Healthy Diet Consumption Among Chronic Pain Populations: A Concept Analysis

Given emerging evidence that healthy dietary interventions are effective long-term strategies for managing chronic pain, this review aimed to define, elucidate, and describe the concept of a healthy diet in the context of chronic pain populations.

We used Walker and Avant's concept analysis method.

PubMed, Embase, CINAHL Plus with full-text, and PsycINFO databases were searched to identify relevant peer-reviewed primary articles on diet and chronic pain, published from June 2013 to June 2024. Key search terms included "diet" AND "chronic pain or pain."

Twenty-eight primary articles met our eligibility criteria following full-text reviews. In chronic pain, healthy diet attributes (i.e., nutrient density, anti-inflammation, and anti-oxidation) caused by antecedents (i.e., diet and pain assessments) result in consequences like reduced pain intensity and improved quality of life. Therefore, a healthy diet in chronic pain consists of nutrient-dense foods (fruits, vegetables, healthy fats and low calories) that possess strong anti-inflammatory and antioxidant properties, which are essential for optimizing health, alleviating pain, and enhancing overall quality of life.

A healthy diet is essential for pain relief and improving the quality of life in individuals with chronic pain.

Healthcare providers should incorporate individualized culturally appropriate dietary preferences, food intolerance, and food allergy alternatives in dietary interventions. Also, there is a need for tailored dietary interventions for individuals living with chronic pain. Future studies should explore mechanisms through which diet affects pain outcomes.