Prospective cohort study shows vitamin E intake reduces mortality in osteoarthritis, suggesting dietary management may improve outcomes.
This national cohort study revealed a nonlinear inverse association between dietary vitamin E intake and mortality in patients with OA, with a threshold of 8.55 mg/day. Sub-threshold intake demonstrated a significant reduction in mortality, potentially informing OA nutritional management. Therefore, prospective studies are required to establish causality.
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Yang et al. (2025) studied this question.
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