|
KMID : 0384320100310010016
|
|
Korean Journal of Family Medicine
2010 Volume.31 No. 1 p.16 ~ p.23
|
|
|
Effect of Cis-9-Cetylmyristoleate Containing Fatty Acids Complex Extracted from Vegetable Oils on Knee Pain in Patients with Osteoarthritis
|
|
Ha Tae-Guk
Kang Joo-Hyoung
Lee In-Bum
Ahn Cheol-Soo
Lee Chi-Hoon
Lee Sang-Chul
Kang Seung-Wan
|
|
|
Abstract
|
|
|
Background: Previous study suggested that beef tallow extract including cis-9-cetylmyristoleate was a safe and effective treatment for patients with osteoarthritis. We used extract of vegetable oils containing cetyl myristoleate. This study assessed the effect of this supplementation on knee pain and function in patients with osteoarthritis.
Methods: The 70 patients who manifested the symptoms and signs of osteoarthritis of knee were randomly assigned to placebo (36) and plant-fatty acids complex (FAC) group (34). Two capsules of placebo (corn starch 350 mg) and plant-FAC (12% cetyl myristoleate in 350 mg) were orally administered to placebo and plant-FAC group three times a day for 60 day, respectively. Visual analogue scale (VAS) and Korean version of Western Ontario and McMaster’ Universities Osteoarthritis Index (KWOMAC) were assessed before and after the intervention and we monitored any adverse effects.
Results: The 6 of 36 patients (16.7%) in the placebo and the 5 of 34 patients (14.7%) in the plant-FAC group were missed due to low compliance. In the plant-FAC group, the VAS score was improved by mean 0.76 (P = 0.03) but the improvement was lower than that of placebo group. The KWOMAC was improved by mean 8.90 and 8.13 in the plant-FAC and placebo group, respectively. But the independent t-test showed no statistical signifi cance (P = 0.47).
Conclusion: We failed to show the superiority of plant-FAC to placebo on the pain and function of patients with osteoarthritis of the knee.
|
|
|
KEYWORD
|
|
|
Cis-9-Cetylmyristoleate, Osteoarthritis, Fatty Acids Complex, Infl ammatory Cytokines
|
|
|
FullTexts / Linksout information
|
|
|
|
|
Listed journal information
|
|
  
|