ABSTRACT
Osteoarthritis (OA) is one of the most common chronic health conditions in the world and a leading cause of pain and disability among adults. The pathology of OA also involves degeneration of a synovial joint, and involves the remodeling of subchondral bone, synovial inflammation, and loss of articular cartilage. OA affects the entirety of a moveable joint. Several areas along the pathology chain for OA involve a role for nutrients and thus a potential role for food. This chapter evaluates the role of food in potentially preventing OA or mitigating the effects of OA through understanding food and how the functional impact of food may be changed through cooking methods.
