A diet rich in fibre, whole grains and certain fermented dairy products may be associated with a lower risk of developing knee osteoarthritis, according to recent research. Scientists are investigating how eating habits, gut health and the body’s metabolism may influence joint health.
The study examined nearly 98,000 adults who did not have osteoarthritis at the beginning of the research. Participants’ eating habits were assessed using a dietary index that measured how closely their diets matched foods and nutrients associated with a healthy gut microbiome.
Foods such as whole grains, legumes and fermented dairy products contributed to higher diet scores, while red meat and refined grains lowered them.
Researchers found that participants with the highest scores had a 9% lower risk of developing knee osteoarthritis than those with the lowest scores. The study also identified certain blood compounds associated with a more favourable metabolic profile and a lower risk of the condition.
Scientists believe that the way the body processes fats and cholesterol may be one possible link between diet and joint health. Metabolic changes and inflammation could affect cartilage, the tissue that cushions joints. Excess body weight can also place additional pressure on the knees.
However, the findings show an association rather than proof that a particular diet prevents arthritis. Researchers noted limitations, including the possibility that participants’ reported food intake did not fully reflect their usual diets.
People can support overall health by regularly including fibre-rich foods, vegetables, legumes, whole grains and suitable fermented dairy products in their meals. Maintaining a healthy weight and staying physically active are also important for joint health.
Anyone experiencing persistent knee pain or stiffness should seek medical advice rather than relying on dietary changes alone.
