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。炎症是影响骨性关节炎疼痛的关键因素，也是导致结构性疼痛的关键因素。 关节恶化。饮食因素可以改善炎症，这是这个项目的目标是测试 关于可以影响炎症的特定饮食因素的证据，并且有证据表明 饮食因素对骨质疏松症。需要研究的因素包括特定的脂肪酸，它对 炎症是不同的。接受检查的脂肪酸中有欧米茄-3脂肪酸，具有抗炎作用。 作用和饱和脂肪酸，它可以增强炎症，并已在动物研究中表明 加快推进办公自动化发展。在体外的人和动物中，低密度脂蛋白胆固醇也与骨性关节炎有关 研究，我们还将与OA一起检查ITS。循环中的脂肪酸和低密度脂蛋白还没有被评估 在纵向人体研究中对骨性关节炎的影响。 对于膳食纤维，许多研究已经指出了对糖尿病、心脏病甚至是 死亡率。膳食纤维可以减少全身炎症和减轻体重，在最近的两项研究中， 我们已发现初步证据表明，摄入膳食纤维可降低膝骨性关节炎的风险。我们想要追查这件事 找到了更明确的工作。 拟议项目的总体目标是全面和纵向评估 循环中的脂肪酸谱、低密度脂蛋白和纤维改变了有症状的膝骨性关节炎的风险。是什么把这些联系在一起的 因素是，它们都是影响炎症的因素，都可以通过改变饮食来改变， 一种病人非常想要的便宜的东西。要问这些问题，我们应该利用 根据MOST队列研究的数据，对3,026名患有或有膝骨性关节炎风险的人进行了纵向研究 连续超过60个月的办公自动化。隔夜禁食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--纤维摄入量的生物标记物--与骨性关节炎发生的关系。对于每个 在饮食措施中，我们将研究有症状的骨关节炎的发生率，这是骨关节炎的表型。 临床和公共卫生的重要性，包括疼痛和放射学骨性关节炎的结合。 已经有初步的实验室科学数据支持饮食因素与我们 都在学习。该项目的积极发现将提供足够的数据，以保证临床试验测试 针对OA的特定饮食治疗，并提供了饮食修改进入 治疗骨性关节炎的医疗设备。

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.