Foods rich in antioxidants could reduce risk of hip osteoarthritis, says study

A new study, conducted by researchers at Monash University and the University of Melbourne in Australia, has indicated that eating foods which are rich in antioxidants could be an effective way of reducing the risk of developing hip osteoarthritis.

For the study, the researchers enrolled 214 participants without diagnosed hip osteoarthritis who then underwent magnetic resonance imaging scans to look for any signs of femoral head-cartilage defects and bone marrow lesions. They also filled in a questionnaire about their intake of antioxidant vitamins and food sources were then estimated.

The results, which were published in the Journal of Rheumatology, showed that higher consumption of carotenoids found in many vegetables, was associated with a reduced risk of both hip cartilage defects and bone marrow lesions.

It was also found that a greater intake of vitamin E, found in nuts, seeds, vegetable oils, green leafy vegetables and fortified cereals, was associated with a reduced risk of cartilage defects.

While scientific evidence has already shown the beneficial effect of dietary antioxidants on knee joint health, it was previously unknown whether the same benefits would be seen on the hip.

The researchers say, “These findings suggest a beneficial effect of dietary antioxidants on hip joint health. Although our findings need to be confirmed in other longitudinal studies, they suggest that the modification of dietary antioxidant intake may be a strategy for the prevention of hip osteoarthritis.”

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