Omega-3 and the Inflammatory Process of Osteoarthritis Review

Osteoarthritis (OA) is a degenerative joint disease characterized by the destruction of the articular cartilage, resulting in a pro-inflammatory response.

Osteoarthritis is the leading cause of disability globally.

In recent years, diet and nutritional supplements have gained interest regarding slowing the disease process, prevention, and treatment of OA.

Omega-3 polyunsaturated fatty acids (PUFAs) have demonstrated an influential role in the progression of OA, resulting in the reduction of cartilage destruction, inhibition of pro-inflammatory cytokine cascades, and production of oxylipins [resolvins, protectins, and maresins] that promote anti-inflammatory pathways.

Omega-3 polyunsaturated fatty acids (PUFAs) are recognized for having anti-inflammatory properties and have demonstrated an influential role in the inflammatory and catabolic process that contributes to the disease progression of OA.

Movement is necessary to provide water and nutrients to the deeper cartilage layers to maintain integrity.

Diets high n-3 PUFA show an anti-inflammatory effect.

Omega-3 PUFAs are metabolized to anti-inflammatory prostaglandins and to inflammation resolution molecules called resolvins.

Omega-3 PUFAs are typically found in fatty fish, seafood, and dietary supplements; however, traditional Western diets typically have a greater concentration of Omega-6 fatty acids, which compete for metabolic enzymes, potentially reducing the positive effects of Omega-3 PUFAs.

Diet and nutrition have the potential to play an important role in pain control and functional activity tolerance in osteoarthritis.