Wednesday, 22 August 2018

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

Author links open overlay panelPamToweryJ. StephenGuffeyCodyDoerfleinKyleStroupSaraSaucedoJenniferTaylor Complementary Therapies in Medicine Volume 40, October 2018, Pages 64-69 College of Nursing and Health Professions, Arkansas State University, State University, P.O. Box 910, AR 72467, United States Received 8 June 2018, Revised 1 August 2018, Accepted 2 August 2018, Available online 6 August 2018. crossmark-logo Get rights and content Highlights • Eight-week diet intervention significantly associated with reduction in pain. • Subjects reported improvement in functional status as measured by SF-36. • No significant change in weight/body mass index. • Diet adherence by ten of fourteen subjects 89%. Abstract Background Chronic musculoskeletal pain, often debilitating, affects all genders, ethnicities, and age groups. Research suggests consumption of a plant-based diet may improve the status of persons with chronic pain. A diet rich in fruits, vegetables and whole grains has been shown to reduce chronic pain and disability associated with musculoskeletal conditions. Objective The purpose of this study was to examine the value of a plant-based diet in the management of chronic musculoskeletal pain and functional limitations. Method Fourteen subjects participated in the eight-week study. Baseline evaluation included anthropometric measurements and completion of two self-reported outcome measures: Numeric Pain Rating Scale (NPRS) and the Short Form Health Survey (SF-36). A registered dietitian nutritionist provided a sample menu cycle and education on a plant-based diet. Subjects utilized a phone app to log food intake and receive support from the dietitian. Post data collection included a repeat of the baseline measures and the Patient Global Impression of Change Scale. The sample was small. Twenty subjects began, 14 completed. No comparison group was used. Results should be considered with caution. Results The diet intervention resulted in decreased pain and improvement in quality of life. Diet adherence by ten of fourteen subjects was 89% based on completion of food intake records and adherence to allowed foods. Conclusion Consumption of a plant-based diet produced positive improvements in chronic pain and function. Interprofessional collaboration between physical therapists and registered dietitian nutritionists, along with other healthcare practitioners, can encourage and promote diet interventions that positively affect chronic pain.