Running Won’t Raise Risk of Knee Arthritis

In fact, it suggests running may even help prevent painful joint condition.

Regular running doesn’t seem to increase your chances of developing knee osteoarthritis, and it may even help prevent the disease, researchers report.

The researchers analyzed data from more than 2,600 people who provided information about the three most common types of physical activity they did at different times in their lives. The average age of the study volunteers was 64. The time periods asked about were 12-18, 19-34, 35-49, and 50 and older. Among the participants, 29 percent said they were runners at some point in their lives.

Runners, no matter what the age when they were active runners, had knee pain less often than people who didn’t run, according to the study. They also had fewer symptoms and evidence of knee arthritis than non-runners did, the researchers found.

The findings indicate that regular running does not increase the risk of knee arthritis, and may even protect against it, concluded the authors of the study.

“This does not address the question of whether or not running is harmful to people who have pre-existing knee osteoarthritis,” lead author Dr. Grace Hsiao-Wei Lo, Baylor College of Medicine, said in an American College of Rheumatology news release.

“However, in people who do not have knee osteoarthritis, there is no reason to restrict participation in habitual running at any time in life from the perspective that it does not appear to be harmful to the knee joint,” she added.

Previous research on a possible link between running and knee arthritis focused on elite male runners, so those findings may not have applied to the general population, the researchers noted

Source: U.S. Department of Health and Human Services

Read more:

Exercise, Physical Therapy May Help Ease Pain of Arthritis ….


Potato and Tempeh Dish


8 oz cubed tempeh
1 tbsp canola oil
1 cup chopped onions
1 cup chopped green pepper
1 cup diced potatoes
2 tsp paprika
1/2 tsp garlic powder
1/2 tsp onion powder
1 pinch cayenne pepper


  1. Spread tempeh in bottom of large nonstick skillet. Add 1/2 cup water, cover, and bring to a boil. Reduce heat to medium-low, and simmer 5 minutes. Drain in colander.
  2. Wipe out skillet. Add oil to skillet, and heat over medium-high heat. Return tempeh to pan along with onion, green bell pepper, and potatoes. Sauté 5 to 7 minutes, or until beginning to brown.
  3. Sprinkle with paprika, garlic powder, onion powder, and cayenne pepper. Sauté 7 to 8 minutes, or until potatoes are browned and tender.

Source: Vegetarian Times

In Pictures: Home-cooked Breakfast

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Chocolate Banana Toast

Assorted Vegetables Soup

Sausage, Egg and Asparagus Toast

Today’s Comic