July 14, 2014 - Blogs
Obesity has long been considered a primary risk factor for osteoarthritis. Logistically, this makes sense, as excess weight can put pressure on joints, negatively affecting joint health. But what about those with arthritis who don’t carry excess weight?
Researchers at Duke Medicine decided to take a look at dietary factors, such as fat consumption, to answer this question, and found that omega-3 fatty acids may actually promote joint health compared to a diet high in saturated fats and omega-6 fatty acids.
During the study, researchers focused on mice with osteoarthritis of the knee caused by injury to the joint. Arthritis resulting from trauma or injury is thought to account for 10 to 15 percent of all cases of arthritis.
The mice were fed one of three high-fat diets: one rich in saturated fat, one rich in omega-6 fatty acids, and one rich in omega-6 fatty acids and supplemented with a small amount of omega-3 fatty acids.
Saturated fat, which usually comes from animal sources, is known to raise cholesterol levels. Omega-6 fatty acids—often found in corn oil, soybean oil, nuts and seeds—are thought to be a healthier source of fat.
Omega-3s—commonly found in various types of fish—are considered a more-healthful fat due to their heart-healthy and anti-inflammatory properties. Unfortunately, most Americans eat significantly more saturated fat and omega-6s than omega-3s.
Mice who consumed omega-3s had healthier joints than those fed diets high in saturated fats and omega-6s. In fact, mice that ate diets high in saturated fat or omega-6 fatty acids experienced significant worsening of their arthritis, while mice consuming a small supplement of omega-3 fatty acids had healthier joints.
“While omega-3 fatty acids aren’t reversing the injury, they appear to slow the progression of arthritis in this group of mice," said Farshid Guilak, Ph.D., Laszlo Ormandy Professor of Orthopaedic Surgery at Duke and the study’s senior author. “In fact, omega-3 fatty acids eliminated the detrimental effects of obesity in obese mice."
There once was a time when all fat was considered the enemy. Today, however, we know that fat is essential for good health, albeit consumers need to be wary of what types and how much of each they consume.
Fortunately, many consumers understand the benefits of omega-3s on health. As such, technology is opening the door to new innovations, such as omega-3s from algal sources. According to a recent FoodTech Toolbox report, algal oils are commonly used for baking, frying and coating for packaged foods and snacks.
In addition, technology is improving nutrition in popular oils, such as canola and soybean oils, the report says. In canola oil, breeding technology can reduce levels of saturated fat, providing opportunities for expanded use as well as improved nutrition.
Obesity has long been considered a primary risk factor for osteoarthritis. Logistically, this makes sense, as excess weight can put pressure on joints, negatively affecting joint health. But what about those with arthritis who don’t carry excess weight?
Researchers at Duke Medicine decided to take a look at dietary factors, such as fat consumption, to answer this question, and found that omega-3 fatty acids may actually promote joint health compared to a diet high in saturated fats and omega-6 fatty acids.
During the study, researchers focused on mice with osteoarthritis of the knee caused by injury to the joint. Arthritis resulting from trauma or injury is thought to account for 10 to 15 percent of all cases of arthritis.
The mice were fed one of three high-fat diets: one rich in saturated fat, one rich in omega-6 fatty acids, and one rich in omega-6 fatty acids and supplemented with a small amount of omega-3 fatty acids.
Saturated fat, which usually comes from animal sources, is known to raise cholesterol levels. Omega-6 fatty acids—often found in corn oil, soybean oil, nuts and seeds—are thought to be a healthier source of fat.
Omega-3s—commonly found in various types of fish—are considered a more-healthful fat due to their heart-healthy and anti-inflammatory properties. Unfortunately, most Americans eat significantly more saturated fat and omega-6s than omega-3s.
Mice who consumed omega-3s had healthier joints than those fed diets high in saturated fats and omega-6s. In fact, mice that ate diets high in saturated fat or omega-6 fatty acids experienced significant worsening of their arthritis, while mice consuming a small supplement of omega-3 fatty acids had healthier joints.
“While omega-3 fatty acids aren’t reversing the injury, they appear to slow the progression of arthritis in this group of mice," said Farshid Guilak, Ph.D., Laszlo Ormandy Professor of Orthopaedic Surgery at Duke and the study’s senior author. “In fact, omega-3 fatty acids eliminated the detrimental effects of obesity in obese mice."
There once was a time when all fat was considered the enemy. Today, however, we know that fat is essential for good health, albeit consumers need to be wary of what types and how much of each they consume.
Fortunately, many consumers understand the benefits of omega-3s on health. As such, technology is opening the door to new innovations, such as omega-3s from algal sources. According to a recent FoodTech Toolbox report, algal oils are commonly used for baking, frying and coating for packaged foods and snacks.
In addition, technology is improving nutrition in popular oils, such as canola and soybean oils, the report says. In canola oil, breeding technology can reduce levels of saturated fat, providing opportunities for expanded use as well as improved nutrition.
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