Improving diet could reduce impact of chronic pain, new research finds

New research from the University of South Australia has established a link between improved diet quality and reduced chronic pain severity, offering a potential alternative to traditional pain management strategies. 

The study involved more than 100 participants considered medically overweight, some of whom experienced chronic pain.

The research indicated that dietary improvements, irrespective of significant weight loss, could lead to a reduction in pain levels. 

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"We found in people presenting with chronic pain an improvement of their diet quality directly led to a reduction in their pain severity," researcher Dr Susan Ward said.

Participants in the study modified their diets to exclude foods high in saturated fat, added sugars and salts. 

They increased their consumption of fruits, vegetables, whole grains, and lean proteins. 

The study involved 104 people, half of whom were living with chronic pain. Following the three-month study period, the number of participants experiencing chronic pain had decreased to one quarter.

Chronic pain affects almost four million Australians and can significantly impact daily life. 

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"It's hugely debilitating, it impacts every part of someone's life," said pain science expert Dr Jane Chalmers. 

"We know that people with higher weight status do experience higher rates of chronic pain," she added

The findings suggest a promising avenue for pain management that is relatively simple to implement, potentially reducing reliance on medication as a first-line treatment.

"Diet being an avenue in which we can reduce pain is really promising because it's really simple to implement," Chalmers said.

The benefits of improved diet extend beyond pain management. 

"Apart from reducing your risk of chronic disease in the future, improving your diet now has health benefits and it's particularly important for people with chronic pain," Ward said.

This article was produced with the assistance of 9ExPress.