（JSW）。重复测量的线性混合模型用于测试膳食脂肪和JSW损失随时间的相关性。我们观察到总脂肪和饱和脂肪酸（SFA）的摄入量与JSW损失显着的正相关关系。随着总脂肪摄入量四分位数的增加，JSW在48个月内分别下降了0.26mm、0.27mm、0.31mm和0.35mm（P趋势=0.02）。SFA摄入量和JSW损失之间观察到类似的关联。相反，单不饱和脂肪酸和多不饱和脂肪酸（MUFA，PUFA）的摄入量较高，PUFA与SFA的比例较高，与JSW损失减少。高总脂肪和SFA摄入量可能与结构性膝关节OA进展增加相关，而MUFA和PUFA可能减少放射学进展。需要在其他前瞻性研究中复制这些新发现，以确认减少SFA摄入量和增加不饱和脂肪摄入量是否会导致膝关节OA进展延迟。
Few studies have investigated the role of dietary factors on knee osteoarthritis (OA) progression. We examined the prospective association of dietary fat intake with radiographic progression of knee OA. In the Osteoarthritis Initiative, 2092 participants with radiographic knee OA and having baseline dietary data were followed at yearly intervals up to 48 months. Dietary intakes of fatty acids were assessed with the Block Brief Food Frequency Questionnaire. To evaluate radiographic progression of knee OA, we used quantitative joint space width (JSW) between the medial femur and tibia of the knee based on fixed-flexion posterior-anterior radiographs. Linear mixed models for repeated measures were used to test the association between dietary fat and JSW loss over time. We observed significant positive relationships of total fat and saturated fatty acids (SFA) intakes with JSW loss. With increasing quartiles of total fat intake, the JSW decreases over 48 months were 0.26mm, 0.27mm, 0.31mm and 0.35 mm respectively (P trend=0.02). Similar association was observed between SFA intake and JSW loss. In contrast, higher intakes of mono- and poly-unsaturated fatty acids (MUFA, PUFA), and higher ratio of PUFA to SFA were associated with a reduced JSW loss. High intakes of total fat and SFA may be associated with increased structural knee OA progression, while MUFA and PUFA may reduce radiographic progression. Replication of these novel findings in other prospective studies are needed to confirm if reduction in SFA intake and increase in unsaturated fat intake lead to delayed knee OA progression.
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DOI：
10.1016/s0140-6736(14)60613-9
发表时间：
2014-06-07
期刊：
Lancet (London, England)
影响因子：
--
作者：
Ley SH;Hamdy O;Mohan V;Hu FB
通讯作者：
Hu FB
影响因子：
27.4
作者：
Goldring MB;Otero M;Tsuchimochi K;Ijiri K;Li Y
通讯作者：
Li Y
影响因子：
--
作者：
Lawrence, Reva C.;Felson, David T.;Wolfe, Frederick
通讯作者：
Wolfe, Frederick
DOI：
10.1097/00075197-200103000-00006
发表时间：
2001-03-01
影响因子：
3.1
作者：
Calder, PC;Zurier, RB
通讯作者：
Zurier, RB
影响因子：
7
作者：
Brunner, A. M.;Henn, C. M.;Ehrlich, M. G.
通讯作者：
Ehrlich, M. G.