Chronic maxillofacial pain has been treated with a therapeutic diet consisting of approximately 80% carbohydrate, 10% protein and 10%, fat content, plus 3 g supplementary tryptophan daily. Overall, the treatment has been found to be 62% effective, as measured by either elimination of pain or at least a 50%, reduction in pain intensity. Pain reduction as measured by mean pain rating scales, increased linearly with the passage of time.
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