A systematic review of osteoarthritis prevention and management with dietary phytochemicals from foods

Guan VX, Mobasheri A, Probst YC · Maturitas

The only systematic review that restricts itself to phytochemicals eaten as food rather than taken as extracts. Nine studies survived screening — freeze-dried strawberry and tart cherry juice among them — and the authors conclude that food polyphenols may slow OA progression through lower inflammation and cartilage degradation, while judging the evidence insufficient on grounds of quantity and heterogeneity of endpoints.

Population

Adults with osteoarthritis; 5 RCTs and 4 cross-sectional studies from 5,879 screened articles

Intervention

Dietary phytochemical intake from whole foods — polyphenols in the trials, carotenoids in the observational studies

Comparator

Placebo food or lower intake

Limitations

Nine studies is a small yield for a review, the trials use different biomarkers and different pain instruments, and no meta-analysis was possible. Searched only to May 2018.