Fats, Fiber and Osteoarthritis

脂肪、纤维和骨关节炎

• 批准号: 9364179
• 负责人: DAVID Tobin FELSON
• 金额: $ 61.12万
• 依托单位: BOSTON UNIVERSITY MEDICAL CAMPUS
• 依托单位国家: 美国
• 财政年份: 2017
• 资助国家: 美国
• 起止时间: 2017-08-01 至 2021-05-31
• 项目状态: 已结题
• 来源: https://reporter.nih.gov/project-details/9364179
• 关键词: Affect; American; Animals; Anti-Inflammatory Agents; Anti-inflammatory; Arachidonic Acids; Arthralgia; Arthritis; Biological; Biological Markers; Cartilage; Clinical; Clinical Trials; Cohort Studies; Data; Data Science; Degenerative polyarthritis; Deterioration; Development; Diabetes Mellitus; Diagnostic radiologic examination; Diet; Diet Modification; Dietary Factors; Dietary Fiber; Disease; Eicosanoids; Elements; Fatty Acids; Fatty acid glycerol esters; Fiber; Fish Oils; Goals; Heart Diseases; Homologous Gene; Human; Incidence Study; Inflammation; Inflammatory; Intake; Joints; Knee Osteoarthritis; LDL Cholesterol Lipoproteins; Lead; Link; Longitudinal Studies; Low-Density Lipoproteins; Measures; Mediating; Mediator of activation protein; Monounsaturated Fatty Acids; Oils; Oleic Acids; Omega-3 Fatty Acids; Pain; Patients; Persons; Pharmacotherapy; Phenotype; Plasma; Process; Public Health; Rheumatoid Arthritis; Risk; Sampling; Saturated Fatty Acids; Structure; Synovitis; Testing; Therapeutic; Time; Weight; Wheat; Work; base; cardiovascular disorder risk; common treatment; disability; disorder risk; effective therapy; experience; longitudinal human study; mortality; prevent; protective effect; treatment group

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.

骨关节炎 (OA) 是影响数百万美国人的最常见关节炎形式；有一个稀缺 的有效治疗方法。炎症是影响 OA 疼痛并导致结构性疼痛的关键因素 关节恶化。饮食因素可以改变炎症，该项目的目标是测试 关于可能影响炎症的特定饮食因素的证据，并且有证据表明这些因素与炎症有关 饮食因素对 OA 的影响。要研究的因素包括特定脂肪酸，其对 炎症不同。待检查的脂肪酸包括具有抗炎作用的 Omega-3 脂肪酸 作用和饱和脂肪酸，可以增强炎症，并已在动物研究中证明 加快OA发展。 LDL 胆固醇也与人类和动物离体 OA 相关 研究，我们还将通过 OA 对其进行检验。循环脂肪酸谱和低密度脂蛋白尚未评估 在纵向人体研究中了解它们对 OA 的影响。 大量研究表明膳食纤维对糖尿病、心脏病甚至心脏病有保护作用 死亡。膳食纤维可以减少全身炎症并减轻体重，在最近的两项研究中， 我们发现初步证据表明膳食纤维的摄入可以降低膝骨关节炎的风险。我们想要追求这个 找到更明确的工作。 拟议项目的总体目标是全面、纵向地评估是否 循环脂肪酸、低密度脂蛋白和纤维可降低有症状的膝关节骨关节炎的风险。是什么将这些联系在一起 因素是它们都是影响炎症的因素，并且都可以通过饮食改变来改变， 价格便宜且深受患者欢迎的东西。为了提出这些问题，我们将利用 MOST 队列研究的数据，这是一项对 3,026 名膝关节骨关节炎患者或有膝关节骨关节炎风险的人进行的纵向研究 连续 OA 超过 60 个月。禁食过夜后获得的基线生物样本将使我们能够进行测试 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志物）与 OA 的关联。对于每个 在饮食措施中，我们将研究症状性 OA 的发生率，即 OA 的表型 疼痛和放射学 OA 的结合具有临床和公共卫生的重要性。 已经有初步的实验科学数据支持我们所研究的饮食因素之间的关联。 正在学习。该项目的积极结果将为临床试验提供足够的数据 针对 OA 的特定饮食治疗，并提供饮食调整可能进入骨关节炎的现实可能性 OA 治疗装备。