The Effect of a Pilot Dietary Intervention on Pain Outcomes in Patients Attending a Tertiary Pain Service
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)...
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doaj-a8183fe1174244ba81dba1b46cc911082020-11-25T00:42:01ZengMDPI AGNutrients2072-66432019-01-0111118110.3390/nu11010181nu11010181The Effect of a Pilot Dietary Intervention on Pain Outcomes in Patients Attending a Tertiary Pain ServiceKatherine Brain0Tracy L. Burrows1Megan E. Rollo2Chris Hayes3Fiona J. Hodson4Clare E. Collins5School Health Science, Faculty of Health and Medicine, University of Newcastle, Callaghan, NSW 2308, AustraliaSchool Health Science, Faculty of Health and Medicine, University of Newcastle, Callaghan, NSW 2308, AustraliaSchool Health Science, Faculty of Health and Medicine, University of Newcastle, Callaghan, NSW 2308, AustraliaHunter Integrated Pain Service, Newcastle, NSW 2300, AustraliaHunter Integrated Pain Service, Newcastle, NSW 2300, AustraliaSchool Health Science, Faculty of Health and Medicine, University of Newcastle, Callaghan, NSW 2308, AustraliaThe 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.http://www.mdpi.com/2072-6643/11/1/181chronic paindietary interventionpainquality of lifepolyphenolsanthocyanins |
collection |
DOAJ |
language |
English |
format |
Article |
sources |
DOAJ |
author |
Katherine Brain Tracy L. Burrows Megan E. Rollo Chris Hayes Fiona J. Hodson Clare E. Collins |
spellingShingle |
Katherine Brain Tracy L. Burrows Megan E. Rollo Chris Hayes Fiona J. Hodson Clare E. Collins The Effect of a Pilot Dietary Intervention on Pain Outcomes in Patients Attending a Tertiary Pain Service Nutrients chronic pain dietary intervention pain quality of life polyphenols anthocyanins |
author_facet |
Katherine Brain Tracy L. Burrows Megan E. Rollo Chris Hayes Fiona J. Hodson Clare E. Collins |
author_sort |
Katherine Brain |
title |
The Effect of a Pilot Dietary Intervention on Pain Outcomes in Patients Attending a Tertiary Pain Service |
title_short |
The Effect of a Pilot Dietary Intervention on Pain Outcomes in Patients Attending a Tertiary Pain Service |
title_full |
The Effect of a Pilot Dietary Intervention on Pain Outcomes in Patients Attending a Tertiary Pain Service |
title_fullStr |
The Effect of a Pilot Dietary Intervention on Pain Outcomes in Patients Attending a Tertiary Pain Service |
title_full_unstemmed |
The Effect of a Pilot Dietary Intervention on Pain Outcomes in Patients Attending a Tertiary Pain Service |
title_sort |
effect of a pilot dietary intervention on pain outcomes in patients attending a tertiary pain service |
publisher |
MDPI AG |
series |
Nutrients |
issn |
2072-6643 |
publishDate |
2019-01-01 |
description |
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. |
topic |
chronic pain dietary intervention pain quality of life polyphenols anthocyanins |
url |
http://www.mdpi.com/2072-6643/11/1/181 |
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