Effect of antioxidants on knee cartilage and bone in healthy, middle-aged subjects: A cross-sectional study

YuanYuan Wang, Allison M Hodge, Anita E Wluka, Dallas R English, Graham Giles, Richard M O'Sullivan, Andrew Benjamin Forbes, Flavia Maria Cicuttini

Research output: Contribution to journalArticleResearchpeer-review

80 Citations (Scopus)

Abstract

The aim of the present study is to examine the effect of dietary antioxidants on knee structure in a cohort of healthy, middle-aged subjects with no clinical knee osteoarthritis. Two hundred and ninety-three healthy adults (mean age = 58.0 years, standard deviation = 5.5) without knee pain or knee injury were selected from an existing community-based cohort. The intake of antioxidant vitamins and food sources by these individuals was estimated from a food frequency questionnaire at baseline. The cartilage volume, bone area, cartilage defects and bone marrow lesions were assessed approximately 10 years later using magnetic resonance imaging. In multivariate analyses, higher vitamin C intake was associated with a reduced risk of bone marrow lesions (odds ratio = 0.50, 95 confidence interval (CI) = 0.29-0.87, P = 0.01) and with a reduction in the tibial plateau bone area (beta = -35.5, 95 CI = -68.8 to -2.3, P = 0.04). There was an inverse association between fruit intake and the tibial plateau bone area (beta = -27.8, 95 CI = -54.9 to -0.7, P = 0.04) and between fruit intake and the risk of bone marrow lesions (odds ratio = 0.72, 95 CI = 0.52-0.99, P = 0.05). Neither fruit intake nor vitamin C intake was significantly associated with the cartilage volume or cartilage defects. Lutein and zeaxanthin intake was associated with a decreased risk of cartilage defects (odds ratio = 0.71, 95 CI = 0.51-0.99, P = 0.04), and vitamin E intake tended to be positively associated with the tibial plateau bone area (beta = 33.7, 95 CI = -3.1 to 70.4, P = 0.07) only after adjusting for vitamin C intake. The beta-cryptoxanthin intake was inversely associated with the tibial plateau bone area after adjusting for vitamin E intake (beta = -33.2, 95 CI = -63.1 to -3.4, P = 0.03). Intake of ....
Original languageEnglish
Pages (from-to)1 - 9
Number of pages9
JournalArthritis Research & Therapy
Volume9
Issue number4
Publication statusPublished - 2007

Cite this