A recent study published in Nutrition Research suggests that diet quality has a direct impact on pain levels and physical function, particularly among women, regardless of body fat percentage. The research analyzed data from the Whyalla Intergenerational Study of Health (WISH), which included 654 Australian adults aged 18 to 89, with 57% of the participants being women. The study aimed to determine whether body fat—measured by body mass index (BMI), waist circumference, or body fat percentage—played a role in linking diet quality to outcomes like pain and physical function.
Dietary data were collected through a 12-month food frequency questionnaire, and diet quality was assessed using the Australian Dietary Guideline Index, which evaluates how closely an individual’s eating habits align with national dietary recommendations. Pain levels were measured with a pain scale survey, while physical function was assessed through hand grip strength. After adjusting for factors such as age and energy intake, the study found that body fat did not act as a mediator between diet quality and pain or physical function. This suggests that improving diet quality may have beneficial effects on these outcomes, regardless of an individual’s body fat level.
How can a nutritious diet help alleviate chronic pain?
Chronic pain, defined as pain persisting for more than three months, affects approximately 30% of the global population.
While the causes of chronic pain are diverse, research has consistently highlighted a strong connection between body fat and chronic pain. Obesity, in particular, increases the risk of both localized and widespread pain, creating a vicious cycle where excess weight exacerbates pain, and chronic pain, in turn, can lead to further weight gain.
However, recent studies, including the current research, suggest that dietary patterns may influence pain independently of body weight. This highlights the potential role of diet quality in managing pain, separate from the impact of body fat.
To explore this relationship, Dr. Thomas M. Holland, MD, MS, a physician-scientist and assistant professor at the RUSH Institute for Healthy Aging at RUSH University, spoke with Medical News Today about the potential mechanisms connecting diet quality to chronic pain, despite the absence of direct involvement in the study.
“A higher-quality diet can help reduce chronic pain by lowering inflammation and oxidative stress, thanks to nutrient-dense foods packed with vitamins, minerals, and antioxidants. These dietary choices promote overall health and reduce systemic inflammation, a key factor in pain. In contrast, a lower-quality diet, such as the typical American or Western diet rich in refined carbohydrates, saturated fats, and added sugars can significantly elevate inflammation and oxidative stress, worsening pain and potentially prolonging its duration.
” — Thomas M. Holland, MD, MS
