Chronic pain affects around 20-30% of the global population. Recent studies suggest that nutrition and dietary patterns may affect the risk of experiencing body pain, with dietary patterns linked to an increased risk of pain characterized by high total energy, refined carbohydrates, added sugars, saturated fats, and low amounts of fruit and vegetables.
Potential underlying mechanisms for the effects of these dietary patterns on pain include oxidative stress, immune system activation, and increased amounts of circulating proinflammatory cytokines or inflammatory markers.
In the current study, researchers explored associations between body fat, diet, and pain. To do so, they analyzed data from 654 people involved in the Whyalla Intergenerational Study of Health, of whom 57% were women. Data included measures of adiposity, body fat, diet quality, pain, and physical function.
Ultimately, they found that higher consumption of foods within the Australian Dietary Guidelines, such as vegetables, fruits, grains, lean meat, dairy, and alternatives, was directly linked to lower levels of body pain, especially among women. The findings were independent of weight, indicating that a healthy diet may help reduce chronic pain regardless of body composition.
"It's possible that the anti-inflammatory and antioxidant properties of the healthier core food groups is what reduces pain, but we can't yet determine whether poorer diet quality leads to more pain, or if pain leads to eating a poorer quality diet,” study author Sue Ward, a PhD researcher at the University of South Australia, said in a press release.
"A healthy, nutritious diet brings multiple benefits for health, wellbeing, and pain management. And while personalised pain management strategies should be adopted, a healthy diet is an accessible, affordable, and effective way to manage and even reduce pain,” she added.
Sources: Science Daily, Nutrition Research
