Consumption of whole grape powder reduces joint pain and influences serum biomarkers in individuals with self‐reported knee osteoarthritis (1025.10)

Abstract

Osteoarthritis (OA) is clinically associated with joint pain and stiffness leading to loss of mobility. There is growing interest in use of natural as opposed to invasive therapies in joint pain management. Consumption of grapes, a rich source of polyphenols may reduce inflammation and influence OA outcomes. We have examined the effect of grape consumption on self‐reported pain, joint range‐of‐motion (ROM) and biochemical markers of inflammation (CRP) and cartilage metabolism (IGF‐1, YKL‐40). Using convenience sampling, 72 men and women with knee OA were recruited and assigned to one of two groups. The treatment group (n =28, 21 female) consumed 47 g of freeze‐dried grape powder (FDGP) daily for 4 months. The placebo group (n=28, 21 female) consumed a comparable placebo. For pain related to activity, the FDGP group had a significant decrease from baseline compared to placebo (‐5.3 vs. ‐2.1, p < .05). At midpoint, both groups had a significant reduction in total knee symptoms, evident in the FDGP group only at the end of study. Further, this effect was greater in females. There was no significant change in overall ROM for either group. FDGP intake led to gender specific changes in IGF‐1 compared to placebo group: male (19.9 vs. 2.0 ng/mL, p <.05) and female (3.2 vs. 8.9 ng/mL, p >.05). Whole grape consumption with its bioactive constituents can be a natural alternative to improving symptoms associated with OA.Grant Funding Source: Supported by California Table Grape Commission