Written by Tatjana Djakovic, Staff Writer. A large study of 9,947 adults living in U.S. has determined the effects of using supplements to decrease inflammation. It showed that intake of glucosamine decreased inflammation by 17%, chondroitin showed a 22% decrease and fish oil lowered the CRP by 16%.
The underlying basis of many debilitating illnesses such as heart disease and cancer is chronic inflammation. In fact, inflammation is now recognized as an overwhelming burden to healthcare, as it is the culprit for many diseases that are a result of decades of lifestyle choices. (1) The long-term use of current remedies such as aspirin and non-steroidal anti-inflammatory drugs (NSAIDs) has raised some concerns, such as major bleeding events, primarily gastrointestinal bleeding in men and women. (2) Therefore, it is important to find alternative safe and effective methods of reducing inflammation and the risk of disease associated with chronic inflammation.
Laboratory evidence suggests that the use of specialty dietary supplements, specifically: glucosamine, chondroitin and omega-3 fatty acids found in fish oil reduce inflammation. They do this by inhibiting a protein known as nuclear factor kappa B, which is involved in the inflammation process. (3) There have only been two small studies on glucosamine or chondroitin supplement use and inflammation in humans, both of which involved less than 50 people. (4, 5)
A new large study, which included 9,947 adults living in the United States, has investigated the anti-inflammatory properties of the specialty dietary supplements. There was data collected from 1999 to 2004, using a National Health and Nutrition Examination Survey. This survey assessed the use of the supplements through a series of interviews during which participants provided information about all the supplements they used and the frequency of use. (6)
The levels of inflammation were measured using a CRP (C-reactive protein), a protein that is generated in the body as a result of inflammation. The results showed that there is a significant relationship between intake of the supplements and a decrease in the level of CRP. Specifically, glucosamine intake resulted in 17% decrease in CRP, chondroitin showed a 22% decrease in CRP and fish oil lowered the CRP by 16%. The results were more significant among women than men. (6) The study suggests that the alternatives to standard treatments to decrease inflammation are very effective and pose less of a risk to long-term health.
Source: Kantor, Elizabeth D., et al. “Association between use of specialty dietary supplements and C-reactive protein concentrations.” American journal of epidemiology 176.11 (2012): 1002-1013.
© The Author 2012. Published by Oxford University Press on behalf of the Johns Hopkins Bloomberg School of Public Health.
Posted March 7, 2013.
Tatjana Djakovic, MS, graduated from Roosevelt College in 2011, with concentration in biochemistry. Her research was in determining antioxidants and macronutrients in herbal teas. She is originally from Gospic, Croatia and currently resides in Carol Stream, IL.
References:
- Edwards, T. “Inflammation, pain, and chronic disease: an integrative approach to treatment and prevention.” Alternative therapies in health and medicine 11.6 (2005): 20.
- Wolff T, Miller T, Ko S. Aspirin for the primary prevention of cardiovascular events: an update of the evidence for the U.S. Preventative Services Task Force. Ann Intern Med. 2009; 150(6):405-410.
- Largo R, Alvarez-Soria MA, Diez-Ortego I, et al. Glucosamine inhibits IL-1β-induced NFkB activation in human osteoarthritic chondrocytes. Osteoarthrities Cartilage. 2003;11(4):290-298.
- Nakamura H, Nishioka K. Effects of glucosamine/chondroitin supplement on osteoarthritis: involvement of PGE2 and YKL-40. J Rheum Joint Surg. 2002; 175-184.
- Nakamura H, Masuko K, Yudoh K, et al. Effects of glucosamine administration on patients with rheumatoid arthritis. Rheumatol Int. 2007; 27(3): 213-218.
- Kantor D. E., et al., “Association Between Use of Specialty Dietary Supplements and C-Reactive Protein Concentrations.” Am J Epidemiol 2012. 176(11):1002-1013.
