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JFSF Vol 2, No 3, September 2017, p.45-52

doi: 10.22540/JFSF-02-045


Review Article

The role of Mediterranean diet and its components on the progress of osteoarthritis

Evaggelia E. Pitaraki

  • Clinical Dietitian - Nutritionist, Athens, Greece

Keywords: Osteoarthritis, Mediterranean diet, Prevention, Olive oil, Components of Mediterranean diet


Osteoarthritis is the most common, incurable joint disease. The rapid pace of the disease has adverse consequences in the quality of patient’s life, while affecting healthcare systems. The research interest is focused on cost-effective and without side-effects methods to reduce the symptoms and improve the quality of life. Several dietary factors have been linked to the health of cartilage tissue, inflammatory processes and the progress of osteoarthritis. Mediterranean diet (MD) is a dietary pattern that was adopted by people living around the Mediterranean sea. This term first appeared in 1950, by Ancel Keys. It’s characterized by high consumption of vegetables, unprocessed grains, fruits, legumes, seeds, modest consumption of fish and poultry and olive oil is the principal fat source. Emerged data emphasize the beneficial effects of MD against chronic inflammation, metabolic complications and chronic diseases. There are few studies investigating the effect of MD against osteoarthritis, but apparent evidence is encouraging, this highlights the need for further research of the relationship between MD and osteoarthritis. The purpose of this work is a literature review between the effect of MD and its components and the progress of osteoarthritis.