[Nutritional guidelines for the improvement of patients with osteoarthritis]

Introduction: osteoarthritis is a chronic disease characterized by the progressive degradation of articular cartilage, synovial inflammation, and osteophyte formation. These changes cause pain, stiffness, and functional impairment in the affected joints, diminishing the patient's quality of life. In addition to genetic predisposition and age, other determining factors such as excess weight, metabolic disorders, and diet are also involved. Objectives: to identify nutritional interventions that could prevent and/or delay the progression of osteoarthritis. Methods: bibliographic review of the scientific literature related to the study topic. Results: inflammation, oxidative stress, and joint overload are factors that promote osteoarthritis. Reducing the intake of saturated fat and sugars and increasing the consumption of omega-3 monounsaturated and polyunsaturated fatty acids, as well as maintaining adequate levels of vitamins D, A, B3, B9, B12, and iron, are associated with decreased pain and improved joint function and quality of life in patients with osteoarthritis. Adherence to the Mediterranean diet also shows protective effects, as it has a low dietary inflammatory index, reduces oxidative stress, and slows cartilage degradation. Conclusions: in the absence of disease-modifying therapy, following a healthy diet rich in anti-inflammatory components and that reduces oxidative stress may be an effective strategy for managing osteoarthritis.