TY - JOUR
T1 - Nutrition and movement to improve quality of life in patients with knee osteoarthritis
T2 - the NUMOQUA study protocol for a randomised controlled trial
AU - Höld, Elisabeth
AU - Chmelar, Sabine
AU - Aubram, Tatjana
AU - Leitner, Gabriele
AU - Nehrer, Stefan
AU - Neubauer, Oliver
AU - Wagner, Karl-Heinz
AU - Wondrasch, Barbara
N1 - Funding Information:
The authors gratefully acknowledge the financial support of the Gesellschaft f\u00FCr Forschungsf\u00F6rderung Nieder\u00F6sterreich m.b.H (GFF) and the provincial government of Lower Austria through the (Life) Science Calls (Project ID LSC20-017). We would like to thank the David Institute, \u00D6lm\u00FChle Fandler GmbH and Nussland Gmbh and involved students for their support of this study. Furthermore, we acknowledge the permission to use real food pictures for the adapted version of VFR \u2022 Cheyette C, Kolm K, Balolia Y. Der einfachste Kalorienz\u00E4hler f\u00FCr Diabetiker. 1st ed. Stuttgart: TRIAS in Georg Thieme Verlag KG; 2019. Finally, we extend our thanks for the opportunity to use the following questionnaires \u2022 KOOS Questionnaire. Downloadable questionnaire [Internet]. [cited 24 April 2023]. Available from: http://www.koos.nu/index.html \u2022 HOOS Questionnaire. Downloadable questionnaire [Internet]. [cited 24 April 2023]. Available from: http://www.koos.nu/index.html \u2022 EQ-5D-5L Questionnaire: Downloadable questionnaire [Internet]. [cited 24 April 2023]. Available from: https://euroqol.org/eq-5d-instruments/sample-demo/ \u2022IPAQ International Questionnaire. Downloadable questionnaire [Internet]. [cited 31 August 2018]. Available from: https://sites.google.com/site/theipaq/questionnaire_links \u2022 Putz P, Kogler B, Bersenkowitsch I. Reliability and validity of assessing energy and nutrient intake with the Vienna food record: a cross-over randomized study. Nutr J. 2019 Jan;18(7). https://doi.org/ https://doi.org/10.1186/s12937-019-0431-9.
Funding Information:
The authors gratefully acknowledge the financial support of the Gesellschaft f\u00FCr Forschungsf\u00F6rderung Nieder\u00F6sterreich m.b.H (GFF) and the provincial government of Lower Austria through the (Life) Science Calls (Project ID LSC20-017). We would like to thank the David Institute, \u00D6lm\u00FChle Fandler GmbH and Nussland Gmbh and involved students for their support of this study. Furthermore, we acknowledge the permission to use real food pictures for the adapted version of VFR
Funding Information:
This study is publicly funded by the Gesellschaft f\u00FCr Forschungsf\u00F6rderung Nieder\u00F6sterreich m.b.H, Austria (Life Science Call 2020, LSC20-017). The funding organisation has no influence on the design, collection, analysis and interpretation of data, or the writing of the manuscript.
Publisher Copyright:
© The Author(s) 2024.
