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Open AccessArticle

The Effect of a Pilot Dietary Intervention on Pain Outcomes in Patients Attending a Tertiary Pain Service

1
School Health Science, Faculty of Health and Medicine, University of Newcastle, Callaghan, NSW 2308, Australia
2
Priority Research Centre in Physical Activity and Nutrition, University of Newcastle, Callaghan, NSW 2308, Australia
3
Hunter Integrated Pain Service, Newcastle, NSW 2300, Australia
*
Author to whom correspondence should be addressed.
Nutrients 2019, 11(1), 181; https://doi.org/10.3390/nu11010181
Received: 11 December 2018 / Revised: 13 January 2019 / Accepted: 14 January 2019 / Published: 16 January 2019
The aim of this study was to examine the effect of a six-week 2 × 2 design on pain scores, quality of life, and dietary intake in patients attending an Australian tertiary pain clinic. The two intervention components were (1) personalized dietary consultations or waitlist control, and (2) active or placebo dietary supplement (fruit juice). Sixty participants were randomized into one of four groups at baseline (68% female, mean age 49 ± 15 years) with 42 completing the study (70% retention). All groups had statistically significant improvements in three of five pain outcomes. The personalized dietary consultation groups had clinically important improvements in three of five pain outcomes compared to the waitlist control groups. All groups had a statistically significant improvement in six of eight quality-of-life categories post intervention. All groups increased percentage energy from nutrient-dense foods (+5.2 ± 1.4%, p < 0.001) with a significant group-by-time effect for percentage energy from total fat (p = 0.024), with the personalized dietary consultations plus placebo fruit juice reporting the largest reduction (−5.7 ± 2.3%). This study indicates that dietitian-delivered dietary intervention can improve pain scores, quality of life, and dietary intake of people experiencing chronic pain. Future research should evaluate efficacy in a full-powered randomized control trial. View Full-Text
Keywords: chronic pain; dietary intervention; pain; quality of life; polyphenols; anthocyanins chronic pain; dietary intervention; pain; quality of life; polyphenols; anthocyanins
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MDPI and ACS Style

Brain, K.; Burrows, T.L.; Rollo, M.E.; Hayes, C.; Hodson, F.J.; Collins, C.E. The Effect of a Pilot Dietary Intervention on Pain Outcomes in Patients Attending a Tertiary Pain Service. Nutrients 2019, 11, 181. https://doi.org/10.3390/nu11010181

AMA Style

Brain K, Burrows TL, Rollo ME, Hayes C, Hodson FJ, Collins CE. The Effect of a Pilot Dietary Intervention on Pain Outcomes in Patients Attending a Tertiary Pain Service. Nutrients. 2019; 11(1):181. https://doi.org/10.3390/nu11010181

Chicago/Turabian Style

Brain, Katherine; Burrows, Tracy L.; Rollo, Megan E.; Hayes, Chris; Hodson, Fiona J.; Collins, Clare E. 2019. "The Effect of a Pilot Dietary Intervention on Pain Outcomes in Patients Attending a Tertiary Pain Service" Nutrients 11, no. 1: 181. https://doi.org/10.3390/nu11010181

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