Dietary and microbial factors that interfere in the treatment of osteoarthritis

Abstract

Introduction: Osteoarthritis (OA) is a degenerative disease characterized by progressive deterioration of the articular cartilage, resulting in pain and total joint disability in advanced stages. It is considered one of the most common joint disorders worldwide and its prevalence is steadily increasing due to aging, inflammatory diets and physical inactivity. Objective: The aim of this literature review was to investigate the contribution of intestinal microbiota and dietary components to try to reduce the pathologies associated with OA Methodology: This is an integrative review, developed from the selection of available articles written in English, published in the Pubmed and Science Direct databases. Results: Animal research shows that the effects induced by a high-fat diet were evident and indicated low-grade systemic inflammation resulting in worsening OA by increasing cartilage degeneration. Given the potential impact of diet on OA, studies have been conducted to evaluate the Mediterranean diet, omega 3 and 6 levels, vitamin C and E, especially oligofructose, a new approach to treat obesity OA. Conclusions: It is concluded that although there is already some evidence of the usefulness of nutrition through the diet as a complement to therapy in osteoarthritis, further studies are needed to prove the interventions in the maximum reduction of inflammatory markers will cause the relief of symptoms in patients with OA.