Effect of a Mediterranean Type Diet on Inflammatory and Cartilage Degradation Biomarkers in Patients with
J Dyer1, G Davison, S M Marcora
1Dr. Alexis R. Mauger, School of Sport and Exercise Sciences, The Medway Campus, University of Kent, KENT, ME4 4AG, United Kingdom, Telephone: +44 (0)1634 888997, Fax: +44 (0)1634 888890,
Objectives:
To investigate the effects of a Mediterranean type diet on patients with osteoarthritis (OA).
Participants:
Ninety-nine volunteers with OA (aged 31 - 90 years) completed the study (83% female).
Setting:
Southeast of England, UK.
Design:
Participants were randomly allocated to the dietary intervention (DIET, n = 50) or control (CON, n = 49). The DIET group were asked to follow a Mediterranean type diet for 16 weeks whereas the CON group were asked to follow their normal diet.
Measurements:
All participants completed an Arthritis Impact Measurement Scale (AIMS2) pre-, mid- and post- study period. A subset of participants attended a clinic at the start and end of the study for assessment of joint range of motion, ROM (DIET = 33, CON = 28), and to provide blood samples (DIET = 29, CON = 25) for biomarker analysis (including serum cartilage oligomeric matrix protein (sCOMP) (a marker of cartilage degradation) and a panel of other relevant biomarkers including pro- and anti-inflammatory cytokines).
Results:
There were no differences between groups in the response of any AIMS2 components and most biomarkers (p > 0.05), except the pro-inflammatory cytokine IL-1α, which decreased in the DIET group (~47%, p = 0.010). sCOMP decreased in the DIET group by 1 U/L (~8%, p = 0.014). There was a significant improvement in knee flexion and hip rotation ROM in the DIET group (p < 0.05).
Conclusions:
The average reduction in sCOMP in the DIET group (1 U/L) represents a meaningful change, but the longer term effects require further study.
