Chronic musculoskeletal pain and function improve with a plant-based diet

Area of Science:

• Nutrition Science
• Pain Management
• Dietary Interventions

Background:

• Chronic musculoskeletal pain is a widespread, debilitating condition affecting diverse populations.
• Emerging research indicates plant-based diets may positively influence chronic pain management.
• Diets high in fruits, vegetables, and whole grains are linked to reduced pain and disability.

Purpose of the Study:

• To investigate the efficacy of a plant-based diet for managing chronic musculoskeletal pain.
• To assess the impact of a plant-based diet on functional limitations in individuals with chronic pain.

Main Methods:

• An eight-week study involving 14 participants with chronic musculoskeletal pain.
• Baseline and post-intervention assessments included pain (Numeric Pain Rating Scale) and quality of life (SF-36) measures.
• Participants received dietary education and support from a registered dietitian nutritionist, utilizing a food logging app.

Main Results:

• The plant-based diet intervention led to significant reductions in pain levels.
• Participants experienced notable improvements in their overall quality of life.
• High adherence (89%) was observed among participants who completed food intake records.

Conclusions:

• A plant-based diet intervention demonstrated positive effects on chronic pain and physical function.
• Interprofessional collaboration, including dietitians and physical therapists, is crucial for promoting dietary strategies in pain management.
• Further research may explore these dietary interventions within broader healthcare settings.