Healthy dietary indices and noncancer pain: a systematic review of cross-sectional and longitudinal studies

Chand, Rani R.; Blyth, Fiona; Khalatbari-Soltani, Saman

doi:10.1097/j.pain.0000000000002777

Cited by 2 publications

(2 citation statements)

References 80 publications

(220 reference statements)

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“…Moreover, the findings from a comprehensive systematic review are noteworthy, revealing an inverse relationship between adherence to healthy dietary patterns, particularly the Mediterranean diet, and noncancer pain prevalence 49 . Complementary evidence from another study further supports this association, demonstrating that elderly individuals who follow the Mediterranean diet may experience enhanced pain relief 50 .…”

Section: Discussionmentioning

confidence: 99%

“…For instance, studies suggest that adopting a low-sugar diet may mitigate migraines by reducing inflammation 29 . Additionally, ample evidence indicates that anti-inflammatory diets are associated with pain relief 49 , 50 , 52 – 56 . Reducing the intake of saturated fats and added sugars may inhibit afferent vagal nerve fibers from detecting pro-inflammatory cytokines associated with Western diets and prevent the transmission of peripheral inflammation signals to the brain 57 .…”

Section: Discussionmentioning

confidence: 99%

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Exploring the association between dietary Inflammatory Index and chronic pain in US adults using NHANES 1999–2004

Qing,

Zhu,

et al. 2024

Sci Rep

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Chronic pain, a substantial public health issue, may be influenced by dietary patterns through systemic inflammation. This cross-sectional study explored the association between Dietary Inflammatory Index (DII) and chronic pain among 2581 American adults from NHANES data. The DII, ranging from − 4.98 to 4.69, reflects the inflammatory potential of the diet, with higher scores indicating greater pro-inflammatory capacity. Our findings showed no significant association between the continuous DII score and chronic pain prevalence. However, a nonlinear relationship emerged. When the DII was categorized, a significant association between higher DII scores (DII ≥ 2.5) and chronic pain prevalence was observed. The analysis uncovered a U-shaped pattern, with an inflection point at a DII score of − 0.9, indicating an association between both low and high levels of dietary inflammation are associated with higher pain prevalence. This nuanced interaction between dietary inflammation and chronic pain indicates the possibility of incorporating dietary modification into pain management strategies and underscores the need for further research into the long-term effects of diet on chronic pain.

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Section: Discussionmentioning

confidence: 99%

Section: Discussionmentioning

confidence: 99%

Exploring the association between dietary Inflammatory Index and chronic pain in US adults using NHANES 1999–2004

Qing,

Zhu,

et al. 2024

Sci Rep

View full text Add to dashboard Cite

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Dietary Vitamin C Intake and Changes in Frequency, Severity, and Location of Pain in Older Adults

Delgado-Velandia,

Ortolá,

García-Esquinas

et al. 2024

The Journals of Gerontology, Series A: Biological Sciences and Medical Sciences

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Background Oral vitamin C supplementation has been associated with lower risk of chronic postsurgical pain. However, the effect of dietary vitamin C on pain in a non-surgical setting is unknown. We aimed to investigate the association between dietary vitamin C intake and changes over time in chronic pain and its characteristics in community-dwelling adults aged 60+ years. Methods We pooled data from participants of the Seniors-ENRICA-1 (n=864) and Seniors-ENRICA-2 (n=862) cohorts who reported pain at baseline or at follow-up. Habitual diet was assessed with a face-to-face diet history and dietary vitamin C intake was estimated using standard food composition tables. Pain changes over time were the difference between scores at baseline and follow-up obtained from a pain scale that considered the frequency, severity, and number of pain locations. Multivariable-adjusted relative risk ratios (RRR) were obtained using multinomial logistic regression. Results After a median follow-up of 2.6 years, pain worsened for 696 (40.3%) participants, improved for 734 (42.5%), and did not change for 296 (17.2%). Compared to the lowest tertile of energy-adjusted vitamin C intake, those in the highest tertile had a higher likelihood of overall pain improvement (RRR 1.61 [95% confidence interval 1.07–2.41],p-trend 0.02). Higher vitamin C intake was also associated with lower pain frequency (1.57 [1.00–2.47],p-trend=0.05) and number of pain locations (1.75 [1.13–2.70],p-trend=0.01). Conclusions Higher dietary vitamin C intake was associated with improvement of pain and with lower pain frequency and number of pain locations in older adults. Nutritional interventions to increase dietary vitamin C intake with the aim of improving pain management require clinical testing.

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Healthy dietary indices and noncancer pain: a systematic review of cross-sectional and longitudinal studies

Abstract: Supplemental Digital Content is Available in the Text.

Cited by 2 publications

References 80 publications

Exploring the association between dietary Inflammatory Index and chronic pain in US adults using NHANES 1999–2004

Exploring the association between dietary Inflammatory Index and chronic pain in US adults using NHANES 1999–2004

Dietary Vitamin C Intake and Changes in Frequency, Severity, and Location of Pain in Older Adults

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