Servicio de Reumatología, Hospital del Mar, Barcelona, Spain.
Int J Food Sci Nutr. 2009;60 Suppl 2:99-113. doi: 10.1080/09637480802498820. Epub 2009 Feb 11.
Current options to promote joint comfort are limited to medicines that can reduce pain but can also have adverse effects. Collagen, a major component of joint cartilage, is found in the diet, particularly in meat. Its hydrolysed form, collagen hydrolysate (CH), is well absorbed. CH may stimulate the joint matrix cells to synthesize collagen, so helping to maintain the structure of the joint and potentially to aid joint comfort.
In a randomized, double-blind, controlled multicentre trial, 250 subjects with primary osteoarthritis of the knee were given 10 g CH daily for 6 months.
There was a significant improvement in knee joint comfort as assessed by visual analogue scales to assess pain and the Womac pain subscale. Subjects with the greatest joint deterioration, and with least intake of meat protein in their habitual diets, benefited most.
CH is safe and effective and warrants further consideration as a food ingredient.
目前可用于促进关节舒适的选择有限，仅限于那些可以减轻疼痛但也可能有副作用的药物。胶原蛋白是关节软骨的主要成分，存在于饮食中，尤其是肉类中。其水解形式，胶原水解物（CH），吸收良好。CH 可能会刺激关节基质细胞合成胶原蛋白，从而有助于维持关节结构并可能有助于关节舒适。
在一项随机、双盲、对照多中心试验中，250 名膝关节原发性骨关节炎患者每天服用 10 克 CH 持续 6 个月。
通过视觉模拟评分法评估疼痛和 Womac 疼痛子量表评估膝关节舒适度有显著改善。关节恶化最严重、日常饮食中肉类蛋白质摄入量最少的患者获益最大。
CH 安全有效，值得进一步考虑作为食品成分。
