How grains and sugars exacerbate osteoarthitis

Inflammatory joint disease (arthritis) is affecting more and more people. One particular form of the condition is osteoarthritis, which is wear and tear on the joints. A team of researchers are focusing on glycobiology, largely unresearched, in the development of osteoarthritis. Glycobiology investigates the biological significance of sugar chains for all kinds of cells in the human body.

Researchers at the MedUni in Vienna, Austria have discovered that certain proteins known as lectins, and in particular galectins, have a role to play in the painful wear and tear of the joints. The more badly worn the cartilage of a joint is, the higher the production of galectins. Galectins set off degenerative and inflammatory processes in cartilage cells. In glycobiology, the lectins "translate" the so-called sugar code by docking to sugar chains on the cell surface and triggering a cellular signal. In this case, they cause the unwanted reactions.

These new findings, according to the vision of the MedUni Vienna researchers, could lead to galectins in future being used both in the treatment and, as bio-markers, in the disease prediction of osteoarthritis.

Bonnie: This area of study shows us that excess carbohydrates, especially in the form of refined grains and all forms of sugar, produces more galectins, thus creating or exacerbating an inflammatory state such as arthritis.