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Diet, Pain, and Knee Osteoarthritis: A Pilot Observational Study

Diet, Pain, and Knee Osteoarthritis: A Pilot Observational Study

Danielle Christiansen

Nutritional Sciences

Osteoarthritis (OA) is a degenerative joint disease that affects the cartilage, bone, and synovial fluid, causing pain, stiffness, and loss of motion. One of the biggest contributing factors to knee OA is increase adiposity where excess adipose tissue release pro-inflammatory cytokines and adipokines, creating a state of chronic inflammation and activate matrix metalloproteinases that facilitate cartilage breakdown. Individuals with knee OA experience pain upon walking or standing, loss of motion, and function loss in the affected joint. The purpose of this observational study is to evaluate the association between dietary intakes and quality of life indicators, pain scores, and serum biomarkers of inflammation. The study participants (n=17) with abdominal obesity and symptomatic knee OA completed self-reported dietary records, VAS and ICOAP pain score evaluations, HAQ-DI quality of life indicator assessments, and serum blood draws to assess biomarkers of inflammation. The relationship between macro/ micronutrient intake and pain, perceived quality of life, and inflammation will be assessed using Spearman’s rho. Overall, study concludes that a well-balanced diet rich in soluble fiber and Omega-3 FA is correlated with an improvement in disease state and decreased pain in individuals with abdominal obesity and symptomatic knee OA.