The protective effects of cheese intake on joint pain and underlying biomarkers: Insights from the Mendelian randomization

This study aimed to investigate the relationship between cheese consumption and the risk of joint pain, as well as to assess the mediating role of biomarkers. Utilizing Mendelian randomization methods, we analyzed data from the UK Biobank and the FinnGen Biobank to evaluate the link between cheese intake and joint pain, examining 44 biomarkers as potential mediators. The findings revealed a significant inverse association between cheese intake and the risk of joint pain, mediated by various biomarkers, including neutrophil count, apolipoprotein A, peak expiratory flow, cystatin C, IGF-1, sex hormone–binding globulin, urate, and automated diastolic blood pressure. These results suggest that cheese intake may reduce the risk of joint pain by affecting specific biomarkers, providing a scientific basis for dietary interventions to decrease the incidence of joint pain. However, the study's limitations include the ethnic homogeneity of the sample population and incomplete analysis of biomarkers, indicating the need for further research to confirm and expand upon these initial findings.