Dietary fish oil and olive oil supplementation in patients with rheumatoid arthritis. Clinical and immunologic effects
Kremer JM, Lawrence DA, Jubiz W, DiGiacomo R, Rynes R, Bartholomew LE, Sherman M
Arthritis and rheumatism · 329 citas
Etiquetas de revisión
Financiación no declaradaDatos neutrales que nuestra revisión registró sobre cómo se hizo este estudio. Describen el método, nunca si nos gusta el resultado.
Cómo se estudió
- Diseño
- Ensayo controlado aleatorizado (indexado por PubMed)
- Estudiado en
- Personas
- Resultado principal
- Marcadores de salud y funcionamiento
Quién lo pagó
- Financiación
- Financiación no declarada
Publicación
- Publicado
- 1990-06-01 · Arthritis Rheum · vol. 33 · número 6 · págs. 810–820
- Editorial
- Wiley
- Citado
- 559 citas · más que el 100% de estudios similares · 25.4× el promedio de su campo
- Impacto
- Entre el 10 % más citado de su campo
- Referencias
- 46 trabajos
- Acceso
- De pago
- Áreas de investigación
- Fatty Acid Research and Health · Rheumatoid Arthritis Research and Therapies · Systemic Lupus Erythematosus Research
- Palabras clave
- rheumatoid arthritis, fish oil supplementation, olive oil supplementation, omega-3 fatty acids, eicosapentaenoic acid, docosahexaenoic acid, oleic acid, disease-modifying antirheumatic drugs, joint swelling, joint tenderness, leukotriene B4, interleukin-1, macrophages, neutrophils, immunomodulation
- MeSH
- muscles, monocytes, humans, arthritis, rheumatoid, pain, dietary fats, unsaturated, fish oils, plant oils, immunoglobulins, thymidine, interleukin-1, interleukin-2, mitogens, prospective studies, double-blind method, random allocation, movement
7 autores
- Joel M. Kremer🇺🇸 · autor de correspondenciaUnited States Department of Veterans Affairs; State University of New York; Veterans Health Administration; University at Albany, State University of New York; Albany Medical College
- David A. Lawrence🇺🇸United States Department of Veterans Affairs; State University of New York; Veterans Health Administration; University at Albany, State University of New York; Albany Medical College
- William Jubiz🇺🇸United States Department of Veterans Affairs; State University of New York; Veterans Health Administration; University at Albany, State University of New York; Albany Medical College
- Ralph Digiacomo🇺🇸United States Department of Veterans Affairs; State University of New York; Veterans Health Administration; University at Albany, State University of New York; Albany Medical College
- Richard I. Rynes🇺🇸United States Department of Veterans Affairs; State University of New York; Veterans Health Administration; University at Albany, State University of New York; Albany Medical College
- Lee E. Bartholomew🇺🇸United States Department of Veterans Affairs; State University of New York; Veterans Health Administration; University at Albany, State University of New York; Albany Medical College
- Malcolm J. Sherman🇺🇸United States Department of Veterans Affairs; State University of New York; Veterans Health Administration; University at Albany, State University of New York; Albany Medical College
Resumen
El texto original del estudio, en el idioma en que se publicó.
Forty-nine patients with active rheumatoid arthritis completed a 24-week, prospective, double-blind, randomized study of dietary supplementation with 2 different dosages of fish oil and 1 dosage of olive oil. Clinical evaluations were performed at baseline and every 6 weeks thereafter, and immunologic variables were measured at baseline and after 24 weeks of study. The 3 groups of patients were matched for age, sex, disease severity, and use of disease-modifying antirheumatic drugs (DMARDs). Subjects continued receiving DMARDs and other background medications without change during the study. Twenty patients consumed daily dietary supplements of n3 fatty acids containing 27 mg/kg eicosapentaenoic acid (EPA) and 18 mg/kg docosahexaenoic acid (DHA) (low dose), 17 patients ingested 54 mg/kg EPA and 36 mg/kg DHA (high dose), and 12 patients ingested olive oil capsules containing 6.8 gm of oleic acid. Significant improvements from baseline in the number of tender joints were noted in the low-dose group at week 24 (P = 0.05) and in the high-dose group at week 18 (P = 0.04) and 24 (P = 0.02). Significant decreases from baseline in the number of swollen joints were noted in the low-dose group at weeks 12 (P = 0.003), 18 (P = 0.002), and 24 (P = 0.001) and in the high-dose group at weeks 12 (P = 0.0001), 18 (P = 0.008), and 24 (P = 0.02). A total of 5 of 45 clinical measures were significantly changed from baseline in the olive oil group, 8 of 45 in the low-dose fish oil group, and 21 of 45 in the high-dose fish oil group during the study (P = 0.0002). Neutrophil leukotriene B4 production decreased by 19% from baseline in the low-dose fish oil group (P = 0.0003) and 20% in the high-dose group (P = 0.03), while macrophage interleukin-1 production decreased by 38.5% in the olive oil group (P not significant), 40.6% in the low-dose group (P = 0.06), and 54.7% in the high-dose group (P = 0.0005). Tritiated thymidine incorporation in peripheral blood mononuclear cells after stimulation with concanavalin A increased significantly in all 3 groups after 24 weeks, compared with baseline values. We conclude that the clinical benefits of dietary supplementation with omega-3 fatty acids are more commonly observed in patients consuming higher dosages of fish oil for time intervals that are longer than those previously studied. Dietary supplementation with olive oil is also associated with certain changes in immune function, which require further investigation.
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