Finch Lauren*
Osteoarthritis (OA) is a prevalent degenerative joint disorder affecting millions globally, characterized by the breakdown of cartilage and the underlying bone. While various risk factors have been implicated, the role of dietary components, especially Polyunsaturated Fatty Acids (PUFAs), in OA development remains a subject of debate. This article explores the impact of PUFAs on osteoarthritis through the lens of Mendelian Randomization (MR), shedding light on the intricate relationships between genetics, diet and joint health. Osteoarthritis manifests as the gradual degradation of joint tissues, primarily cartilage. The joints lose their ability to absorb shock and distribute load efficiently, leading to pain, stiffness and reduced mobility. While age is a well-established risk factor, researchers have been exploring the contribution of genetic and environmental factors to better understand the disease's etiology.
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