Fats, Fiber and Osteoarthritis

骨关节炎（OA）是影响数百万美国人的最常见的关节炎形式; 有效的治疗方法。炎症是影响OA疼痛的关键因素， 关节的恶化。饮食因素可以改变炎症，本项目的目标是测试 关于可能影响炎症的特定饮食因素的证据，并且有证据表明 饮食因素对OA的影响其中要研究的因素包括特定的脂肪酸，其影响 炎症不同。其中要检查的是欧米茄-3脂肪酸，具有抗炎作用， 效果和饱和脂肪酸，可以增强炎症，并已在动物研究中显示， 加快发展OA。LDL胆固醇也与离体人类和动物中的OA有关 研究，我们也将研究其与OA。尚未评估循环脂肪酸谱和LDL 在纵向人体研究中对OA的影响。 对于膳食纤维，许多研究都指出了对糖尿病，心脏病，甚至 mortality.膳食纤维可以减少全身炎症和减轻体重，最近的两项研究表明， 我们已经发现了初步证据，膳食纤维摄入量降低了膝关节OA的风险。我们想继续调查 找到更有说服力的工作。 拟议项目的总体目标是全面和纵向评估是否 循环脂肪酸谱、LDL和纤维改变了症状性膝关节OA的风险。是什么把这些联系在一起 这些因素都是影响炎症的因素，并且都可以通过饮食改变来改变， 这是一种便宜的、病人非常想要的东西。为了提出这些问题，我们将利用 来自MOST队列研究的数据，一项对3，026名膝关节OA患者或有风险患者进行的纵向研究， 连续治疗OA超过60个月。禁食一夜后获得的基线生物样本将使我们能够测试 脂肪酸、低密度脂蛋白和烷基间苯二酚（纤维摄入的生物标志物）与OA发病的关系。为每个 在饮食措施中，我们将研究症状性OA的发生率，这是OA的表型， 临床和公共卫生的重要性，包括疼痛和放射学OA的组合。 已经有初步的实验室科学数据支持饮食因素的关联， 在学习该项目的积极发现将为临床试验测试提供足够的数据 特定的饮食治疗OA，并提供现实的可能性，饮食调整可能进入 OA的治疗设备

Osteoarthritis (OA) is the most common form of arthritis affecting millions of Americans; there is a paucity of effective treatments. Inflammation is critical factor affecting pain in OA and also causing structural deterioration in the joint. Dietary factors can modify inflammation and it is the goal of this project to test evidence regarding specific dietary factors that can affect inflammation and for which there is evidence linking that dietary factor to OA. Among factors to be studied include specific fatty acids whose effects on inflammation differ. Among those to be examined are Omega-3 fatty acids which have anti-inflammatory effects and saturated fatty acids, which can enhance inflammation and have been shown in animal studies to accelerate the development of OA. LDL cholesterol has also been linked to OA in ex vivo human and animal studies and we will also examine its with OA. Circulating fatty acid profiles and LDL have not been assessed for their effects on OA in longitudinal human studies. For dietary fiber, numerous studies have pointed to a protective effect on diabetes, heart disease and even mortality. Dietary fiber may reduce systemic inflammation and reduce weight and in recent work from 2 studies, we have found preliminary evidence that dietary fiber intake reduces risk of knee OA. We want to pursue this finding with more definitive work. The overall goal of the proposed project is to comprehensively and longitudinally evaluate whether circulating fatty acid profiles, LDL and fiber modify the risk of symptomatic knee OA. What ties together these factors is that they are all factors affecting inflammation and all modifiable through dietary alterations, something that is inexpensive and greatly desired by patients. To ask these questions we shall take advantage of data from the MOST cohort study, a longitudinal study of 3,026 persons with or at risk of knee OA evaluated for OA serially over 60 months. Baseline biological samples obtained after an overnight fast will allow us to test the associations of fatty acids, LDL and alkylresorcinol, a biomarker of fiber intake, with incident OA. For each of the dietary measures we shall study the incidence of symptomatic OA which is the phenotype of OA with clinical and public health importance consisting of the combination of pain and radiographic OA. There is already preliminary bench science data supporting the association of the dietary factors we are studying. Positive findings from this project will provide sufficient data to warrant clinical trials testing specific dietary treatments for OA and offering the realistic possibility that dietary modifications may enter the therapeutic armamentarium for OA.