The potential for dietary factors to prevent or treat osteoarthritis
The potential for dietary factors to prevent or treat osteoarthritis
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DOI：
10.1017/s0029665113003935
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发表时间：
2014-05-01
影响因子：
7
通讯作者：
Clark, Ian M.
中科院分区：
文献类型：
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作者：
Green, Jonathan A.;Hirst-Jones, Kimberley L.;Clark, Ian M.
骨关节炎(OA)是一种退行性关节疾病，目前尚无治疗药物。在英国，它是导致残疾的主要原因。年龄增长和肥胖都是骨性关节炎的主要危险因素，未来这种疾病的健康和经济负担将会增加。把重点放在可能预防或减缓骨性关节炎发病或进展的习惯性饮食中的化合物，是一种迄今为止研究不足的策略。依赖于改变饮食的方法在风险/收益方面显然是有吸引力的，而且更有可能在人口层面上实施。然而，在进行全面的临床试验以检查潜在的疗效之前，需要进行详细的分子研究，以优化设计。本文综述了可能降低骨性关节炎风险或进展的潜在饮食因素，包括微量营养素、脂肪酸、类黄酮类和其他植物化学物质。因此，它忽略了来自经典炎性关节炎和营养食品(如氨基葡萄糖和软骨素)的数据。总而言之，饮食提供了一条保护关节健康、减少骨性关节炎发病率或进展的途径。在慢性病中，随着人群中风险因素的增加，而且没有药物治愈，了解这一点将是至关重要的。
Osteoarthritis (OA) is a degenerative joint disease for which there are no disease-modifying drugs. It is a leading cause of disability in the UK. Increasing age and obesity are both major risk factors for OA and the health and economic burden of this disease will increase in the future. Focusing on compounds from the habitual diet that may prevent the onset or slow the progression of OA is a strategy that has been under-investigated to date. An approach that relies on dietary modification is clearly attractive in terms of risk/benefit and more likely to be implementable at the population level. However, before undertaking a full clinical trial to examine potential efficacy, detailed molecular studies are required in order to optimise the design. This review focuses on potential dietary factors that may reduce the risk or progression of OA, including micronutrients, fatty acids, flavonoids and other phytochemicals. It therefore ignores data coming from classical inflammatory arthritides and nutraceuticals such as glucosamine and chondroitin. In conclusion, diet offers a route by which the health of the joint can be protected and OA incidence or progression decreased. In a chronic disease, with risk factors increasing in the population and with no pharmaceutical cure, an understanding of this will be crucial.