A study from the University of South Australia reveals that following dietary guidelines can significantly reduce chronic pain levels, offering new hope for the millions worldwide who struggle with persistent pain conditions. This relationship between diet and pain exists independently of body weight, suggesting that healthy eating could be an accessible tool for pain management.
Published in Nutrition Research | Estimated reading time: 4 minutes
In a world where nearly 30% of the global population battles chronic pain, researchers have discovered a promising and accessible approach to pain management: better eating habits. The study, drawing from the Whyalla Intergenerational Study of Health, demonstrates that following national dietary guidelines correlates with lower levels of body pain, particularly in women.
The research team, led by PhD researcher Sue Ward at the University of South Australia, found that higher consumption of core foods – including vegetables, fruits, grains, lean meats, dairy, and alternatives – was directly associated with reduced pain levels. As Ward explains, “It’s common knowledge that eating well is good for your health and wellbeing. But knowing that simple changes to your diet could offset chronic pain, could be lifechanging.”
One of the study’s most significant findings is that the benefits of a healthy diet on pain levels persist regardless of body composition. This is particularly noteworthy because being overweight or obese is traditionally considered a risk factor for chronic pain. The research revealed that diet quality affects pain differently between genders, with women showing a stronger correlation between better diet and lower pain levels.
The study employed sophisticated statistical methods to examine the relationships between diet quality, body composition, and pain levels. Using the Dietary Guideline Index (DGI) and the Short Form-36 bodily pain scale, researchers could quantify these relationships with unprecedented precision.
While the exact mechanism remains under investigation, Ward suggests that “the anti-inflammatory and antioxidant properties of the healthier core food groups is what reduces pain.” However, she notes that further research is needed to determine the directional relationship between diet quality and pain levels.
For the estimated 1.6 million Australians struggling with chronic pain, these findings offer a new avenue for pain management that is both accessible and affordable. The research team, including Professor Alison Coates, Associate Professor Katherine Baldock, Dr. Ty Stanford, and Dr. Alison Hill, emphasizes that while personalized pain management strategies remain important, dietary improvements could be a valuable addition to existing treatment approaches.
Glossary
Chronic Pain: A persistent pain condition that continues for extended periods, affecting daily function and quality of life.
Dietary Guideline Index (DGI): A measure of how well an individual’s diet aligns with national dietary guidelines.
Core Foods: Essential food groups including vegetables, fruits, grains, lean meats, dairy, and their alternatives, as defined by dietary guidelines.
Test Your Knowledge
About 30% of the global population suffers from chronic pain. What are considered “core foods” in the study?
Core foods include vegetables, fruits, grains, lean meats, dairy, and their alternatives. How does the relationship between diet quality and pain differ between genders?
Women showed stronger benefits from better diet quality, with lower pain levels and better physical function, while this effect was much weaker in men. What is the key finding regarding the relationship between body weight, diet, and pain?
The study found that a healthy diet’s benefits on pain levels exist independently of body weight, meaning diet can help reduce pain regardless of a person’s body composition.
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