Statins associated with causing muscle pain by inhibiting the synthesis of coenzyme Q10

Published in The American Journal of Cardiology Volume 99, Issue 10, 15 May 2007, Pages 1409-1412

Study title and authors: 
Effect of Coenzyme Q10 on Myopathic Symptoms in Patients Treated With Statins

Giuseppe Caso MD, MSc, PhD, Patricia Kelly DO, Margaret A. McNurlan PhD and William E. Lawson MD

Books:

Department of Surgery, Division of Cardiology, Stony Brook University, Stony Brook, New York

This paper can be accessed at: http://www.ncbi.nlm.nih.gov/pubmed/17493470

Caso notes that statin use is often associated with a variety of muscle-related pain (myopathies). Myopathy may be related in part to statin inhibition of the synthesis of coenzyme Q10, an essential cofactor for mitochondrial energy production.

The aim of this study is to determine whether coenzyme Q10 would reduce the degree of muscle pain associated with statin treatment. Patients with myopathic symptoms were randomly assigned (for 30 days) in a double-blinded protocol to treatment with either:
(i) Coenzyme Q10 (100 mg per day, 18 patients)
(ii) Vitamin E (400 IU per day, 14 patients).

The study found:
(a) Pain severity decreased by 40% and pain interference with daily activities decreased by 38% in the group treated with coenzyme Q10.
(b) In contrast, no changes in pain severity or pain interference with daily activities was observed in the group treated with vitamin E.

The results of the study suggest that statin treatment is associated with muscle pain by inhibiting the synthesis of coenzyme Q10. 

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Recipe of the day

Irish lamb stew

Ingredients:
1-2 pounds lamb, cut up
3-4 yellow onions, cut into 1/2" pieces

Food Mall: Lamb

6-8 carrots, cut into 1/2" slices

3-4 cloves garlic, chopped
1-2 bay leaves
1/2-1 t. dried tarragon
1/2-1 t. ground black pepper

Instructions:
Combine the above ingredients in a crockpot with enough water to barely cover.

Cook overnight on low (slower cooking lets the veggies flavor through without getting mushy).

Allow to cool in order to easily remove the excess fat, the bones, and the bay leaves.

Reheat to serve.