PY - 2024/4/9
Y1 - 2024/4/9
N2 - BACKGROUND: Osteoarthritis (OA) has long been considered as a degenerative disease of cartilage tissue resulting from bodily wear and tear. However, there is accumulating evidence that inflammation plays a key role in the pathogenesis of OA. In knee OA, the most common form of OA, exercise therapy as an effective component of early treatment addresses functional deficits, pain and inflammation. Since inflammation is critical for the development and progress of OA, anti-inflammatory therapies must be combined strategically. In the course of the NUMOQUA project, an anti-inflammatory therapeutic diet named 'Austrian Osteoarthritis Cuisine' was developed. It is based on the framework of the New Nordic Diet combined with the food-based dietary guidelines of Austria, the guidelines for OA, the Austrian food culture and the principles of a sustainable diet. The present study examines the implementation of the 'Austrian OA Cuisine' combined with the evidence-based training programme GLA:D® (Good Life with osteoArthritis in Denmark) in Austrian patients with knee OA and the effects on quality of life, nutritional and inflammatory status, as well as oxidative stress parameters.METHODS: A total of 60 participants aged 50 to 75 with knee OA will be included and randomly assigned either to the intervention group or the control group. All participants will undergo the GLA:D® programme in the first 6 weeks. Additionally, the intervention group will receive nutritional group training and individual nutritional counselling on the 'Austrian OA Cuisine' over 9 months. The control group will receive general information about a healthy lifestyle. Measurements at baseline and at 4 follow-up dates include nutritional, inflammatory and oxidative stress markers. Furthermore, anthropometric, behavioural and clinical data will be obtained. The recruitment process lasted from autumn 2022 to January 2024, followed by the intervention until October 2024.DISCUSSION: The prevalence of OA is expected to increase in the future due to ongoing demographic changes and rising obesity rates. The expected results will provide important evidence on whether this interdisciplinary therapeutic approach could be a new, cost-effective and sustainable strategy to address the disease process of OA without negative side effects.TRIAL REGISTRATION: ClinicalTrials.gov NCT05955300. Date of registration: 23rd of October 2023.
AB - BACKGROUND: Osteoarthritis (OA) has long been considered as a degenerative disease of cartilage tissue resulting from bodily wear and tear. However, there is accumulating evidence that inflammation plays a key role in the pathogenesis of OA. In knee OA, the most common form of OA, exercise therapy as an effective component of early treatment addresses functional deficits, pain and inflammation. Since inflammation is critical for the development and progress of OA, anti-inflammatory therapies must be combined strategically. In the course of the NUMOQUA project, an anti-inflammatory therapeutic diet named 'Austrian Osteoarthritis Cuisine' was developed. It is based on the framework of the New Nordic Diet combined with the food-based dietary guidelines of Austria, the guidelines for OA, the Austrian food culture and the principles of a sustainable diet. The present study examines the implementation of the 'Austrian OA Cuisine' combined with the evidence-based training programme GLA:D® (Good Life with osteoArthritis in Denmark) in Austrian patients with knee OA and the effects on quality of life, nutritional and inflammatory status, as well as oxidative stress parameters.METHODS: A total of 60 participants aged 50 to 75 with knee OA will be included and randomly assigned either to the intervention group or the control group. All participants will undergo the GLA:D® programme in the first 6 weeks. Additionally, the intervention group will receive nutritional group training and individual nutritional counselling on the 'Austrian OA Cuisine' over 9 months. The control group will receive general information about a healthy lifestyle. Measurements at baseline and at 4 follow-up dates include nutritional, inflammatory and oxidative stress markers. Furthermore, anthropometric, behavioural and clinical data will be obtained. The recruitment process lasted from autumn 2022 to January 2024, followed by the intervention until October 2024.DISCUSSION: The prevalence of OA is expected to increase in the future due to ongoing demographic changes and rising obesity rates. The expected results will provide important evidence on whether this interdisciplinary therapeutic approach could be a new, cost-effective and sustainable strategy to address the disease process of OA without negative side effects.TRIAL REGISTRATION: ClinicalTrials.gov NCT05955300. Date of registration: 23rd of October 2023.
KW - Humans
KW - Osteoarthritis, Knee/diagnosis
KW - Quality of Life
KW - Treatment Outcome
KW - Exercise Therapy/methods
KW - Inflammation
KW - Anti-Inflammatory Agents
KW - Randomized Controlled Trials as Topic
KW - Austria
KW - Exercise therapy
KW - Randomised controlled trial
KW - Austrian Osteoarthritis Cuisine
KW - Nutrition therapy
KW - GLA:D®
KW - Osteoarthritis
UR - http://www.scopus.com/inward/record.url?scp=85190092930&partnerID=8YFLogxK
U2 - 10.1186/s13063-024-08048-2
DO - 10.1186/s13063-024-08048-2
M3 - Article
C2 - 38594710
VL - 25
SP - 245
JO - Trials
JF - Trials
SN - 1745-6215
IS - 1
M1 - 245
ER -