(PO14-15-22) Effect of a Prepared Macaroni From Barley, Turmeric and Ginger in Management of Symptomatic Knee Osteoarthritis

The ePoster content is available to NUTRITION 2022 LIVE ONLINE attendees who are logged in.<br><br>If you are registered, log in and then come back here to use this button.

Presenting Author(s)

Suzanne Fouad, MD; Assistant professor of Human Nutrition - Nutrition and Food Sciences Department - National Research Centre - Egypt
– Assistant Professor, National Research Centre - Egypt, giza, Al Jizah, Egypt

Co-Author(s)

FI

Fatma A. Ibrahim, PhD in Biochemistry, Chemistry Department, Faculty of Science, Cairo University
– National Research Centre - Egypt
RM

Rasha Monir, PHD Child health and nutrition – Institute of Postgraduate childhood studies , Ani-Shams University
– National Research Centre - Egypt
AH

Ahmed M. Hussein, PhD Faculty of agriculture
– National Research Centre - Egypt
HS

Heba F. Shafei, PHD Child health and nutrition – Ein Shams University
– National Research Centre - Egypt
AE

Aliaa El Gendy
– National Research Centre - Egypt

Disclosure(s):

Suzanne Fouad, MD; Assistant professor of Human Nutrition - Nutrition and Food Sciences Department - National Resea: No relevant financial relationship(s) with ineligible companies to disclose.

Objectives: The aim of this study was to evaluate the effects of using a dietary supplement (macaroni) prepared from barley, and enriched with curcurium, ginger, onion powder and garlic powder in the management of osteoarthritis as regard the clinical assessment, changes in inflammatory and oxidative stress biomarkers.

Methods: Fifty one patients having bilateral grade 2 - 3 knee osteoarthritis were selected from the Complementary Medicine clinic at the National Research Centre; they consumed the cooked prepared macaroni daily 75g raw for 2 months. Clinical characteristic of knee osteoarthritis, serum Interleukin 4 (IL 4), IL1β, IL6, Beta-encephalin, Malondialdehyde (MDA), Total Antioxidants Capacity (TAC), Glutathione S-Transferase Activity (GST) and ESR were detected in each patient before and after the dietary supplement consumption.

Results: Chemical composition of the prepared barley macaroni demonstrated that there was an increase in crude fiber, ash, protein and fat contents, and decrease in total carbohydrates content compared with control (macaroni prepared from durum wheat). 51females patients complaining of knee osteoarthritis with mean age 51 ±8.37 years participated in the study. After 8 weeks of macaroni supplementation, most of the anthropometric measurements decreased numerical without statistical significance, while basal metabolic rate increased without significance at the end of the intervention. All clinical characteristic of knee osteoarthritis, WOMAC score, Lequesne Index and Timed Up and Go test were significantly improved at week 8. Moreover, inflammatory biomarkers were improved as achieved through elevation in serum anti- inflammatory cytokine IL4 and declining of pro-inflammatory cytokine IL1β and IL6. There was a significant reduction in ESR and elevation in serum Encephalin. In addition, dietary supplement resulted in a significant improvement in anti- oxidants status that was achieved through elevation in TAC and declining of MDA and GST Activity during follow up.

Conclusions: This product proved to be healthy and helpful in decreasing the intensity of knee OA associated clinical symptoms and help the patients to get their life back to near normal life.

Funding Sources: National Research Centre support the practical part of the work.